Contributed by Angie Cleavland

n/a

Ingredients

n/a

Instructions

Swiss chard was a staple for me as a child. It would always be served on the side of my plate with a dollop of butter. I tolerated it then, but now, I love it. Swiss chard, in my house, has become fancier than a pile of steamed greens with butter. Today, we serve it with ingredients such as tomatoes, rice, chick peas, and onions.

Swiss chard is actually a relative of beets, but it does not have a bulb. The word “chard” refers to the broad middle stalks and the side ribs, rather than its greens. All of it, however, is edible. Chard comes in many different varieties, but all are low in calories, and high in potassium, calcium, and fibre.

To keep Swiss chard fresh until you are ready to use it, sprinkle with water and pack lightly. Chard is sensitive to pressure, so if it is packed too tight, it will bruise and perish more quickly. Like most greens, it will only last a few days in the refrigerator. So, to ensure freshness, use your Swiss chard sooner, rather than later.

Read more recipes