Red Chard

Organic<br />Red Chard
Cousin to the Beet

Red chard is a member of the beet family, which has always been heavily used in Mediterranean cooking. It has a delicate and slightly bitter taste, with stalk like stems and broad, crisp leaves. A real nutritional powerhouse - a 3 1/2oz serving of red chard has 130 percent of the recommended daily value of Vitamin A, and is an excellent source of vitamins K and C.

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 red chard, making sure it gets thoroughly cleaned by submerging it in a water bath to rinse away any dirt. Both the leaves and stems of red chard are edible, but will need to be cooked for different amounts of time. The stems can take a little bit of additional time to cook, so it is best to start cooking them first, and then follow with the leaves. Using both the leaves and stems ensures that you have a wonderfully colorful dish. A nice note to remember; red chard tends to have a sweeter taste than the green chard.

Red Chard with Caramelized Onions & Olives30 min prep
Sauteed Red Chard with Cannellini Beans20 min prep
Red Chard & Apples30 min prep

Handling Tips
Leaves First, Stems Second

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 bit chewy. Refrigerate red chard unwashed in the vegetable compartment for up to three days. You should not boil red chard because it can remove the flavor, but instead you should steam the vegetable. You can cook the outer leaves of the red chard as you would greens, such as collard greens or mustard, and the colorful stems of the chard can be cooked like asparagus.