Swiss Chard

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  • 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.
  • Evaluation: Fresh, dark green color, not wilted. Crisp, not wilted or 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%