Tag: Cooking chard

The name "Swiss" in Swiss chard is misleading, as it is a Mediterranean native, with the term added in the 19th century to distinguish it from French spinach. This bold and colorful leafy green, known as red Swiss chard or ruby chard, is a versatile and nutritious addition to any garden and kitchen.

According to Simply Recipes, while often overshadowed by the popular 'superfood' status of kale, chard deserves its own moment in the culinary spotlight. So, does chard taste like kale? The short answer is no; chard has a significantly milder, sweeter, and more approachable flavor profile, especially when cooked.

According to the USDA National Nutrient Database, a cup of raw Swiss chard is packed with vitamins A, C, and an impressive three times the daily recommendation of vitamin K. This leafy green powerhouse can indeed be eaten raw, but its suitability depends on several factors, including leaf maturity and individual health considerations.

Packed with over three times the recommended daily intake of vitamin K per raw cup, Swiss chard is a nutritional powerhouse. But many home cooks are left asking: **which part of Swiss chard is edible?** The good news is that you can enjoy almost the entire plant, from the crisp stems to the tender leaves.