Chard comes locally sustainably grown and harvested from King Family Farm in Bradenton, FL. It is a leafy green that is closely related to beets. Chard is packed full of vitamins and minerals like Vitamin K, A and C as well as magnesium, maganese, potassium and iron. Chard is known to help support the liver. The magnesium it supplies works to balance calcium in the body. It has been noted as one of the most nutritious vegetables ranked second only to spinach.
It is best not to rinse chard prior to storing. The added water may speed up spoilage. Chard does well in your refrigerator when it has been packaged tightly (excess air removed) in a plastic storage bag.
Chard is best cooked, either steamed or sauteed. Try this chard tart for breakfast or brunch.
1 pie crust
2 Tbsp. olive oil
1 red onion (or white), finely diced
1 pound chard leaves, coarsely chopped
2 cloves garlic, chopped
2 Tbsp. chopped fresh basil (or 1 1/2 tsp. dried)
1/4 tsp. salt
1/8 tsp. ground black pepper
3 large eggs, slightly beaten
1/3 cup yogurt
1 cup grated Parmesan cheese
Preheat the oven to 425. Prepare (or buy) a single pie crust and poke holes with a fork. Heat oven to 425F and bake for 10 minutes. Remove from oven and set aside. Reduce oven to 375F.
Meanwhile… add olive oil to a large skillet and add onion, cooking until the onions are soft, 8-10 minutes. Coarsely chop chard leaves (can sub kale, beet greens, cabbage, leeks, any GREENS) and garlic and add to the skillet, cooking until tender, about 8-10 minutes. Season with chopped fresh basil, salt, ground black pepper. A pinch of ground red pepper is optional.
In a bowl combine eggs, yogurt, and grated Parmesan cheese (also good with goat, gorgonzola, blue, etc) add the chard mixture. Scrape the mixture into the prepared tart shell, spreading evenly. Reduce oven to 375 and bake until filling is golden and firm: 25-35 mins.
All of this great information has been sourced from: