Rainbow Chard

Rainbow chard is a colorful way to brighten a dish with its gorgeous red, yellow and white stalks. It’s a perfect addition to soup, sautéed as a side, or added to pizza or salads. Plus, it’s packed with vitamins and minerals. Who knew something so beautiful could be so good for you?

A tagged bunch of Josie's Organics Rainbow Chard. A tagged bunch of Josie's Organics Rainbow Chard.

Tips

Rainbow chard can be eaten raw or cooked.  The stems can also be eaten–we suggest using them like you would celery. Rainbow chard will “bleed” red when cooked, tinging adjacent foods a lovely shade of pink.

In the store, look for rainbow chard with a good mix of the different colors with bright green leaves and fresh-cut stems.

For maximum freshness, store rainbow chard wrapped loosely in plastic, or a plastic bag with air holes, in the fridge. Chard is an extremely perishable leafy vegetable, and should be used as quickly as possible for maximum freshness and flavor.

Prior to consumption, rinse rainbow chard in cold water to remove dirt and dust. Pat dry to remove excess moisture.

Nutrition

Rainbow Chard is very low in saturated fat and cholesterol. It’s also a good source of thiamin, folate and zinc, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin E, vitamin K, riboflavin, vitamin B6, calcium, iron, magnesium and other minerals.

Rainbow Chard and Parmesan Tart

Ingredients

  • 1 puff pastry, thawed
  • 4 Tablespoons olive oil
  • 1 small shallot, finely chopped
  • 6-8 stalks and leaves of Josie’s Organics rainbow chard, washed and dried, stems evened up
  • 1 cup chicken broth
  • 2 Tablespoons grated parmesan
  • Kosher salt and fresh black pepper to taste

Serves 8

Preheat oven to 400°.

Unfold pastry dough onto a lightly oiled baking sheet.

Heat 3 Tablespoons of olive oil in a large 12-inch skillet on medium-high heat. Add shallots. Let soften, about 5 minutes.

Lay chard gently into skillet. Add chicken broth. Cover and cook for 5 minutes until stalks are tender with a fork. Remove from heat.

Brush pastry dough evenly with remaining tablespoon of olive oil. Carefully arrange chard lengthwise on pastry dough, alternating different colored stalks. Top with any remaining broth and shallots in the pan. Evenly dust with parmesan. Season with salt and pepper.

Bake for 25 minutes until golden and bubbly, turning the baking sheet once halfway through.

Let rest 5 minutes on a cutting board before cutting to serve.

Nutrition
Calories
198
Total Fat
15g
Saturated Fat
5g
Carbohydrates
14g
Sugar
2g
Protein
4g
Fiber
2g
Sodium
308mg