Red Chard

Red chard can be sautéed, braised or steamed. Similar to rainbow chard, red chard adds a visual kick to any dish with its bright red stems, and is a lovely way to ensure your dish contains a healthy portion of vitamins and minerals.

organic red chard
organic red chard
A tagged bunch of Josie's Organics Red Chard. A tagged bunch of Josie's Organics Red Chard.


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

In the store, look for red chard with crisp, vibrant leaves.

For maximum freshness, store red chard in moistened paper towels in a plastic bag with a few air holes to allow for air circulation. Chard is an extremely perishable leafy vegetable, and should be used as quickly as possible for maximum freshness and flavor.

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


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

Chard and Chipotle Orange Chicken Bake


  • 6 chicken thighs (or 1 roasting chicken cut into parts)
  • ½ cup orange marmalade
  • 2 Tablespoons olive oil
  • 1 Tablespoon apple cider vinegar
  • 6 cloves of garlic, finely chopped
  • 1¼ Tablespoons chipotle powder
  • ½ teaspoon salt
  • 2 bunches Josie's Organics red chard, washed, whole leaves with stems cut into 1½" strips
  • 1 small onion, finely chopped
  • 6 very thin slices of fresh orange

Serves 6

In a small mixing bowl, whisk together the marmalade, olive oil, vinegar, garlic, chipotle and salt.

Season both sides of the chicken with salt and fresh cracked pepper. Place in a large resealable plastic bag. Pour in the marinade and seal the bag. Shake well to coat the chicken. Let marinate in the refrigerator at least an hour or while at work.

Preheat oven to 400°.

Place the chard in the bottom of a large, deep baking dish. Scatter in the onion. Season with salt and pepper. Add the chicken on top of the chard. Place one orange slice on each piece of chicken. Evenly pour the remaining marinade over the entire dish. Place in the center of the oven and bake for 45-50 minutes. Turn the baking dish around halfway through to ensure even browning. The chicken is done when you insert a thermometer into the thick part of a thigh and it reads 165°. Remove from oven and let rest 5-10 minutes. Serve.

NOTE: The skin gives the chicken thighs and chard flavor. Feel free to discard before serving to reduce fat and save a few calories. Keep the orange slices and serve with each piece of chicken.

Total Fat
Saturated Fat