Swiss Chard & Kale Potato Frittata Recipe (2024)

FAQs

Do kale and Swiss chard taste the same? ›

While it is not as bitter as kale, the bitterness in chard also diminishes as the leaves are cooked, giving them a milder and sweeter flavor and tender texture. The exception lies in the ruby and rhubarb varieties, which carry a slightly stronger flavor than others. On the other hand, the stalk has a different profile.

Swiss chard can be used instead of spinach or kale in most recipes. Like kale and spinach, chard is full of valuable nutrients, including vitamins A and C, as well as potassium or fiber.

All chard is Swiss chard; it's just stalk colors and names that vary! The stalks and leaf veins of Swiss chard vary in color from yellow to pink and deep red to white. Chard with red stalks is called Rhubarb, Red, or Ruby Chard. Chard with multicolored stalks grouped together is known as Rainbow Chard.

Chard can be steamed or sauteed, and it's great in soups, stews, casseroles, frittatas and quiches. Young leaves can be eaten raw in salads.

Kidney stones: Swiss chard contains antinutritive oxalates, which may increase urinary oxalate excretion and increase the risk of calcium oxalate stones. Blood clotting: If you are on blood thinners, you may want to avoid Swiss chard due to its high vitamin K content, which plays a role in blood clotting.

While both vegetables are rich in vitamins and minerals, they differ in their concentrations of certain nutrients. For example, kale is a better source of vitamin K, vitamin C, and calcium, while chard is higher in vitamin A and iron.

Like other leafy greens, Swiss chard is high in oxalates, which play a role in the formation of calcium oxalate kidney stones — but you can still enjoy nutrient-dense foods high in oxalates. To help prevent kidney stones, try to stay hydrated, limit sodium intake, and get enough calcium ( 32 , 33 ).

This post provides a step-by-step tutorial on how to cut Swiss chard — both the leaves and stems. Yes, you can eat chard stems. I also included lots of delicious recipe ideas.

Swiss chard can be enjoyed raw in salads or on sandwiches or wraps, braised, boiled, sautéed or added to soups and casseroles. Here are some tips to incorporate more Swiss chard (leaves and stems) into the daily routine: Add a handful of fresh Swiss chard leaves to an omelet or scrambled eggs.

You can eat these greens both raw or cooked. However, cooking chards improves not only the nutrient availability, but also the taste. Swiss chard is susceptible to foodborne pathogens, like other leafy greens, so be careful about washing this veggie thoroughly before preparing it.

Why is Swiss chard a super food? ›

Swiss chard is an excellent source of vitamin A and vitamin K and a good source of vitamin C and magnesium. Swiss chard also contains the antioxidants beta-carotene, lutein, and zeaxanthin. Vitamin A plays a significant role in normal formation and maintenance of many organs including the heart, lungs and kidneys.

Chard (also known as Swiss chard, silverbeet, perpetual spinach, or mangold) is a vegetable. It is in the same family as spinach, Amaranthaceae.

Broccoli, cauliflower, brussels sprouts and cabbage are among the most challenging to digest due to their complex fibers, which tend to ferment in the gut, causing gas and bloating. Alternative nutrient-rich foods that are easier on the gut include dark leafy greens like kale, spinach and Swiss chard.

You can use either Tuscan kale, dinosaur kale, or black kale as a great substitute for Swiss chard. Look for kale at your local grocery store. To substitute one cup of chopped Swiss chard, use one cup of chopped kale.

If you're making a recipe that calls for swiss chard, but you don't have it on-hand, any of these leafy greens would make excellent swiss chard substitutes. Kale, spinach, beet greens, mustard greens, bok choy, Napa cabbage and collard greens can all be a rainbow chard or a swiss chard substitute in a recipe.

Beet Greens: Beet greens are the closest substitute because they are closely related to Swiss chard. In fact, beet greens could be mistaken for red chard easily. Often discarded and overlooked, these are the best alternative with a strikingly similar taste and texture to Swiss chard.

Consumption. Swiss chard is a favorite leafy green of consumers because of its red, white, orange, pink, and purple colors, its nutritional benefits, and its versatility. Chard has a mild, sweet earthy taste with some bitterness and is often found bunched at farmer's markets or on store shelves.