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FAQs about chard
Whether you eat chard raw or cooked, this nutritious vegetable is easy to prepare. Make sure you rinse the chard thoroughly before eating, as the leaves can trap dirt. Young leaves work well raw in dishes, such as salads. Because more mature leaves tend to be tougher, they're best when cooked.
Sauteing chard is one of the most common ways to cook the green, but you can use various other methods, such as steaming, roasting, or grilling. You'll want to remove stems and ribs from the leaves as they can be fibrous and tough. Some cooks use chard stems separately — you can cook chard stems as you would asparagus. When you're removing the leaves from the stems, simply fold each leaf in half and then cut along its stem.
In terms of cooking possibilities and taste, chard is comparable to spinach. However, chard is usually grouped with specialty greens like kale in supermarkets.
Chard and kale have leaves with similar textures. Both chard and kale are best served with the leaves taken off the stems. However, you can cook chard stems, so they become tender, while kale stems don't tenderize and are usually discarded.
The biggest difference between chard and kale is the taste. Kale has an earthy, strong, and somewhat bitter flavor that not everyone enjoys. Chard, on the other hand, is much milder. That makes chard a go-to vegetable that's easy to add to your diet when you're trying to eat healthier.