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, it's earthy and slightly bitter. Cooked, it becomes silky, savory, and a little sweet—especially good at soaking up big, rich flavors. The stems have a mild celery-like crunch and are completely edible.
Prep Tips
Rinse well to remove grit or bugs. Cut a small piece from the base of the stem—if it's woody, trim a little higher and try again. No need to discard the stems unless they're truly tough. Add the greens late in cooking if you want to keep their color and firmer texture.
How to Use It
- Sauté with garlic and olive oil
- Simmer in soups or stews
- Tuck into eggs, pasta, or creamy dishes
- 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. While the leaves hold up well for cooking, add them late if you want them bright and distinct.
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.