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Red Swiss chard has broad, wavy and wrinkled bronzed green leaves with contrasting crimson red leaf stalks. The ruby red stalks extend into red veins throughout the plant's leaves. Red Swiss chard's flavor profile shares the earthiness of a beet green with the salinity of spinach. The red stalks are fibrous, often bitter and succulent, as they carry the bulk of the plant's water content. Both the leaves and the stalk are edible
Chard is used as a salad green and a leaf vegetable, making it a versatile ingredient in the kitchen. It can be used both raw and cooked; cooking will give the leaves a milder flavor.
Chard Red is a perfect match for salads, casseroles, soups and can successfully replace cabbage leaves in cabbage rolls.It is also an ideal stuffing ingredient for dumplings, pancakes or croquettes.
This vegetable contains large amounts of easily digestible protein, iron, calcium and vitamins. Rainbow chard contains high levels of vitamins C, K, E, beta-carotene and the minerals manganese and zinc.