Rainbow Chard

Organic<br />Rainbow Chard
Packing a Nutritional Punch

Rainbow chard is a member of the beet family. This leafy green really packs a nutritional punch with one 3 ½ ounce serving of rainbow chard having 130 percent of the recommended daily value of Vitamin A, and is an excellent source of vitamins K and C. 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.

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 rainbow chard making sure it gets thoroughly cleaned by submerging it in water to rinse off any dirt. Once cleaned, you can begin cooking! Both the leaves and stems of rainbow chard are edible, but each needs to be cooked for different times. The stems can take a little bit of additional time to cook. It is best to start cooking them first, and then follow with the leaves. Using both the leaves and the stems ensures you will have a wonderfully colorful dish.

Grilled Rainbow Chard & Fava Beans25 min prep
Rainbow Chard & Avocado Quinoa20 min prep
Rainbow Chard Wraps45 min prep

Handling Tips
Don't Boil out the Flavor

Look for crisp stalks and firm, crinkly green leaves without spots or holes. The smaller the leaves, the sweeter their taste tends to be, with larger leaves sometimes becoming a little bit chewy. Refrigerate rainbow chard unwashed in the vegetable compartment for up to three days. Do not boil rainbow chard, as that can remove the flavor. Instead steam the chard. You can cook the outer leaves of the rainbow chard as you would collard or mustard greens, and the colorful stems of the chard can be cooked like asparagus.