NYC Seasonal Spotlight: Rainbow Chard
Much of what we read about chard pertains to winter. So many recipes show up in February or even earlier, on Thanksgiving menus. Chard is a relative of the beet (but nutrients are concentrated in the leaves rather than the root, which is inedible) and beets seem winter-ish.
But in our CSA pick-up yesterday, we got a beautiful bunch of rainbow chard with electric pink, yellow, and orange stems. How summery does that look? Read on for some recipes…
Chard and swiss chard are interchangeable names for this vegetable; the rainbow comes in when the stalks are grown to be red or other colors. It has a slightly bitter taste, which it’s best to cook it rather than eat it raw (although if the leaves are young and tender, you may enjoy it in a salad).
One tip we learned when gathering these recipes is that if you are sautéeing chard, separate the stalks from the leaves and begin cooking the stalks first. They take longer.
Chard recipes from the Kitchn archives:
Chard around the web:
(Images: Elizabeth Passarella)