Swiss Chard

Swiss Chard, also known as silverbeet, perpetual spinach, spinach beet, crab beet, seakale beet, and mangold, is a favorite among dark leafy green lovers!   Chard was indigenous to the Mediterranean and is referred to as Swiss because of the 16th century Swiss botanist who wrote a description of it.  Chard can be cultivated outdoors from spring to fall, but we manage to grow it year round in the greenhouse.  Chard can be harvested while the leaves are young and tender, or after maturity, when they are larger and have slightly tougher stems. Raw chard is extremely perishable.  Chard has shiny green ribbed leaves, with stems that range from white to yellow to red, depending on the cultivar. It has a slightly bitter taste. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.  Chard is high in vitamins A, K, E, and C and minerals like iron and calcium.  .  According to The World Healthiest Foods,, “Swiss chard is an excellent source of bone-building vitamin K, manganese, and magnesium; antioxidant vitamin A, vitamin C, and vitamin E; heart-healthy potassium and dietary fiber; and energy-producing iron. It is a very good source of bone-healthy copper and calcium; energy-producing vitamin B2 and vitamin B6; and muscle-building protein. In addition, Swiss chard is a good source of energy-producing phosphorus, vitamin B1, vitamin B5, biotin, and niacin; immune supportive zinc; and heart-healthy folate.”

To store, keep hydrated by keeping in a plastic bag in the hydrator drawer.  It is best to use as soon as possible, but should store for about a week.  To prepare: rinse in cool water bath, then slice/dice stems and tear us leave to small pieces.  Then incorporate into favorite recipe.

Swiss Chard Pie is always a winner

2 1/4 lbs. Swiss chard
6 eggs
2 1/2 or 3 dry onions, sliced, sauteed in 1/4 c. olive oil until soft
2 bunches green onions, chopped
1 1/2 lb. feta cheese, crumbled
1/4 c. Parmesan cheese
1 tsp. white pepper
1/2 tsp. dill (optional)
1 lb. filo
3 squares butter, melted
1/4 c. olive oil
Mix oil and melted butter together after butter has cooled.Clean and wash Swiss chard or spinach, drain, dry completely. Chop Swiss chard or spinach, green onions, put in large mixing bowl with the sauteed onions. Add crumbled cheese, Parmesan, add slightly beaten eggs to mixture, white pepper and dill. Mix well.Grease an 11 1/2 x 17 1/2 inch baking pan with butter and oil mixture. Add 6 pastry sheets on bottom of greased pan, spread each with the oil and butter mixture, sprinkle with the Swiss chard or spinach mixture alternating the pastry sheets and spinach or Swiss chard mixture. Cover with 6 individually buttered sheets. Pour the remaining butter and oil on top. Bake at 350 degrees for 1 hour. Cool and cut in squares.From,1718,153162-252195,00.html
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1 Response to Swiss Chard

  1. Pingback: Winter CSA harvest #3, November 8, 2011 « Millsap Farms CSA Blog

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