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.

More Recipe Ideas