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Swiss chard is a colorful leafy green with the highest vitamin K content of nearly any food. Related to beets, its vibrant stems (red, yellow, white) are edible and provide betalains. It's an excellent source of magnesium and vitamins A, C, E, and K.
Swiss chard is extremely high in vitamin K (692% DV), which affects blood clotting. Those on warfarin should maintain consistent vitamin K intake and consult their doctor rather than avoiding it entirely.
Yes, chard stems take longer to cook than leaves. Add stems first and cook 2-3 minutes before adding leaves. Or slice stems thinly for even cooking. The colorful stems are nutritious and flavorful.
Store unwashed chard in a plastic bag in the refrigerator for 2-3 days. Chard wilts faster than other greens. To extend life, store with a damp paper towel. Stems keep longer than leaves.
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