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Ingredients: Chard

A leafy green vegetable with colorful stems which may be green, white, pink, red, or yellow. Chard has a bitter and earthy flavor.

Native to Mediterranean Europe and the Middle East. 

Chard began to appear in American gardens in the 1830s, likely introduced by European immigrants.

Swiss chard isn’t actually from Switzerland. The name comes from W. D. J. Koch, who was based in Switzerland. 

New Oxford Book of Food Plants by John Vaughan et al. (2009) 

“Swiss Chard” by Tara Westenhiser (2020)

“Swiss Chard” by from Wisconsin Department of Public Instruction 

“Swiss Chard: Nutrition, Benefits and How to Cook It” by Jillian Kubala

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