Swiss chard (also known simply as chard) is a shaggy immature vegetable which is associated to beets as good as spinach. It is rich in vitamins A, C as good as generally K, as good as it is also a great source of magnesium, iron as good as potassium. Chard can be steamed or sauteed, as good as its great in soups, stews, casseroles, frittatas as good as quiches. Young leaves can be eaten tender in salads.Chard always has immature leaves, yet a stalks can be a variety of colors. Rainbow chard is an collection of different varieties, with stalks of red, pink, orange, yellow as good as white. The colors will fade rather in a in progress process, yet boy are they pretty to demeanour at when uncooked! Chard stems take a small longer to prepare than a leaves, yet a whole plant is edible as good as delicious. Its a small bit sweet in a stems (which have a slight celery-like flavor) as good as agreeably bitter in a leaves. Some people prefer to remove a stems from a leaves as good as prepare them separately. If a stems are thin as good as tender, this step can be skipped.Chard appears often in Mediterranean cooking, as good as American, yet it is used (sometimes called by different names) in cuisines trimming from Egyptian to Turkish. Its not Swiss there is no clear reason because it got attached to which country.When selecting chard, demeanour for stems which are organisation as good as brightly colored as good as leaves which are glossy as good as smooth but any brown or yellow spots. Store chard wrapped in slightly slightly wet paper towels as good as tucked in to an open plastic bag; it will last for up to three days.White Bean Chard Soup from Food Network MagazineSwiss Chard FrittataSwiss Chard Pesto with Almonds as good as PecorinoSauteed Swiss ChardSeared Steak with Chard Salad from Food Network MagazineDo you similar to to prepare with Swiss chard? Tell us in a comments!Photo pleasantness iStock