Overview
Chard is a leafy green vegetable belonging to the Chenopodiaceae family.
Distinguished by its large, deep green leaves, it is a variety of beetroot.
Known for its subtly sweet flavour and a wealth of nutritional benefits, chard is a firm favourite in kitchens.
Rich in minerals and vitamins—particularly vitamin C and K—chard is excellent for supporting bone health, helping to ward off osteoporosis and strengthening both bones and teeth.
Additionally, it is known to boost cognitive function.
In Sicily, it is commonly referred to as giri.
Seasonality
The prime harvesting months are typically November and December.
Varieties
There are two main types, distinguished by their leaf shape: the ribbed variety and the leaf variety.
The ribbed chard features large leaves with thick, fleshy stalks that branch into pronounced ribs—hence its name.
Also called bieta, both its leaves and the tender part of the stalk are used in cooking.
The leaf chard, on the other hand, has slimmer stems and is prized for its leaves, which resemble spinach.
This type is also known as erbetta.
How to prepare chard
Before cooking, trim away any tough parts of the stalk and wash thoroughly under running water.
Cooking with chard
Chard is most often used in simple recipes that preserve its nutritional qualities. Steaming is ideal, though it can also be gently simmered or boiled.
Leaf chard is treated much like spinach — simply tossed with a drizzle of olive oil or a squeeze of lemon to enhance its flavour.
With ribbed chard, it's best to cook the stalks and leaves separately, as the ribs need a longer simmer.
A standout dish to try is the classic Sicilian chard and ricotta pie, a comforting slice of tradition.
Buying tips
Choose chard with fresh, firm leaves in a vibrant green hue. The stalks should be plump and creamy white.
Storage
Unlike many leafy greens, chard stores well and will keep in the fridge’s fruit and vegetable drawer for up to 4-5 days.