"A delicious alternative to spinach" by Food Forum

Swiss chard doesn’t usually win popularity contests in the produce world.

But this member of the beet family is a great and healthful way to add
some variety to your greens repertoire, especially if you tend to grab the
same bags of baby spinach week after week.

Swiss chard, also simply called chard, comes in a number of varieties and
is easily identified by its large, firm leaves (dinner plate size) and its
delicious celery-like stalks. It is available year-round but is at its
peak late summer and early fall.

Here is an interesting take on the vegetable courtesy of The Associated Press.

Common varieties include white, which has bright, silvery stalks; ruby,
which has deep red stalks and veins; and a multi-colored chard — often
labeled “Bright Lights” — that has red, pink, purple, orange and white
stalks.

White chard is the most common and usually has a slightly milder flavor.
All varieties have dark green leaves that are loaded with calcium, folic
acid and vitamins A, C and E.

When purchasing Swiss chard, buy bunches with crisp, shiny leaves and
tender stalks. Avoid chard that is yellowed, wilted or ratty looking with
a lot of torn leaves.

Chard is relatively perishable compared with other leafy greens. Store it
loosely wrapped in a plastic bag in the coldest part of the refrigerator
for no more than three or four days.

Just before cooking chard, wash the leaves and stalks in a large bowl or
sink full of cold water.

Swiss chard can be sauteed, steamed or braised with a bit of liquid. The
stalks take longer to cook than the leaves, so it’s best to separate them.

For a simple take on this super-versatile green, you can drizzle sautéed
or steamed chard with extra-virgin olive oil and some balsamic vinegar or
freshly squeezed lemon juice.

Additionally, the large leaves can be blanched and used as a great wrap
for various fillings, such as grains and roasted vegetables. They even can
be used as wrappers to steam fish in.

Chopped up Swiss chard leaves and stalks can be added to soups and pasta
dishes or used as the vegetable filling in lasagna.
Swiss chard with caramelized onions and pine nuts is a gorgeous side that
gets its inspiration from the Catalonia regions of Spain. It goes well
with grilled meat, fish or poultry. Or for a special treat, try slices of
grilled polenta.

Swiss Chard with Caramelized Onions and Pine Nuts

2 tablespoons pine nuts
1 tablespoon extra-virgin olive oil
1 large sweet onion, coarsely chopped
1 bunch Swiss chard (about 1 pound), washed, leaves and stalks separated
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1/4 teaspoon salt
Ground black pepper, to taste

In a large deep skillet or Dutch oven, toast the pine nuts over low heat,
stirring frequently, until golden brown, about 3 minutes. Transfer to a
plate and set aside to cool.

In the same pan, heat the oil over medium-low heat. Add the onions and
cook, stirring occasionally, until golden brown and very soft, 9 to 12
minutes.

Meanwhile cut the chard stalks into sticks 1/4 inch wide and 2 inches
long. Tear the leaves into 2-inch pieces.

Add the stalks and golden raisins to the caramelized onions and cook,
stirring occasionally, until the stalk are tender, 10 to 15 minutes.

Add the leaves and vinegar. Continue cooking until the leaves are very
wilted and tender, about 5 minutes longer. Season with salt and pepper.
Transfer to a serving dish and top with the reserved pine nuts.

Makes 4 servings.

Nutrition information per serving: 117 calories; 59 calories from fat; 7
grams fat (1 grams saturated; 0 grams trans fats); 0 milligrams
cholesterol; 13 grams carbohydrate; 3 grams protein; 3 grams fiber; 578
milligrams sodium.