Swiss Chard
Earthy greens with edible stems that become silky and sweet when cooked
Storage
Store unwashed in a plastic or produce bag in the fridge.
Shelf Life
It stays fresh for a week before losing flavor and texture, and can stretch up to two weeks if you cook it. Leaves may soften, but flavor holds strong.
Flavor & Texture
Raw leaves are earthy and slightly bitter. Cooked leaves become silky, savory, and a little sweet—especially good at soaking up big, rich flavors. The stems have a mild celery-like crunch when raw and turn tender and sweet when cooked. Both parts are completely edible and delicious.
Prep Tips
Rinse well to remove grit or bugs. Separate leaves from stems—they cook at different rates. Cut a small piece from the base of the stem—if it's woody, trim a little higher and try again. Chop stems into pieces and start cooking them first since they take longer. Add leaves later in cooking if you want to keep their color and firmer texture. Don't discard the stems—they're the sweetest part when cooked.
How to Use It
- Sauté stems first, then add leaves with garlic and olive oil
- Simmer in soups or stews—stems add body, leaves add color
- Tuck into eggs, pasta, or creamy dishes
- Pickle the stems for a tangy crunch
- Use stems in stir-fries where you want celery-like texture
- Especially good with bold flavors: think bacon, coconut milk, garlic, curry powder
Tastes Great With
Lemon, garlic, nutmeg, beans, eggs, chicken, Parmesan, feta, olive oil, and grains like rice, farro, or quinoa.
Watch Out For
Don't assume the stems are tough—test and trim rather than toss. The stems are often the best part when cooked properly. While the leaves hold up well for cooking, add them late if you want them bright and distinct. Older, larger chard may have more fibrous stems, so taste-test before committing to your cooking method.
Fun Fact
Overwintered chard is naturally sweeter, and the flowering stalks (in early spring) are edible too—firmer than leaves, but full of flavor. Check for woodiness before cooking, just like the base of the stems.
Our Recipes Using Swiss Chard
Market Soup
A light coconut curry with greens, potatoes, garlic, and ginger. Inspired by a farmer's market customer, this simple soup is all about balance—earthy greens, rich coconut milk, and a bold hit of garlic and ginger.