CHARD
Chard is in the same
family as beets and is often called the “leaf beet”. It is native to
the Mediterranean. Because it was first describe by a Swiss
botanists in the 16th century, it is often referred to as "Swiss chard". The stalks of chard are edible as well and should be
cooked a little longer. Although I prefer chard, it is often used as a
replacement for spinach in dishes. It is very high in Vitamin A (109.9
% of recommended daily intake in 1 cup). It is also an excellent source
of Vitamins K, C, & E, magnesium, manganese, potassium, iron, and
dietary fiber. It is also a very good source of copper, calcium,
Vitamins B1, B2, & B6, protein, phosphorus, zinc, folate, biotin,
niacin, & pantothenic acid.
We often put chard in a
quiche or omelet, on pizza, in spaghetti, or just as a side dish.
RECIPES
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