Rainbow Swiss Chard

I wasn’t really needing anything at the farmers market last night, but I spotted some rainbow chard so I had to stop. I’ve got it a few times this summer and it has just been so delicious every time. This bunch was no different. I simply sauteed it with a little olive oil, lots of chopped garlic, and a little sea salt then topped it off with a squeeze of fresh lemon – DELICIOUS. Granted I love vegetables, but this was especially tasty and of course, super healthy (see old post for specifics). Next week, I definitely need to buy two bunches at the very least!


Spinach & Beet’s Cousin – Swiss Chard

Nutrition Information for Swiss chard (1 cup cooked):

  • Fiber: 3.7 grams
  • Magnesium: 150 mg
  • Vitamin C: 31.5 mg
  • Vitamin E: 3.31 mg
  • Vitamin K: 572.8 mcg

In addition, Swiss chard contains beta-carotene, lutein and zeaxanthin, which help maintain eye health and reduce the risk of cataracts. Chard also contains B6 and potassium, which may reduce the risk of heat disease and high blood pressure.

You can find three types of chard in stores and farmers’ markets: Rainbow (colorful stalks), Fordhook Giant (crinkly leaves and thick, white stalks), and Ruby Red/Rhubarb (thin, red stalks and slightly stronger taste).

Both the leaves and stalks of chard are edible. Personally, I love swiss chard sauteed with a little olive oil and garlic with a dash of sea salt and fresh ground black pepper. It’s so delicious (and healthy)!