Swiss Rhubarb Chard

Photo: Hanneke Spijker

Swiss chard is a crop that just keeps giving and giving. It produces big tasty leaves and crunchy ribs that can be cut over and over again, and after a normal winter, it will resprout for an early spring treat. It is also a beautiful plant for your winter garden, with its sleek red stems and curly leaf.

Chard is considered a ‘super vegetable’, and the greens in particular are full of nutrients including calcium, potassium, vitamin C, vitamin A and beta-carotene, as well as two carotenoids (lutein and zeaxanthin) that protect the eyes.

If the plants of Swiss Rhubarb Chard are left to flower, the flower stalks can be cooked and eaten like sprouting broccoli. The fresh ribs and leaves are delicious simply sautéed in olive oil with some garlic and balsamic vinegar. Here are some more recipes for the adventurous wanting to test the versatility of this crop: try a sautéed swiss chard ribs with cream and pasta, a Valencian chickpea and chard soup or a Greek Swiss chard pie.

http://simplyrecipes.com/recipes/sauteed_swiss_chard_ribs_with_cream_and_pasta/
http://www.nytimes.com/2011/09/22/health/nutrition/22recipehealth.html
http://www.nytimes.com/2008/10/07/health/nutrition/07recipehealth.html