| Chard | |
|---|---|
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| Category | Vegetables |
Cookbook |Recipes |Ingredients |Equipment |Techniques |Cookbook Disambiguation Pages |Ingredients
Chard oracelga is a leafy vegetable closely related tobeets.[1]
Chard grows as long stalks with a broad leafy section at the top resembling beet greens.[1] While the leaves are always medium-to-dark green,[1][2] the stalks and veins can come in a wide variety of colors, which has led to the term "rainbow chard".[3][4] Flavor-wise, chard is similar to other leafy greens like spinach, with a slight bitterness that mellows when cooking.[4][5] Both the stem and leaves are edible, though typically cooked separately.[5]
Although you can often purchase chard year-round, it reaches peak season in the summer.[4]
When selecting chard, look for good coloration and shiny leaves, with no wilting or slimy spots.[2][4][6] Avoid brown or discolored stalks.[1] Chard will keep for a few days in the refrigerator if stored in plastic with a damp towel.[2][7] Avoid storing them with excess moisture, which can speed decay.
Because the leaves and stems cook at different rates, first cut the leafy tops away from the stalks.[4][7] If cooking the stalk, trim off the tougher bottoms.
The leaves are generally treated in the same way asspinach and the stems likeasparagus orcelery.[4] Fresh young chard can be used raw insalads, while older (and more bitter) chards are better off cooked to mellow them.[1] Additionally, acid and salt will help cut any bitterness.[4] Do note that the leaves will shrink significantly when cooked, so plan accordingly.[7]
If you can't access chard, various other leafy greens will work as a substitute. Beet greens are particularly similar, but collard greens and spinach will also work well. Kale is tougher and more bitter but will easily work in a pinch.
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