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Red Swiss Chard


Did the ‘swiss’ throw you off? Red swiss chard-related to the beet-is not actually native to Switzerland. This vegetable is from the Mediterranean.


Appearance & Flavor

Chard leaves are broad and wrinkly with distinct red stalks that feed into red veins throughout the leaves. With the earthy taste of a beet and the saltiness of spinach, the stalks are edible and juicy, yet bitter. When selecting, chose bunches that are not split, brown, or dried out. Dark green leaves and brightly colored stems are the freshest.


Ways to Enjoy

Want to be the talk of your next brunch? This frittata will get the people talking! Eat it raw, cooked, sautéed, baked, stewed, and grilled. Toss it into salads, pastas, and soups, or even top your pizza with it.


Availability & Origin

You can get ahold of red swiss chard all year long. From May to October, states like California and Washington are the main producers. Between November and April, Arizona, Texas, the Carolinas, and Mexico are the top growers.



Uncooked chard should be stored dry for up to five days in the fridge in a plastic bag, after squeezing out the air. After cooking, keep it in an air-tight container for about four days. Want chard at your disposal? Freeze it and it should last almost a full year.