can you eat the red part of swiss chard

We normally think of the leaves as the edible part of this plant, but ruby chard’s deep red stems cook up as a tender, delicious little vegetable all on their own. This recipe celebrates it all! You remove the stems from the leaves and cook everything separately (enabling the stems to retain their glorious color), then recombine all the components, for a visually stunning side dish.

Chard can carry a lot of silt—and then retain a lot of water on its craggy leaves—so wash and dry it thoroughly before you begin.

Chard stems take a little longer to cook than the leaves, but the whole plant is edible and delicious. It’s a little bit sweet in the stems (which have a slight celery-like flavor) and pleasantly bitter in the leaves.

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Ruby Chard Decorated with Itself

• 1 pound ruby chard, washed in several changes of water and thoroughly dried
• 2 tablespoons extra-virgin olive oil
• 1 cup minced red onion
• 1/3 cup balsamic vinegar
• Salt to taste
• Freshly ground black pepper
• ½ cup lightly toasted pine nuts (optional)

• Use a very sharp knife to remove the stems from the chard leaves. Coarsely chop the leaves and set them aside. Trim and discard the very tips of the stems (as well as any dinged up edges), and mince the rest.
• Place a medium-sized skillet over medium heat. After about a minute, add about 2 teaspoons of the olive oil, and swirl to coat the pan. Toss in the chard stems and the onion, turn the heat up to medium-high, and stir-fry for about 5 minutes. Sprinkle lightly with salt, if desired, then transfer the mixture to a medium-sized bowl, and set aside.
• Without cleaning it, return the pan to the stove over medium heat. Pour in the vinegar, and bring to a boil. Turn the heat to very low, and simmer for 10 minutes. Pour this slightly reduced vinegar over the stem–onion mixture in the bowl.
• Return the still-uncleaned pan to the stove over medium heat, wait another minute, then add the remaining olive oil and swirl to coat the pan. Turn up the heat to medium-high, and toss in the chard leaves. Cook quickly, turning with tongs as you go, until the leaves are wilted. This will only take a couple of minutes. You can salt the leaves lightly while they cook if you wish.
• When the leaves are done to your liking, transfer them to a serving plate or bowl, and taste to adjust salt. Add black pepper to taste, then spoon the stem mixture over the top, being sure to include all the juices. Serve hot, warm, or at room temperature, topped with pine nuts, if desired.

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Surprising Health Benefits Of Swiss Chard | How To Eat Swiss Chard

FAQ

Which part of Swiss chard is edible?

When should you not eat Swiss chard?

Is red Swiss chard good for you?

Can you eat the stems of Swiss chard raw?

Can you eat Swiss chard leaves?

Kim F. ANSWER: Swiss chard has leaves that are more tender and delicate than most large, leafy greens—and the same goes for the stems. So while many people prefer not to eat the stems of greens like collards, simply removing and discarding them before they cook the greens, you can definitely enjoy eating the stems of Swiss chard leaves.

What does Swiss chard look like?

Swiss Chard is a leafy vegetable that is related to beets. In fact it looks a lot like beet greens with bright red ribs and flat glossy green leaves. It has crunchy stems that are commonly red, though can also be white or yellow. The leaves range in color from dark green to reddish green.

Is Swiss chard a good green?

Swiss chard is a mild green that works well in a variety of dishes, including salads, pastas, and side dishes. Swiss chard is available at most supermarkets and can be found in the produce section, often alongside other leafy greens like cabbage, kale, and spinach. Look for bunches that have brightly colored stalks and smooth leaves.

How do you know if Swiss chard is good?

Look for Swiss chard with firm, deep green leaves. Smaller leaves will be tenderer and have a milder flavor. Store chard in the refrigerator to keep fresh. Swiss chard can be enjoyed raw in salads or on sandwiches or wraps, braised, boiled, sautéed or added to soups and casseroles.