That other leafy green gets plenty of attention, but we love chard for its nutritious versatility. Find out how to choose, store and prepare it this season, straight from the Williams-Sonoma Test Kitchen!
Varieties: Depending on the variety, chard stems can be scarlet red, golden yellow or pearly white. Red chard, sometimes labeled ruby chard, has a slightly earthier flavor, while chard with white stems tends to be sweeter.
Look for: In chard bunches, look for dark green color and crisp, large, spreading leaves. Leaf shape and size will vary by type. Avoid any bunches that have brown or yellow leaves, or ribs that are dry or wilted enough to bend. Store in a plastic bag in the refrigerator for up to 5 days.
Prep tips: Wash chard as you would spinach; fill a large bowl with cold water, immerse the leaves, and then lift them out, letting the grit settle at the bottom. Repeat with fresh water until completely free of grit. Spin dry in a salad spinner. If the stems are fibrous, use a paring knife to cut them away, along with the tough vein that runs along the center of each leaf. Discard the veins. Cook the stems separately from the leaves, as they will take longer to become tender. Sauteed or simmered, stem pieces will take 5 to 10 minutes to cook. Here’s your toolkit:
- Salad Spinner, for washing and drying chard leaves
- Glass Bowl Set, for washing and prepping chard
- Saute/Simmer Pan, to cook chard stems and leaves
- Paring Knife, to prep chard stems
Uses: Like other dark, sturdy greens, chard can be highlighted in soups and sauces, braised or sauteed as a side dish, chopped finely into fillings, or stirred into starch accompaniments. The leaves can also be eaten raw in salads.
Pickled Chard Stems: Cut stems from 2 bunches of rainbow chard into 3-inch batons and place in a glass bowl. Combine 1 cup rice vinegar, 1/2 cup water, 2 Tbs. sugar, 1 Tbs. kosher salt and 1/2 tsp. each peppercorns, brown mustard seed,s coriander seeds and dill seeds. Bring to a boil, pour over chard stems and let cool, stirring occasionally. Cover and refrigerate up to 2 weeks.
Sauteed Chard with Red Pepper Flakes: Remove stems from 1 bunch of chard and cut leaves into 1-inch strips. Saute minced garlic, grated lemon zest and red pepper flakes in olive oil over medium heat until fragrant. Increase heat to medium-high, add chard leaves and cook, tossing occasionally until wilted. Season with salt and pepper and finish with a squeeze of lemon juice and a drizzle of olive oil.
Chard and Ricotta Pizza: Saute chopped chard leaves from 1 bunch of chard in olive oil until wilted. Set aside. Roll out prepared pizza dough and top with a thin layer of roasted garlic puree. Top with dollops of fresh ricotta and the chard. Bake in a 500°F oven until dough is crisp. Finish with freshly grated Parmigiano-Reggiano.
Chard Gratin: Saute chopped leaves from 1 bunch of chard leaves until wilted. Set aside. In same pan, saute minced garlic and shallots and diced chard stems in butter until tender. Add 2 Tbs. flour and stir for 2 minutes. Whisk in heavy cream and cook until thickened. Fold in chard leaves and grated Gruyere; season with salt and pepper. Transfer to a baking dish, sprinkle with bread crumbs and dot with butter. Bake at 400°F until bubbling.
Green Curry with Chickpeas and Chard: Saute minced garlic and ginger, serrano chiles and thinly sliced onion in oil until softened. Add Thai green curry paste and stir until fragrant. Add unsweetened coconut milk, chicken or vegetable stock, and 1 can drained and rinsed chickpeas. Simmer until flavors are melded, about 20 minutes. Stir in 1-inch strips of chard until slightly wilted. Serve over steamed rice sprinkled with fresh cilantro.
Pasta with Sausage and Chard: Saute diced onion, minced garlic and diced chard stems in olive oil. Stir in torn chard leaves, sliced of browned sausage and red pepper flakes. Saute until the chard is wilted. Season with salt and pepper. Meanwhile, cook orecchiette pasta until al dente and drain. Add chard mixture to pasta and toss until warmed through. Sprinkle with grated Parmigiano-Reggiano before serving.
Find more tips and ideas for peak-season produce here!
1 comment
That pasta with sausage and chard looks so good! I think I know what I’m having for supper…