Swiss chard is a dark leafy green, with stalks that appear similar to celery, but taste much sweeter. The stalks range in colors from vivid pinks to oranges to white. Some cooks remove the stems, but when chopped finely they add a great flavor to sautéed greens and can be grilled or roasted on their own for a unique dish. Like other leafy greens Swiss chard is high in vitamins A, K, and C, and also contains minerals like calcium and iron. Add raw to salads, sauté on it’s own, or add to pasta and egg dishes.


Perishes quickly.  Store in a plastic bag in the crisper drawer of the refrigerator.  Use within 2-3 days for best taste.


Separate leaves and stems, chop into leaves into bite size pieces and finely chop stems. For long thin pieces, stack de-stemmed leaves together, roll, and finely shred. Use raw leaves in salads, sauté leaves and finely chopped stems in olive oil and garlic, add to pasta, frittata, and stir-fries.