SFist in the Kitchen: Chard

We were sick of chard after just a few shipments.

This early in the season, we can once again admit that the earthy flavor of chard complements other deep flavors on a plate. The pigmented stems also contribute an interesting visual element to a dish, though as with other members of the beet family, that color tends to bleed into every other ingredient in the pan, like a brand-new red shirt you put in the laundry with your whites. And chard is healthy in a big way: The ruffled leaves are packed with nutrients that help ward off winter ailments.