How to Cook Chard

Hi everyone! This post is part of a series with Love Local Food, highlighting recipes and tips for some of the awesome ingredients in their weekly local food boxes! They are a new company here in the Comox Valley with a passion for supporting local businesses. They offer no contact order and delivery to connect you with some of the amazing food vendors we have in our area.

In previous weeks, we’ve talked about ways to prepare other leafy greens like kale and spinach – this week we are putting the spotlight on chard (also commonly called Swiss chard, although it is not native to Switzerland, strangely enough). Chard is actually in the same family as beets, and comes in different varieties with colourful stems. Peppermint chard has eye-catching pink and white stripes on the stalks, while red chard has – you guessed it – red stems that contrast beautifully with the green leaves.

The stems and leaves of chard are both edible, and chard can be eaten raw or cooked. The stems can be a bit tough, so many recipes will call for them to be added before the leaves, so they can cook a little bit longer.

In terms of nutrition, chard is a good source of many nutrients, including vitamins A, K and C. Keep in mind that vitamins A and K are fat-soluble, which means that adding a bit of oil to your chard will help your body absorb them!


I hope you enjoy trying out some of these recipes – let me know how it goes (or if you have any other favourite ways to eat chard) in the comments below!