Swiss Chard

swiss chard plants Swiss chard is a close relative of the beet and produces large, glossy green leaves with thick, brightly colored stems rather than an enlarged root. In many years, Swiss chard will grow through the entire season, as it is both heat and cold tolerant. Most cultivars of Swiss chard will perform well in Kansas. Multicolored mixes are the most common, but varieties with single-colored stems can also be grown. Para información en español, visite este sitio web.

How to Grow

Swiss Chard is fairly frost hardy and can be planted in late March to mid-April in many areas of Kansas. Irrigate carefully to avoid soil crusting, which prevents good germination. Plant fall chard in early August if needed. Swiss chard can also be started indoors 4 to 6 weeks before the desired planting date for an earlier crop.

Plant the seeds about an inch apart and about ½ inch deep. Hand thinning is usually necessary to provide a uniform stand. Hand thin the plants when they are 1to 2 inches tall to avoid damage to surrounding plants. A 10-foot row of Swiss chard will produce 8-12 pounds.

Sunlight: Swiss Chard needs 4 to 6 hours of sunlight per day for best production.
Watering: Provide one to two inches of moisture per week if rainfall does not supply the needed moisture. Moisture fluctuations will cause leaves to become tough, slow leaf development and contribute to off-flavors
Soil and Fertilization: Apply ¼ cup per 10 foot of row of a nitrogen-based fertilizer (21-0-0) 4 weeks after transplanting or thinning to encourage rapid leaf growth.
Transplanting: Swiss Chard can be direct seeded or grown indoors as transplants and planted outdoors.
Pests and Diseases: Swiss chard can develop severe Cercospora leaf spot in the late summer. In those cases, it is better to remove the planting and reseed a fall crop if continued harvests are desired.
Succession Planting: Plant swiss chard over several weeks to provide an extended harvest season with this vegetable.

Harvest and Storage

swiss chard leaves Trim the chard leaves to ½ to 1 inch above the roots and store in plastic bags in a refrigerator before use. Cut the outer leaves of chard when they are young and tender or about 8 to 10 inches long. The inner leaves will continue to grow for additional harvests until hot weather (for spring crop) or a severe freeze (for fall crop) stops the plant growth. Swiss chard can be stored for 1-2 weeks if refrigerated. Swiss chard can be canned to prolong the use of this crop. For information on canning visit the National Center for Home Food Preservation. Swiss chard is sometimes dehydrated to be used in soups, stews, as seasoning, or even to make chips.

Recipes

Swiss chard is the less popular green when it sits next to spinach and kale, but it deserves its shining moment, too. It has a slightly bitter taste, but that can be resolved with adding a little acid, like lemon juice. Swiss chard is generally served cooked, as the leaves brighten nicely when sautéed in a bit of oil. Add Swiss chard to soups, pasta or egg dishes. It can be substituted for most recipes that call for spinach or kale. Swiss chard can also be enjoyed raw, but due to it’s bitterness, it’s best to remove the stems (save for a different recipe) and cut the leaves into ribbons or small pieces. Swiss chard has no fat, is low in calories and cholesterol, and is a good source of fiber, vitamins A, C, calcium, iron, and folate.

Sausage Penne Pasta with Swiss Chard

Ingredients

Directions

12 ounces whole grain penne pasta
16 ounces turkey sausage
2 Tbs olive oil
2 garlic cloves, minced
1 bunch Swiss chard, stems removed, leaves chopped
1 Tbs plus 1 teaspoon all-purpose flour
1 ¾ cup nonfat milk
½ cup grated Parmesan cheese
Lemon zest grated from 1 lemon

Bring a large pot of water to boil; add the pasta and cook according to the package directions (omit salt); drain and set aside.
In a large saucepan or stew pot, heat sausage over medium heat, crumbling as it cooks until browned. Drain excess grease and transfer sausage to a bowl.
Heat oil in saucepan and add garlic. Cook 1-2 minutes.
Add Swiss chard leaves, stirring occasionally, until wilted.
Stir in flour and cook 1-2 minutes.
Add the milk to the chard mixture and bring to a boil; reduce heat and simmer.
Stir in Parmesan and lemon zest and cook until slightly thickened.
Add the sausage and pasta stirring until coated with sauce.

Recipe source: University of Illinois Urbana-Champaign Extension

Crustless Swiss Chard Pie

Ingredients	Directions
2 Tbs butter 3 eggs 1 cup flour 1 cup fat-free (skim) milk 1 clove garlic, minced 1 tsp baking powder 1-1/2 cups low-fat cheese, shredded 4 cups chopped, fresh swiss chard	Preheat oven to 350°F. Melt butter in 9” pie pan, and spread on bottom and sides of pan. In a bowl, beat eggs well, add flour, milk, garlic and baking powder. Add to the pie pan. Stir in cheese and swiss chard. Bake for 30-35 minutes until edges are brown and firm all over.

Recipe source: University of Maine Extension