Healthy Food Database

Swiss Chard
Swiss chard is the American name for what the Australians call silverbeet and the English call spinach. It is quite different to English spinach which has smaller more delicate leaves. Swiss Chard/Silverbeet is related to the same family as beetroot - but unlike beetroot it has no bulb. It is thought to have been discovered by accident in Switzerland when a beet shrivelled in the cold ground, but the greens kept growing.

The leaves are dark green and glossy and the stalks can be a variety of colours from vibrant red, to white to multi coloured varieties with pink, orange and yellow stalks.
Category: Vegetable
In Season: all year
To Buy:
Buy fresh, glossy, moist-looking bunches that are not wilting, insect damaged, or withered-looking. Look for crisp, white stalks with little brown discolouration at the end.
To Store:
Remove the string and the ends of the stalks and store in a plastic bag (unwashed) in the crisper section of the refrigerator for up to 4 days.
Tips & Tricks:
The Europeans consider the stalks a delicacy but I think they taste quite unpleasant. I would suggest removing them completely - even the slightly thick veins. A serve of silverbeet is equal to about two cups raw or one cup cooked.
Cooking Tips:
Tear the green leaves along the veins to smaller, more manageable pieces. Add to plenty of salted, boiling water and boil for 2 minutes. Drain of all water and serve with a drizzle of olive oil and a little lemon juice.

Nutrition per Per serve:

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No information available
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Benefits the Following Health Conditions:*

Eye Problems
Premature Aging
Find recipes with Swiss Chard

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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