Apple Walnut Rainbow Swiss Chard Salad Recipe (2024)

FAQs

Can Swiss chard be eaten raw in a salad? ›

Swiss chard can be enjoyed raw in salads or on sandwiches or wraps, braised, boiled, sautéed or added to soups and casseroles. Here are some tips to incorporate more Swiss chard (leaves and stems) into the daily routine: Add a handful of fresh Swiss chard leaves to an omelet or scrambled eggs.

All chard is Swiss chard; it's just stalk colors and names that vary! The stalks and leaf veins of Swiss chard vary in color from yellow to pink and deep red to white. Chard with red stalks is called Rhubarb, Red, or Ruby Chard. Chard with multicolored stalks grouped together is known as Rainbow Chard.

Rainbow chard is an assortment of different varieties, with stalks of red, pink, orange, yellow and white. The colors will fade somewhat in the cooking process, but boy are they pretty to look at when uncooked! Chard stems take a little longer to cook than the leaves, but the whole plant is edible and delicious.

Sauté chopped chard with diced onion, then use it as a filling in omelets or mixed into frittatas. Mix finely chopped chard into your favorite turkey stuffing recipe. Finely slice the leaves and stalks, then stir into chicken or white bean and pasta soups during the final few minutes of simmering.

People who are allergic to grass pollen should avoid eating Swiss chard because inhaling vapor from boiling Swiss chard causes rhinoconjunctivitis and asthma.

Boil Swiss chard for a healthier side dish.

Bring a pot of water to boil on the stove, and add several generous pinches of salt. Add the chopped stems from 3-4 leaves, and cook for 2-4 minutes until they're mostly tender. Place the leaves in the pot, and cover for 1-2 minutes. The leaves should be wilted.

Spinach have significantly more Vitamins A than chard. Spinach is an excellent source of Vitamin A, Vitamin E, Vitamin K, Vitamin C, Riboflavin, Vitamin B6, Potassium, Magnesium, Calcium, Iron. Spinach is a great source of Thiamin, Niacin, Zinc, Phosphorus.

Well as it turns out, chard is a superfood and one of the healthiest veggies on planet earth. 100 grams of chard will give you 3 times the amount of vitamin K you need per day.

Swiss chard is an excellent source of vitamin A and vitamin K and a good source of vitamin C and magnesium. Swiss chard also contains the antioxidants beta-carotene, lutein, and zeaxanthin. Vitamin A plays a significant role in normal formation and maintenance of many organs including the heart, lungs and kidneys.

Swiss chard is a type of leafy green packed full of nutrients like fibre, vitamin K and magnesium. It can be eaten raw or cooked. Try adding Swiss chard to your next soup or salad!

Is it better to eat raw or cooked Swiss chard? ›

You can eat these greens both raw or cooked. However, cooking chards improves not only the nutrient availability, but also the taste. Swiss chard is susceptible to foodborne pathogens, like other leafy greens, so be careful about washing this veggie thoroughly before preparing it.

If you love a kale salad, you will love this Swiss chard salad. When dressed with a light, lemony dressing and tossed with garlicky bread crumbs and parmesan, Swiss chard's leaves become soft and buttery. A pinch of crushed red pepper flakes offers a welcomed kick, too.