Swiss Chard

Swiss chard is a leafy vegetable in the beet family, grown for its broad green leaves and thick stems, which may be white, red, yellow or mixed. Both leaves and stems are edible. The stems are firmer and usually require more cooking time than the leaves. In French, Swiss chard is commonly called blette or bette.

Types of Swiss chard

Common market types include white-stemmed chard and colourful varieties with red, yellow or mixed stems. The leaf and stem colours may vary, but the basic preparation is similar. Young leaves are more tender and can be used raw, while mature leaves and thick stems are usually cooked.

How to prepare Swiss chard

1. Wash the leaves thoroughly to remove soil and grit.
2. Separate thick stems from the leaves when they require different cooking times.
3. Trim damaged ends and slice the stems evenly.
4. Cook the stems first by sautéing, steaming or braising.
5. Add the leaves near the end so they wilt without becoming overcooked.

Culinary uses

• Sautéed: Cook stems with garlic or shallot, then add leaves and finish with lemon and olive oil.
• Braised: Simmer the stems and leaves with stock, aromatics or tomato for a tender vegetable side.
• Soups and stews: Add chopped chard to vegetable soups, bean dishes and Mediterranean-style preparations.
• Pastry and fillings: Use cooked, well-drained chard in savoury tarts, pies, gratins and stuffed pasta.
• Raw salads: Use young tender leaves, finely sliced and dressed appropriately.

Flavour and texture

Swiss chard has a mild, earthy and slightly mineral flavour. The leaves become tender when cooked, while the stems retain more bite unless given additional cooking time. Acidity from lemon or vinegar can balance the vegetable’s earthy notes.

Swiss chard versus spinach and beet greens

Swiss chard is related to beet greens and shares a similar earthy character, but it has more substantial stems. Spinach leaves are generally more delicate and cook more quickly. The stems of mature Swiss chard are often prepared separately rather than discarded.

Example: Sauté Swiss chard stems with garlic, then add the leaves and finish with lemon and olive oil as a side dish for grilled fish or roasted meat.

Chef’s tip: Do not cook the leaves and thick stems for the same length of time. Separate them and add the leaves later to preserve colour and texture.

Key distinction: Swiss chard is a leafy beet-family vegetable with edible leaves and stems. The stems are firmer and need more cooking than the leaves.