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Rainbow Swiss chard should be eaten raw or just lightly cooked so as to preserve their brilliant color and delicate texture. Use the young raw leaves to add an earthy saltiness to green salad mixes. Gently sauté the entire stalk and compliment with garlic, smoked meats and white beans. Wilt the shredded leaves into pastas or atop pizzas and flatbreads. The stalks of larger plants are equally edible as the leaves, and may be used in dishes for added texture. Complimentary flavors include citrus, tomatoes, garlic, shallots, chickpeas, white beans, potatoes, aged and melting cheeses, cream, mushrooms, bacon, sausage, ham, chili flakes, golden raisins, pine nuts, fennel and herbs such as basil, tarragon and chervil.