Swiss Chard Bright Lights

It sets bold, neon-bright stems in a variety of colors — yellows, pinks, crimsons, oranges, and purples, in addition to “plain old” white, and some with stripes! The color remains if you cook the chard lightly. And the flavor is delicious! Bright Lights Swiss Chard is packed with nutrients. In fact, Swiss chard contains over 300 percent of the RDA of Vitamin K and is high in vitamins A and C and many other trace elements, including iron. Not only is it good for you, it is a delicately flavored green that resembles beet greens and is used like spinach


Sauteed Swiss Chard with Onions

Gourmet  | November 2007 / by Gina Marie Miraglia Eriquez

yield: Makes 8 (side dish) servings                active time: 30 min                  total time: 50 min

Italians are crazy for dark leafy greens of all kinds, and Swiss chard is a particular favorite in the fall.


3 pound Rainbow Swiss Chard (about 2 large bunches)

2 tablespoons olive oil

2 tablespoons unsalted butter

2 medium onions, halved lengthwise and thinly sliced

2 garlic cloves, finely chopped


Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.

Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

Cooks’ notes: · Chard can be washed, dried, and cut 2 days ahead and chilled in sealed bags lined with dampened paper towels · Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven.

Produce Details: