Something to Consider (Without Any Pressure)

It took me a couple years before I conceded to planting Swiss chard in our garden.  Friends raved about it and cooked with it.  I thought it was good, but I also thought it was one of those things that people hyped-up because it was different.  I didn't want to jump on the Swiss chard band wagon early and feel like a sucker if I was disappointed.  I'm the type that if you rave about something too much, I'm apt to write it off forever just because of your raving.  I think on things a bit and make my own decision and I don't like being pushed into those decisions.  Are we still talking about chard?

 There are different varieties of Swiss Chard.  Some are colored, some are all green.

Anyway, I, in no way, wish to bully you into planting Swiss chard in your garden if you don't already.  I just want to present you with some facts and let you decide.  Here is why I am very found of chard...

1) Cooked chard can be used in place of cooked spinach in every way I can imagine (I don't think many people eat it raw, although it's perfectly safe to).  Once you cut out the stem, it cooks up the very same way as spinach and when added to dishes like quiche or stuffed shells or veggie burrito bake, the taste difference is negligible.

2) It has one up on spinach because it grows and can be harvested ALL SUMMER LONG, unlike spinach which (at least in our parts) is only worth growing in spring and fall.

3) It can be frozen blanched or raw just like spinach, adding to your store of greens and possibly keeping you from contracting scurvy come winter. 

4) Swiss Chard is incredibly good for you.  I did not know how good until just recently and this is what prompted me to write this very post.  Obviously, it's green, so it must be good, but did you know that one cup of cooked chard gives you...

~ over 100 mg of calcium
~ 961 mg of potassium
~ over 30 mg of vitamin C
~ over 10,000 IUs of vitamin A
~ over 6,000 IUs of beta-carotene and
~ 19,000 mcg of lutein and zeaxanthin ("two members of the carotenoid family that are getting significant research attention for their ability to protect the eyes and guard against vision problems like macular degeneration*")
~ all for only 35 calories?

4) Not only did it make the book, *The 150 Healthiest Foods on Earth, but it also received the coveted star in the book which is reserved only for the foods most packed with nutritional value.

Keep in mind I'm not trying to convince you of anything.  Heaven forbid I would actually scare you away from chard.  If you're up for trying it, go to your local farmer's market and buy yourself a bunch.  Wash it, trim out the stalks, saute the leaves in a little bit of water until it wilts like spinach (like spinach, don't overcook it, causing it to turn brown) and use it in place of cooked spinach in your favorite dish.

If you're feeling a tad more brazen, give this dish a try.  It's our favorite way to eat Swiss chard on it's own.




Sweet and Sour Swiss Chard (adapted from Simply In Season)
Serves 4.
Sweet and Sour Swiss Chard (adapted from Simply In Season)
Serves 4. 

1 pound Swiss chard, any variety, chopped (including the stems that grow up into the leaves, but not the stems below the leaves)
2 tsp. olive oil
1 medium onion, chopped
1/4 cup raisins or dried cranberries
2 cloves garlic, minced
4 tbsp. cider vinegar
2 tsp. sugar
salt and pepper to taste

In a large frying pan with a lid, saute onion in 2 tsp. olive oil until softened.  Add raisins, garlic, vinegar and sugar, along with the chard stems.  Cover and cook for about 5 minutes.  Place the sliced chard leaves on top (do not stir in), cover and cook another 2-3 minutes or until the leaves are wilted but not brown.  Remove from heat and stir well to combine.  Season with salt and pepper.

But, don't just take my word for it.  How do you like your chard? Pin It