These recipes will help you use it all, from simple sautés to quiches and soups. How do you prepare them? Heart Helper Swiss chard, like many other leafy greens, fruits, and vegetables, contains antioxidants that can help fight inflammation, helping in the healing process. Chard leaves have lots of flavor on their own and a tenderness somewhere between spinach and kale: Soft enough for fresh salads and quick sautés, but hearty enough for braises and bakes. Swiss Chard vs. Swiss chard is a nutritional powerhouse -- an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber. Swiss chard is a hot trend! So in theory, chard root is edible (meaning it won’t kill you) as it belongs to the same species as the beet. It’s at home in both containers and garden beds (even ornamental borders!) and is a great long season crop in cool climates. Unlike kale, Swiss chard isn’t so tasty raw, but that doesn’t mean you can’t make a salad. Swiss chard and spinach are dark leafy green vegetables that are both loaded with beneficial nutrients. Too bad. Spinach Nutrition. Those in the know are aware that "rainbow chard" isn't an actual varietal of chard, but simply a mix of white-stemmed Swiss chard, red chard, and golden chard. Swiss chard is loaded with a natural toxin called oxalate. You might have a glut of Swiss chard in your garden or seen bunches at the farmers' market. However, it is possible to consume enough Swiss chard for it to be dangerous if you eat more than seven pounds of it, although it’s unlikely a person would eat that much. Swiss chard is a leafy green vegetable with a slightly bitter flavour. Eating ample amounts of swiss chard and other leafy greens can help promote the oxygenation of essential organs through the increased circulation of blood throughout the body. These veggies have a similar taste and texture, but there are a few minor nutritional differences. Swiss chard is a popular vegetable to grow because you can enjoy both the leaves and the stems while also adding a splash of fun color to your veggie garden. Also known simply as ‘chard’, Swiss chard has large, fleshy, tender, deep-green leaves and thick, crisp stalks. Swiss chard is packed with a lot of nutrients, and is perfect for use in almost any dish you can think of, particularly in … Added bonus: Swiss chard is rich in beta-carotene and supplies certain carotenoids that may lower the risk of macular degeneration. Rainbow chard kicks Swiss chard up a level in both looks and flavor. -Kim F. ANSWER: Swiss chard has leaves that are more tender and delicate than most large, leafy greens—and the same goes for the stems. Discover when it's in season, our top recipes, and how to store, prepare and cook chard. It has joined the ranks of kale and spinach as top sellers in the fresh greens department. QUESTION: Can you eat the stems of Swiss chard? But since the plant doesn’t start developing its root until the end of its life, the chard root is a hard, fibrous and bitter trunk, rather than the tender, fleshy and earthy root that we harvest from beet plants. Just one half-cup of steamed white-stalked swiss chard has about 500 mg of oxalate and ½ cup of steamed red swiss chard has over 900 mg of oxalate. The potential (though unlikely) danger exists because Swiss chard … Eating Swiss chard on a regular basis is good for your heart as it contains heart health-supporting potassium. For a delicious main dish using Swiss chard, try … At normal serving sizes, you can eat Swiss chard every day. When those three power players come together, they pack in a lot of flavor. Dried Swiss chard is also loaded in iron that helps lower your risk of anemia.