Red chard
Isn’t it beautiful? And chock full of nutrients, too.
Like all Swiss chard varieties, it’s best to separate the stalks from the leaves and cook them separately (or at least for different amounts of time), since the stalks require a longer cooking time. I used this in a stir-fry with other seasonal vegetables, tofu, and a spicy sauce (which I meant to write down the ingredients for, but I forgot. Sorry!). Check out this fun greens guide for some red chard recipe ideas, too.
Tags: Cooking, greens, swiss_chard, vegan, Vegetables, vegetarianRelated Stories
POSTED IN: Vegetables
2 opinions for Red chard
heather in europe
Sep 2, 2007 at 12:33 pm
I love chard, in particular for its high iron content, as well as for its colorful stems.
céline
Sep 4, 2007 at 5:29 pm
I love chard too. I wish it was more widely available around here.
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