Rainbow Swiss Chard is incredibly easy to incorporate into your meals and can elevate a variety of dishes. You can sauté it with garlic and olive oil for a quick, healthy side dish, toss it into soups and stews for an extra nutrient boost, or use the tender young leaves in fresh salads. The colorful stems are also edible and add a delightful crunch, so don’t toss them out! Whether you’re a seasoned cook or just starting out, Swiss Chard is a fantastic ingredient to experiment with. Give it a try, and you might just discover a new favorite green!

The stems take a few minutes longer to cook than the leaves, so we want to remove the stems and chop those separately from the leaves.

1. Remove the stems: Find where the leaf meets the stem and cut the stem off right there. While some may suggest carefully removing the stem from the leaf like you would with collard greens, I haven’t noticed any improvement in the dish by spending the extra time. The stems within the leaf are usually more tender than the ones the leaf grows from anyway. Chop the stems and set aside.
2. Chop the leaves: Pile up all your leaves and roll them up like a cinnamon roll. Grab a sharp knife and slice the leaves into sections. They shrink and wilt like spinach when cooked, making this size perfect for sautéing and serving. If you’re using the greens in soup, you might want to cut the rolls lengthwise before tossing them in.

Cooking and using Swiss chard is super easy and versatile! Here’s a quick guide to get you started.

First, give the leaves and stems a good rinse to remove any dirt. For a simple sauté, stack the leaves, roll them up like a cinnamon roll, and slice them into sections. Chop the stems separately because they take a bit longer to cook. Heat some olive oil in a pan, throw in some minced garlic, and add the stems. Cook them for a few minutes until they start to soften, then toss in the leaves. Sauté everything together until the leaves are wilted and tender. Season with salt, pepper, and a squeeze of lemon juice for a fresh, bright flavor.

You can also add Swiss chard to soups and stews for an extra nutrient boost. Just chop it up and stir it in towards the end of cooking. If you’re making a salad, use the tender young leaves raw—they add a great texture and vibrant color.

Don’t forget about the stems! They’re delicious and crunchy. You can sauté them with other veggies, add them to stir-fries, or even pickle them for a tangy snack.

Give Swiss chard a try in your next meal—it’s a fantastic way to add some greens to your diet!

Funny story: I started my Swiss chard super early from seed directly in my garden. For about six weeks, nothing came up, so I thought I had failed. I ended up buying some plants from a greenhouse in Jamesport and planted them in the same spot. Then, suddenly, everything sprouted! Now I have a HUGE section with an abundance of Swiss chard. It’s all super healthy and growing like crazy, so I’d say Swiss chard is definitely not hard to grow.