A nutrient packed leafy green, Rainbow chard is milder than kale but has an earthy sweetness that packs more punch than spinach. Young leaves can be eaten raw in salads and the more older leaves can be steamed, boiled or stir fried.
It is the colour the makes this vegetable very popular by chefs. Bright yellow, pink, red and white stalks can be found making it a fantastic vegetable to add vibrant colour to any dish.
What does it taste like?
The leaves are tender with a bitter taste when eaten raw. Once cooked, the bitterness disappear, turning into a mild, sweet taste similar to spinach with hints of beetroot.
How to prep it?
After washing, dry the chard and stack the leaves together, trim the rough stems at the end. Fold each leaf in half lengthwise and cut out the stems. Stack the trimmed leaves and roll up tightly. If using the stems, cut them into one to two-inch pieces. Or alternatively you can leave whole with the stems and leaves attached.
What to look for?
Choose fresh looking bunches with bright, glossy leaves and firm, unblemished stalks. Don’t buy if stems are damaged or bruised
Health benefits of chard?
Rainbow Chard is a great source of vitamin A, C, and K, and antioxidants, making it a great immune system booster and aid in regulating blood sugar levels, digestion, and blood pressure.
When is it in season?
Available All year round. But it’s at its peak June to December. 👍
Made By M.E 