Eat the Rainbow with Chard

Chard comes in a variety of colors and is delicious both raw and cooked.

Chard is a member of the beet family. However, unlike most beets, this vegetable is sought after for its large, crinkly green leaves — which have a hearty, yet mild spinach flavor — rather than its roots. While the Swiss chard stalk is white, other chard varieties have stalks that come in fun colors, including yellow, purple or red. All chard varieties are rich in vitamins A, C and K. Young chard leaves can be eaten raw in salads, but when chard matures, it tastes best steamed, boiled, roasted, sautéed or in a stew – such as this hardy chard and white bean soup. Try these recipes to learn new ways to add chard to your menu.

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