Swiss chard is not only a superstar in Mediterranean cooking, but is also one of the most nutritious vegetables around today. This vegetable is occasionally known as silverbeet, spinach beet, perpetual spinach, bright lights, crab beet, and seakale beets. The Rainbow Chard variety, has multi-colored leaves, and is harvested in Spring and Fall. A Red Chard is harvested in the Summer. This recipe for a swiss chard salad is fabulous, or it’s great simply sauteed, and if the weather is cold or your’re in the mood for a soup this chard and white bean soup is delicious. An easy lunch sandwich are these enchliadas or these quesadillas that can be quickly prepared at home, or packed “to go” then either re-heated or eaten cold. We love these easy swiss chard manicotti for a main entree. You can add flavor to your chard with this lemon and garlic recipe. When potatoes are in season, we love Aloo Saak using Swiss Chard.
Sold by the bunch, each weighing 3/4 of a pound.
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