Chard belongs to the same family as beets and spinach. It is a tall leafy green vegetable with a thin stalk seen in a variety of colors such as white, red, orange or yellow. The leaves can be smooth or curly depending on the variety.
Swiss chard is great steamed, sautéed, or added to soups or stews. It may be used as a substitute for spinach in any recipe. Boiling chard is a great way to release the acids in the vegetable making it slightly sweeter.
Chard leaves contain 13 different antioxidants along with unique blood sugar stabilizing flavonoids; great for those with diabetes. It is an excellent source of vitamins A, C, E, K, B1 & B2 along with potassium, fiber, zinc and iron. Those individuals suffering from kidney or gallbladder problems may want to consult with their doctor before adding swiss chard to their diet. The oxalates naturally occurring in the plant can become concentrated in body fluids making it difficult for those with kidney or gallbladder problems but most physicians recommend eating in moderation. (WH Foods)
