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Meet your CSA Vegetables- Chard

Rainbow is the variety of chard pictured here. Swiss chard contains high amounts of vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E, and dietary fiber. The stalks have various colors because they contain various phytonutrients- micronutrients which promote health. Chard is one of many foods which contain antioxidants, which fight cancer causing free radicals in the body.

Chard is a relative of the beet. It was developed by selecting beet plants with larger leaves and smaller bulbous roots. The result is a plant with large, wide, sturdy, tasty leaves which can be prepared in a wide variety of dishes.

Chard can be eaten raw, although it may have a bitter flavor which will mellow out with cooking. The stems are edible as well as the leaves. When sauteeing, it may help to begin sauteeing the stalks before adding the leaves to ensure even tenderness.
Chard Recipe Ideas

Added to soup



Alone, with garlic and olive oil

Added to rice or pasta dishes

Used as a pizza topping

Mixed with other veggies/meat in a sandwich wrap

Cooked in an omelette or frittata

Used in place of spinach for recipes such as spinach pie