Chard is the oldest member of the beet family.
Red Chard's appearance has stayed pretty much the same for more than two thousand years.
The leaves are shiny and tender, their flavor slightly bitter and slightly salty.
Sauté or braise gently with a variety of fresh vegetables.
Baby Chard's bitter flavor fades with cooking.
Use as attractive edible garnish for main entrées and special dishes.
Thinly sliced stems and leaves liven up soups and stews; add during the final moments of cooking.
Briefly sauté in olive oil; add pine nuts for a crunchy bite.
Low in calories, an excellent source of vitamin A, potassium, and iron, it is a good source of
vitamin C, calcium, and fiber.