handful of fresh chard mix
Exceptionally rich in vitamins K, A, and C, as well as potassium and magnesium; high in beneficial polyphenol antioxidants. Low in calories with significant mineral content, particularly iron and copper.
About
Chard (Beta vulgaris subsp. cicla), also known as silverbeet or mangold beet, is a leafy green vegetable belonging to the amaranth family. Unlike its relative the beet, chard is cultivated primarily for its edible leaves and tender petioles (stems) rather than the root. The plant features large, crinkled or smooth leaves that range from deep green to red, purple, or golden yellow, with distinctly colored stems and veins that vary by cultivar. A "chard mix" typically combines multiple varieties—such as Ruby Red, Bright Lights, and Fordhook Giant—offering variation in color, texture, and mild flavor. The taste is earthy and slightly bitter with mineral undertones, less sweet than spinach but more delicate than kale.
Culinary Uses
Chard is a versatile leafy green used extensively in Mediterranean, Middle Eastern, and contemporary vegetable-forward cuisines. The tender leaves can be eaten raw in salads, though cooking mellows their bitterness and brings out their mineral quality. The stems, which hold their texture better than leaves during cooking, are often separated and sautéed or added to soups and braises. Common applications include wilting into pasta dishes, incorporating into gratins, braising as a side dish, or blending into soups and stews. Chard pairs well with garlic, olive oil, lemon, and strong spices like cumin and coriander. It is particularly valued in Italian (minestrone, pasta e fagioli) and North African cuisines.