Chard: Valedictorian of Vegetables

Swiss chard is one of those vegetables that can be quite daunting if you have never used it – what do you do with it? TreeHugger

Chard is the green that grows from the beet. The name Swiss chard helps to differentiate this plant from the French chardon, a term describing plants with thistle-like characteristics (Italian, cardoni). It is also a cousin of spinach as well as being one of the most nutrient-laden of all vegetables: low in calories, high in vitamins and minerals, including magnesium, calcium, vitamin K, iron, potassium, vitamin A, folate, zinc, copper, vitamin C, and vitamin E. It is also fiber-rich and an excellent source of protein.For these and other reasons, this delectable beauty is known by some as the "Valedictorian of Vegetables".
The Swiss botanist Karl Koch first classified chard in the 19th century; its origins are more likely the Mediterranean, where Aristotle described its medicinal properties in the 4th century B.C. Like spinach, chard has high levels of oxalic acid, which can be harmful in great amounts, but aid the body in the absorption of calcium at safe levels. Some chefs prefer the stalk while others prefer the leaves; both are quite edible. Depending on the beetroot, chard stalks grow red, white and yellow; when sold in mixed bunches, they are known as “Rainbow Chard”. Mildly bitter, try it in pestos, risottos or as a side dish all its own. It is also a wonderful addition to any braising greens mixture.

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