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Swiss Chard
Appears in
Published 2025
- Identification: A leafy green related to the beet. Chard leaves resemble beet greens in both flavor and appearance, but the center stalks of chard are broader.
- Related Varieties: Red‐stemmed, white‐stemmed, and yellow‐stemmed chard are available. Beet greens may be trimmed from fresh beets and cooked as a vegetable. They have a flavor similar to that of chard but are slightly less tender.
- Evaluation: Fresh, dark green color. Crisp, not wilted; no rubbery stalks.
- Preparation: Wash thoroughly. Trim ends of stalks. Remove leafy greens from stalks by cutting along the margins of the stalk down the center of the leaf. Center stalks may be cooked separately like asparagus.
- Percentage Yield: 85%