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This Week’s Bag Featuring Swiss Chard – Week of June 28

June 28, 2021 by Anna

Swiss chard, also known simply as chard, is a beet that is grown for its deep green leaves instead of its root. It’s known for its brightly colored stems of red, yellow, pink, and purple. Swiss chard is highly nutritious and is a good source of several vitamins. It also contains more minerals than most other greens and is very high in fiber.

The leafy greens are extremely high in vitamin K, vitamin A, vitamin C, and antioxidants. This nutrition combo makes for a good dose of healthy digestion, eyes, skin, heart, and immune function. Swiss chard was considered medicine for allergies, constipation, and general pain in ancient times.

Preparation
  • Before you cook chard, the first thing you should do is wash it well, by rinsing it in a sink full of cold water. You can even drain the water and repeat, unless the chard is free of dirt. If you got the chard at a farmers’ market, it will be extra fresh and more likely to have dirt on it, so wash thoroughly. Don’t wash chard until right before you’re going to use it, or it will wilt.
  • Decide whether to separate the chard or leave it whole. Small leaves of Swiss chard can be left whole or added to salad, and larger leaves with thin ribs can also be left whole for cooking. But if you’re cooking Swiss chard with thick ribs, then you should separate the ribs from the leaves by tearing the leaves away, because the ribs will need to cook for a few more minutes since they are tougher than the leaves.
  • Bitterness is caused by the organic compound oxalic acid, which is found in the stalk of Swiss chard and many other vegetables. It can be removed altogether or cooked out. When cooked, the vegetable loses the bitter flavor and makes for a more refined taste.

What else is in the bag?


Bell Peppers
Sugarland

Green Beans
Ahiki Acres

Lettuce
Kunia Country Farms

Lychee
OK Farms

Sweet Potato
Twin Bridge Farms

Swiss Chard
Kahumana Organic Farm & Cafe

Try out these recipes!

Corn and Swiss Chard Sauté
Stir-Fried Brown Rice With Swiss Chard and Carrots
Swiss Chard with Lentils and Feta Cheese

Filed Under: This Week's Bag

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