Chard (8 oz)

Often unappreciated, chard comes in rainbow colors: rubby red, yellow, and white. A great add to stir-fries or soups, it adds a new flavor breadth to your soups. Chard is a leafy green vegetable, often eaten raw or cooked. It's packed with nutrients, particularly vitamins K, A, and C, as well as magnesium and potassium. 

Nutrition:
Calories: A cup of boiled chard has about 35 calories. 
Protein: 3.3 grams. 
Carbohydrates: 7.2 grams, including 3.7 grams of fiber. 
Vitamins: Chard is an excellent source of vitamin K, a good source of vitamins A and C. 
Minerals: It's a good source of magnesium, manganese, copper, potassium, and iron. 

Cooking Chard:
Raw: Young, tender chard leaves can be added to salads. 
Cooked: Chard can be sauteed, braised, boiled, or added to soups and casseroles. 
Stems vs. Leaves: The stems of older chard require longer cooking time than the leaves. 
Tips for cooking:
Use in place of spinach:
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Chard can be used in place of spinach in recipes, but it may need a slightly longer cooking time. 

Don't add salt:
Raw chard contains a significant amount of sodium, so it's best to avoid adding salt during preparation.