£1.99/Bunch
Rainbow chard kicks Swiss chard up a level in both looks and flavour. Those in the know are aware that “rainbow chard” isn’t an actual varietal of chard, but simply a mix of white-stemmed Swiss chard, red chard, and golden chard. When those three power players come together, they pack in a lot of flavours. As a result, rainbow chard has the intense mineral edge of Swiss chard, the earthy sweetness of red chard, and the wonderfully mild nutty flavour of golden chard.
Recent reviews
-
Costa Rican Bananas
by Jackie
Product description
How to Buy Rainbow Chard
Look for rainbow chard with a good mix of the different colours, all of which have bright green leaves and fresh-cut stems. Avoid bunches with yellowing or wilting leaves, or browned stalks.
Big, bright, and vibrant are your keywords when choosing rainbow chard to buy. Unlike some other produce, if rainbow chard looks good, it’s pretty darn likely to taste good.
How to Store Rainbow Chard
Store bunches of rainbow chard wrapped loosely in plastic in the fridge for a day or two. For longer or better storage, separate the leaves and stems/centre ribs. Store the stems/ribs loosely wrapped in plastic. Lay the leaves on layers of paper towels, roll them up, and pop them in a plastic bag. Leaves stored this way can last up to a week.
How to Cook Rainbow Chard
Always thoroughly rinse both the leaves and the stems of chard before cooking it—they both can hold more than their fair share of grit and dirt from the field, especially from recent rains, and nothing ruins a dish of lovely greens faster than a mouthful of grit.
Rainbow chard is great to sauté or stir-fry. For the evenest cooking, remove the coloured ribs/stems from the leaves, then chop the stems and start cooking them before you add the leaves.
Sweet, tangy, and creamy things help temper the mineral edge of all chard. A bit of balsamic vinegar, a squirt of lemon juice, or a bit of crème fraîche or goat cheese are all fabulous with chard.
No matter how you cook rainbow chard, remember that it has some red chard in it and will “bleed” red when cooked, tinging adjacent foods a lovely shade of pink.
What is Swiss chard?
Also known simply as ‘chard’, Swiss chard has large, fleshy, tender, deep-green leaves and thick, crisp stalks. Although they’re unrelated, chard is similar to spinach, but with a stronger, more assertive (or, as some think, bitter) flavour.
Different types of chard have different coloured stalks and ribs – some are white, some are golden-orange and some are red (called ruby or rhubarb chard), and there’s even rainbow chard. There’s very little difference in taste, but ruby chard can have a slightly stronger flavour.
How to prepare Swiss chard
The leaves and stalks should be cooked separately, or the stems cooked a few minutes longer than the leaves, as they are firmer. Wash then cut the stalks from the leaves and leave whole or chop, as required. On some older leaves, you may need to cut out the ribs too. Leaves can be left whole or chopped, as required.
How to cook Swiss chard
- Leaves: boil (1-2 mins); steam (3-4 mins).
- Stems: boil (3-4 mins); steam (4-5 mins); stir-fry (around 2 mins); roast (10 mins).
How to store Swiss chard
In the fridge for up to four days.
When is Swiss chard in season?
All year-round, but best from July to November.
Choose the best Swiss chard
Go for leaves that are bright green and fresh-looking, with no brown discolouration. Stems should be firm. Unlike many vegetables, larger Swiss chard leaves aren’t necessarily tougher than smaller ones.
Alternatives to Swiss chard
Try spinach.