Green Chard

Organic<br />Green Chard
Mediterranean Favorite

Green chard is a member of the beet family, and really packs a nutritional punch. The chards have always been a Mediterranean favorite with deep green leaves. It has a delicate and slightly bitter taste, with stalk like stems and broad, crisp leaves. A 3 ½ ounce serving of chard has 130 percent of the recommended daily value of Vitamin A, and is an excellent source of vitamins K and C as well.

Nutrition Facts
Salinas, CA Huron, CA Oxnard, CA Yerington, NV Yuma, AZ

April — November
Salinas, CA

June — October
Yerington, NV

November — March
Yuma, AZ

Healthy & Delicious

Start preparing your green chard, making sure to thoroughly rinse the green leaves by submerging it in a water bath. Lay the chard out to dry, gently blotting the leaves, so not to damage them. Once cleaned you can begin cooking! Both the leaves and stems of green chard are edible, but will need to be cooked for different times. The stems can take a bit of additional time to cook, so it is best to start cooking them first, and then follow with the leaves.

Orecchiette Pasta with Green Chard30 min prep
Spicy Green Chard30 min prep
Green Chard Turnovers35 min prep

Handling Tips
Small Leaves Equals Big Taste

Look for crisp stalks and firm, crinkly green leaves without spots or holes. The smaller the leaves, the sweeter the taste tends to be, with larger leaves sometimes becoming a bit chewy. Refrigerate green chard unwashed, in the vegetable compartment for up to three days. Sometimes boiling green chard can remove the flavor, so instead, try to steam the vegetable. You can cook the outer leaves of the green chard as you would collard or mustard greens, and the white stems of the chard can be cooked like asparagus.