Swiss Chard

About
One of the easiest vegetables to grow - it will keep growing right through the winter - Swiss chard is a good source of beta-carotene and dietary fiber. Also known as chard, these greens come from a variety of beet grown for its stems and leaves, not its root; their distinctive flavor is akin to (but milder than) that of beet greens. The dark green leaves are wider and flatter than beet greens, and they have a a full-bodied texture similar to spinach (for which chard is a good substitute). The fleshy stalks and ribs are either white or, in red (ruby) chard, a jewel-like red. Unlike many greens, the stalks of Swiss chard are completely edible; in fact, in European countries they are considered the best part of the plant. Unless the chard is young, though, the stalks should be separated from the leaves and given a little extra cooking time.

Varieties
There are thin-stemmed and thick-stemmed chard varieties. If you prefer the leaves to the stalks, choose a thin-stemmed variety; if you enjoy the crunchy stalks, go for a thick-stemmed type. Most red chard is thin-stemmed.

Availability
Swiss chard is most widely available from April through November.

Nutrition Information:
• For complete nutritional information, click here.

Additional Information
• Why Eat It - Selection - Storage - Preparation
• From Wikipedia, the free encyclopedia