Swiss Chard (Pazı)

What Is Chard (Mangold)?

Chard, also known as mangold, is a leafy vegetable from the same family as sugar beet and red beet. It's grown for its large, shiny dark green leaves and fleshy stalks instead of a root; its stalks can be white, yellow, orange, or red depending on the variety.

Its leaves have a mild, earthy taste reminiscent of spinach; its stalks are crunchier and reminiscent of celery stalk. Since the leaf and stalk cook in different times, they're usually handled separately in most recipes.

Nutritional Values of Chard

As a low-calorie leafy vegetable, chard is rich in vitamin A and vitamin K; it provides about 19 kcal of energy per 100 grams and contains magnesium. Values are approximate.

How Should Chard Be Consumed?

With its low-calorie and vitamin-rich structure, chard is part of a balanced diet; it's used sautéed, in olive-oil dishes, in dolma, and in soup. Since it contains oxalate like spinach, those with a history of kidney stones should consume it in moderation and cooked.

This information is general; chard is a food, not a substitute for medical treatment.

How Is Chard Selected?

Good chard has vivid green and crisp leaves, and firm-shiny, colorful stalks. Yellowed, wilted, holey ones, or ones with softened stalks have lost their freshness. Young leaves are softer.

• Leaves should be vivid green and crisp
• Stalks should be firm-shiny
• Should not be yellowed-wilted

How Is Chard Stored?

Chard is stored in the vegetable drawer of the refrigerator for a few days, wrapped in a moist cloth or in a perforated bag. Washing is done right before cooking; storing it wet speeds up spoilage.

Using Chard in the Kitchen

Chard is used most often in olive-oil dishes, sautés, pastry fillings, dolma (with its leaves), and soup. The thick stalks are added first and the soft leaves later while cooking; it goes very well with garlic, onion, and olive oil. It can substitute for spinach in most recipes.

Do Chard's Stalk and Leaf Cook Separately?

Yes; the thick stalk takes longer to soften, while the thin leaf cooks quickly. That's why the chopped stalk is added first, and the leaf in the last few minutes; this way both come out just right.

Frequently Asked Questions

Are chard and spinach the same?

They're not the same; they're different plants but are used similarly in the kitchen. Chard's stalk is thicker-crunchier and its leaf larger-sturdier; both contain oxalate.

Is chard eaten raw?

Its young leaves can be eaten raw in small amounts in salads; however, due to its oxalate content, it's mostly preferred cooked.

Can chard be used for dolma?

Yes; its large and sturdy leaves can be used like grape leaves for making dolma. The leaves are lightly blanched and stuffed.