Chard is a member of the same species as beets. Swiss Chard didn’t originate from Switzerland but the name did. It was named by a Swiss botanist named Koch. The ancient Greeks and Romans, honored chard for its medicinal properties.
Look for chard with unblemished stalks and shiny, crisp-looking leaves.
Place unwashed chard in a plastic bag in the refrigerator. It will keep fresh for several days or up to a week.
Wash the chard well in cold water to remove any sand or soil that may be hidden in the leaves. Trim off the bottom most portion of the stalk if it feels tough.
Chard is rich in folate, vitamins A, K, C, magnesium, potassium, iron and fiber. As with anything, it’s best to consume chard in moderation as it contains high levels of oxalates which are naturally-occuring substances that can exacerbate kidney and gallbladder problems. One way to minimize the oxalate content is to quick boil the chard, this will remove much of the oxalate and in the process will bring out more of the chard’s natural sweetness.