Green Chard

Green chard is an amazing leafy vegetable with a sweet, mellow flavor. It can be used a lot like spinach in salads or pesto, sautéed with pasta or as a topper for scrambled eggs. We like using the whole vegetable! Chop the stalks and use like celery in soups, stews and stir frys.

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


Green chard can be eaten raw or cooked. The stems can also be eaten–we suggest using them like you would celery.

In the store, look for green chard with crisp, crinkly green leaves. The smaller the leaves, the sweeter their taste.

For maximum freshness, store green 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 green chard in cold water to remove dust and dirt. Pat dry to remove excess moisture.


Green chard is a rich source of minerals like copper, calcium, sodium, potassium, iron, manganese and phosphorus.

Chard Pesto and Chicken Chickpea Soup


For the pesto

  • 6 leaves of Josie’s Organics green chard, washed and dried (reserve stems for soup)
  • 5 cloves garlic, peeled
  • ½ cup fresh parmesan, grated
  • 1 teaspoon fresh lemon juice
  • 2 Tablespoons olive oil
  • ¼ teaspoon sea salt

For the soup

  • ½ store-bought rotisserie chicken, skin removed, white and dark meat shredded with a fork (about 3 cups)
  • 3 Tablespoons olive oil
  • 1 medium sweet onion, chopped
  • 6 Josie’s Organics chard stems, plus remaining stems from pesto preparation, chopped (about 1 cup)
  • 1 15 oz. can chickpeas, drained and rinsed
  • 3 medium carrots, thinly sliced
  • 6 cups low sodium chicken stock
  • 1½ teaspoons sea salt
  • Fresh black pepper to taste
  • Remaining Josie’s Organics chard leaves, sliced ¼-inch thick

Serves 6

For the pesto

Place chard leaves, garlic and parmesan in a food processor, using the steel blade. Pulse together until a paste is formed. Add lemon juice. With processor on low, slowly stream in olive oil. Scrape the sides with a rubber spatula. Pulse again until oil is fully incorporated and pesto is creamy. Season with salt.

For the soup

Heat olive oil in a Dutch oven or stockpot on medium-high heat. Add onion and chard stems and cook until soft and translucent, 5-7 minutes. Add chickpeas and stir in ⅓ cup pesto. Cook 3-4 minutes to release flavor of the pesto. Fold in carrots and chicken, and pour in chicken stock. Add salt and pepper. Cover. Bring to a boil. Turn down the heat to medium and simmer 20-25 minutes. Stir in chard leaves and remove from heat. Let sit 5-7 minutes until chard is wilted yet still bright green. Serve. Garnish with grated parmesan.

Total Fat
Saturated Fat