Swiss Chard

Mild, like spinach, Swiss Chard can be green, red or rainbow colored. Strong leaves and crisp stalks make it a terrific addition to stir-fry dishes or salads. We love using it as a low-carb, gluten free wrap for sandwiches. This leafy green is also an excellent substitute for kale or escarole in hearty soups, like Italian Wedding Soup, or frittatas.
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There are countless ways to use this veggie in your recipes. Don’t overcook! The brighter the green, the better it is for you and the more nutrients they contain.

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Storage and Preparation

Select chard with fresh green leaves. Avoid those that are yellow, discolored or torn. Store unwashed leaves in a plastic bag in the crisper for 2-3 days.

To chop Swiss Chard, first fold each leaf in half with topside of the green folded inward. Cut along the stem and discard stem. Stack the greens and chop several at once. Once they are chopped the desired size, wash under cool running water just before using. In most cases you can eat chard stems in the same dish as the leaves. If the stalks are thick, finely chop them and start cooking them a little earlier so they become tender.

Nutrition Info

Swiss Chard is high in Vitamin A, C and K. It is a good source of fiber, calcium, magnesium, copper, zinc, sodium, and phosphorus. This green is not only loaded with nutrients but also extremely low in calories and is fat- and cholesterol-free. 

Cooking Ideas

• Try mixing it with spicy or bitter greens like mustard or turnip greens.
• Add chopped onions, scallions, cooked mushrooms, or tomatoes to cooked greens instead of fat.
• Spark up salads by adding sliced raw greens.
• Add greens into quiches, omelets, rice, and pasta.
• Steam greens until bright green (about 3 min), drain, and freeze for later.

​Swiss Chard Sandwich Wraps

Say that five times fast! We encourage you to use your imagination when building your own chard sandwich but here are a few suggestions for a delicious and healthy lunch. This sandwich is great for picnics or your lunch box - no more soggy bread!
Ingredients:
- 1 bundle of Swiss Chard (washed + cut into wrap size pieces)
- 2-3 slices of turkey breast (or shredded chicken, or tuna, or sliced beef, or pulled pork!! So many options here!)
- Sliced tomato
- Sliced avocado
- 1 heaping tbsp of mayo or another condiment of your choice
Instructions:
Once you've washed and cut the perfect piece(s) of Swiss Chard assemble all ingredients in whatever order you choose. and enjoy! 

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Italian Wedding Soup

From Eat the Love
​This comforting soup is made with beef and sausage meatballs, greens, and tiny pasta. It's ready in about an hour from start to finish and we think its perfect any time of year!
Ingredients
Meatballs
3/4 pound ground beef
1/2 pound sweet Italian sausage bulk or removed from the casing
1/2 cup grated Parmesan cheese
1/3 cup Italian bread crumbs
1 large egg
3 tablespoons chopped chives
2 teaspoon fresh thyme leaves
2 cloves garlic minced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoon olive oil
Soup
1 bunch Swiss Chard about 8 ounces
1 tablespoon olive oil
1 medium onion chopped
3 large carrots diced to 1/2-inch chunks
8 cups chicken stock
1 cup dry white wine or substitute 1 additional cup of chicken stock
1 bay leaf
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup orzo pasta about 8 ounces or another small pasta
To Finish
Additional salt and pepper to taste
Grated Parmesan cheese
Directions

1. Make the meatballs by combining the beef, sausage, Parmesan, bread crumbs, egg, chives, thyme, garlic, salt and pepper in a large bowl. Massage ingredients together with your hands until they are uniformly blended. Run your hands under water to dampen them, then roll 1-inch meatballs. The mixture should make about 40 to 50 meatballs.
2. Heat 1 tablespoon of oil in a large stock pot. Add half the meatballs and cook on medium heat, stirring occasionally, until all the sides of the meatball are golden brown. Don’t worry if the inside of the meatballs aren’t cooked fully. You’ll cook them further in the soup. You just want to brown the outside to give them a crust and flavor. Move the brown meatballs to a large heatproof bowl and add the additional oil to the pot and repeat with the remaining meatballs. Do not clean out the pot.
3. Cut the thick stems out from the chard. Slice the chard leaves thin 1-inch strips and set aside. Chop the stems into 1/2-inch pieces.
4. Add the olive oil the pot that you browned the meatballs. Add the chard stems, onion, carrots to the pot and cook until the carrots have softened and the onions are starting to turn transparent, about 8 minutes on medium heat.
5. Add the chicken stock, white wine (if using), bay leaf, salt and pepper. Bring to a boil. Add the meatballs and any juices in the bottom of the bowl to the pot. Bring back to a boil, then reduce heat to a simmer. Cook an additional 10 minutes. Add the pasta and cook for the suggested time on the package. About 2 minutes before the pasta is al dente, add the chard leaves to the pot and stir in to wilt.
6. ​Taste and adjust salt and pepper to taste. Serve with grated Parmesan cheese to garnish on top.

Swiss Chard and Potato Frittata

From Fine Cooking
Adding potatoes to a frittata makes it filling enough for dinner, especially if paired with a green salad. This dish also makes a great appetizer and is tasty at room temperature.
Ingredients
6 oz. Swiss Chard
2 Tbs. canola oil
1/2 tsp. finely chopped fresh rosemary
1 lb. Yukon Gold potatoes, peeled and grated (about 3 cups)
1/2 medium sweet onion, finely chopped
Kosher salt and freshly ground black pepper
1 medium clove garlic, finely chopped
1/4 tsp. crushed red pepper flakes
10 large eggs
6 oz. grated aged Gouda (about 2 cups)
Directions

1. Position a rack in the center of the oven and heat the oven to 400°F. Separate the chard stems from the leaves and slice each 1/4 inch thick.
2. Heat the oil in a 12-inch oven-safe nonstick skillet over medium-high heat. Add the rosemary and cook, stirring, until aromatic, about 10 seconds. Add the chard stems, potatoes, onion, 3/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring only occasionally, until browned in spots, about 7 minutes. Remove from the heat, stir in the garlic and red pepper flakes, and spread evenly in the skillet.
3. Lightly beat the eggs in a medium bowl. Mix in the chard leaves and cheese, and evenly pour over the potatoes. Transfer the skillet to the oven and bake until the frittata is set, 15 to 20 minutes. Let cool slightly before serving.