Beet Top & Chard Casserole - www.ThePrimalDesire.comThis month we are featuring the colourful and nutritious Swiss Chard!  Swiss Chard, also known as just chard, is a beet that’s grown for its leaves rather than its roots.  When you’re picking chard, look for bright full leaves, with unbruised and firm heavy stalks. Leaves should not be yellow, torn or wilted. The leaves can range in beautiful colours from white to bright red, depending on the variety.

Small size leaves are great to be used raw. Large leaves are good for soups, stews or sautés.  Store your chard in a perforated plastic bag in the fridge crisper. It’s best eaten as soon as possible after purchasing but will last for 2-3 days.

Wash your Swiss Chard well by soaking it in cold water before cooking. Large leaves with thick stems should be separated before cooking. The stem will take longer to cook than the leaves. Smaller leaves with thin stems can be cooked whole.  Swiss Chard can be steamed in a steamer or microwave, simmered on the stove, sautéed or served raw in your salads. You can use it the same way you would spinach. Local Swiss Chard is available in the summer and Fall.

Chard is low in calories, an excellent source of beta carotene, high in potassium and a source of Vitamin C. It’s also high in antioxidants.

Check out some of our favourite recipes:

Beet Top and Chard Casserole: This casserole is a complete vegetarian meal!  A great way to use chard on #meatlessmonday , it makes a great side dish or the star of the show.

Swiss Chard and Tomato Pasta : Adding greens to your tomato sauce is a sure-fire way to enjoy more flavour and colour into your pasta dishes.

Caldo Verde: This hearty soup is filled with greens and savoury chorizo!Swiss Chard

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