Its calcium, iron, and vitamin C content are not the only reason I love Swiss Chard. When the sunlight hits it, the vibrant stalks light up like stained glass. Never fails to knock me out.
We treat it as a cut-and-come-again, harvesting individual stalks as they’re ready instead of cutting the whole plant at once.
Alone or combined with other leafy greens like Kale, Tatsoi, and Mizuna, it makes for a quick and easy side dish, cooked with onions, garlic, rosemary, and a dash of Bragg’s.