We’ve already talked about how the market boasts every color of the rainbow, but one leafy veggie plays host to many beautiful colors all by itself.
Chard, more commonly called Swiss chard, sits in big bunches at the Maciel Family Farm tables at the weekly event. Normally, chard looks like a large green leaf with white ribs, but recent weeks have brought out the colorful side of the oddly named vegetable, earning it the name of rainbow chard.
Tartine chef Billy Gilchriest told me that chard is related to the beet family, though it looks more like a type of cabbage or spinach. He said it’s fine to eat it raw if it’s not too “vein-y,” but he prefers it another way.
“I like to put it in the oven and get it really crispy,” Gilchriest said.
But the good-for-you green can be bitter unless handled properly. Laura Maciel of Maciel Family Farms has easy solutions:
The lighter colors in the rainbow variety are milder. If you are looking to try Swiss chard raw, she said to “soak it in some vinegar for 30 minutes before using it in a salad.” The best way to enjoy rainbow chard's refined flavor without the bitterness is to simply saut?© it, like spinach. Heat oil over medium heat and throw in a couple of smashed garlic cloves, then dump in some chopped chard. Careful though: It cooks extremely fast. “If you overcook it, it turns bitter,” Maciel said. “As soon as it collapses, take it off the heat.” If you’re a chard-cooking novice, Maciel has a fool-proof way to “cook” the colorful vegetable. Toss raw, chopped chard into a bowl of hot pasta. The veggie will wilt to perfection without turning bitter and inedible.
This unusual veggie is not only beautiful (and deliciously versatile), but it’s chock full of essential vitamins. It’s got high amounts of vitamin A, which is great for skin and fighting off wrinkles. It also is high in vitamins C and K.
The rainbow has never tasted better – or been better for you.
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