Rainbow Chard

Care & Storage

For Eating Fresh: For short-term storage (1-2 days) snip the ends of the stalks and place them in cup of clean water. Refresh the water as needed. For longer-term storage, put the chard in a perforated plastic bag in your fridge for up to a week.

To Freeze: Wash and then blanch for 3 minutes in boiling water. Cool immediately.


June - November


Moroccan Spiced Swiss Chard and Chickpeas
Adapted from Vegetarian Cooking for Everyone by Deborah Madison

1 large bunch chard
3 cups cooked (or canned) chickpeas
6 garlic cloves, coarsely chopped
2 tsp paprika
2 tsp whole black peppercorns
1½ tsp ground cumin
½ tsp turmeric
3 tbsp olive oil
¼ cup chopped cilantro
2 tbsp chopped parsley
1 onion, chopped
1 bell pepper, diced into ½ inch squares
¼ tsp dried thyme
1 small dried red chili
4 tomatoes, diced

Steam the chard until wilted, then chop coarsely and set aside. Pound the garlic in a mortar with ½ tsp salt until smooth or mince it with a knife. Add the dried spices, 1 tsp oil, 2 tbsp cilantro, and the parsley. Pound until a rough paste is formed. Heat the remaining oil in a large skillet over medium-high heat. Add the onion, pepper, thyme, and dried chili. Cook for 7 minutes, then stir in the garlic paste, chickpeas, and ½ cup water. When the onion is soft, add the tomatoes, greens, ½ tsp salt, and another ½ cup water. Reduce the heat to low and simmer for 5 minutes. Stir in the remaining cilantro and serve.