Flavor: Slightly bitter, this mild green in incredibly versatile.
Benefits: Minerals are more readily absorbed from chard than spinach. It also high in Vitamin A, E, and C, and minerals such as iron and Calcium.
Storage: Wrap chard in a damp towel or place in a plastic bag and store in hydrator drawer of refrigerator. Will store for two to four days. Our friend Kristy from White Barn Farm told us of a technique they use in Italy, which involves steaming chard, rolling it into balls and freezing it on a cookie sheet. Once frozen they place into Ziplocs and add into tomatoes sauce or pasta, polenta, and rice recipes as needed.
Cooking and preparation: Eat raw in green salads, or saute in garlic butter or with onion. I like it steamed with lemon squeezed on it or added into any pasta dish for extra nutrients. Cooked chard holds up better than spinach and can be used as a substitute for anything calling for spinach.
Polenta with Chard and Feta
Time: 15 mins
1 bunch of First Light Farm Bright Lights Chard 3 TBS Olive Oil 3 Cloves of Garlic 2 Cups of Polenta(I like to cheat and use the precooked stuff that comes in a tube, because when I get home from the farm I definitely don't have 45 mins to stir polenta) 1/4-1/2 Cup of feta(my favorite: Valley View Farm Feta)
Mince Garlic and saute with olive oil in a medium saucepan until fragrant. Slice washed chard cross-wise into 1 inch thick slices and throw into pan. When chard is about half its original size put polenta into pan and mash any way that's easy until it softens and breaks apart. Stir polenta and chard until creamy and warm. Remove from stovetop and top with Feta. Salt and Pepper to taste.