What does chard taste like

Chard with multicolored stalks grouped together is known as Rainbow Chard. They all taste similar so you can use these different varieties of chard interchangeably in most recipes.

Chard is technically a member of the beet family which is also why beet greens are delicious when cooked. In many ways, chard is a bonus green that has two vegetables in one: the leaves can be cooked much like kale or spinach, and the stalk can be cooked, too, which adds a different texture to the dish. Not quite as intense as kale, chard can be on the bitter side when eaten raw, but it becomes a pleasant, tender green when cooked.

Because of its mild, slightly bitter taste, it pairs well with an acid like lemon and a bit of salt like pecorino or parmesan to balance it out. The stalks are mild and taste more like celery, but do well with flavors like garlic or red-pepper flakes.

If the leaves are damp, wipe them with a paper towel, then wrap the full bunch of chard unwashed in paper towels and place in an air-tight plastic bag or container. It should keep this way for about a week in the fridge. I like to hold the end of the stalk, fold the leaves in half over it, then use my index and middle finger to form a hooked v-shape run down the length of the stalk, stripping the leaves from it.

You can also cut the leaves away from the stem with a knife. Like broccoli stalks, chard stalks take a few minutes more to soften than the leaves, so cook them a bit longer. While chard works wonderfully as a simple side dish with garlic, red peppers, and finished with a bit of lemon as a final touch of acid, you can easily add it to hearty, rustic soups and stews for extra green as it will soften and become tender.

Know that it might take 5 to 10 minutes of cooking time in soups or stews to become soft, which is longer than spinach. The only things you probably won't want to eat Swiss chard in are sweet foods, though we're not ruling it out. There are some innovative ways of eating your greens out there! There are tons of different ways you can eat chard, as you'll see in the videos below.

Did you know you can use chard as a wrap? It's time to make raw vegan burritos using Swiss chard as the tortillas. Instead of tofu-based fake meats, you'll use a mouthwatering blend of walnuts and sun-dried tomatoes. Check it out. Explore the world of chard with this vegan potato, chard and avocado bowl recipe. You'll need Swiss chard, any kind of potatoes, onions, salt, pepper, curry powder and gorgeous avocado to top it all off. Swiss chard, or simply chard, is a tender, mild-tasting green like spinach.

Enjoy both the stalks and leaves raw or cooked. While you can throw chard in anything savory that you're making, feel free to experiment with swapping out wraps for chard and even making vegan spanakopita with a lovely bunch of chard.

There's no wrong way to do it. You can also incorporate tofu to the recipe for added protein. Don't forget to press the tofu first to remove excess moisture and make it tastier.

If you're looking for the best tofu press read out article for a list of our top picks. Swiss chard. For many, you either love it or hate it. Swiss chard is one of the most versatile leafy greens you can grow, and is much more heat tolerant than other popular green vegetables like spinach and lettuce. The stalks also add a lot of vibrant colors to dishes. The earthy, dirt-like taste of Swiss chard comes from the presence of geosmin, a compound naturally found in chard and beets.

The highest levels of geosmin are in the stalks and veins, so you can remove the stalks and eat only the leaves to avoid most of the earthiness. Swiss chard leaves taste very similar to spinach and can even substitute for it in some dishes. However, those who are growing Swiss chard for the stalks can use several strategies to draw out or mask geosmin and make the stalks taste less earthy.