Chard s a leafy green vegetable often used in Mediterranean cooking. The leaf stalks are large and are often prepared separately from the leaf blade. The leaf blades are varied in colour, hence Rainbow. Chard can be more red than green and has highly nutritious leaves making it a popular addition to healthful diets. Mature chard leaves and stalks are typically steamed or sauteed; the bitterness fades with cooking, leaving a refined flavour which is more delicate than that of cooked spinach. Chard can be cooked with taro root and coriander in a light broth.
Perfect for ... cooking or salads.
Place chard in a plastic storage bag and wrap the bag tightly around the chard, squeezing out as much of the air from the bag as possible. Place in refrigerator
Good for obesity, diabetes, heart disease, complexion, increased energy, not adding weight. Contains; Sodium (mg) 210, Potassium (mg) 380, Calcium (mg) 51, Magnesium (mg) 81, Phosphorus (mg) 46, Iron (mg) 2, Carotene (µg) 4625, Retinol Equivalent (µg) 766, Folate (µg) 165, Vitamin C (mg) 30