Fresh Produce - Rainbow Chard

Fresh Produce - Rainbow Chard

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Each bunch is at least 12 large leaves, plus some additional smaller, younger tender leaves. Chard is picked fresh on Fridays, so you know it will be beautiful. Our greens are spray-free but have had little to no noticable pest damage - they look great this year! 


Swiss Chard Quesadilla

1 bunch Swiss Chard

2 cloves Garlic, minced

1-2 tbsp Extra Virgin Olive Oil

1 Spring Onion, bulb and greens, sliced thinly

Salt and pepper to taste

½ cup shredded mozzarella, Gouda, or mild cheese

2 large flour tortillas

1 tsp butter


  1. Coarsely chop all the Chard greens and the stems of half of the bunch. (Save the rest of the nutrient-packed stems for another stir-fry. For this recipe, half the stems make for an ideal greens-to-stems ratio!)
  2. Heat olive oil over medium heat in a large frying pan. Throw in the stems and sauté for about 1 minute.  Add minced garlic and spring onion, followed by greens.  I find it easiest to add a handful of Chard at a time, give it a quick stir to allow it to wilt, and then add another handful.  Season to taste.
  3. Once all the chard has been wilted, remove the pan from heat.
  4. Heat another large pan over medium heat (or transfer sautéed Chard and rinse pan).
  5. Add just enough butter to coat pan. Lay a large tortilla in the pan for about 30 seconds, and then flip it over.
  6. Immediately sprinkle half the cheese to cover tortilla, and spoon half your sautéed Swiss Chard onto one half of the tortilla.Fold the tortilla in half using your spatula, and then remove from the pan.
  7. Repeat steps 5 and 6 for your second tortilla. Cut each into 4 wedges and serve.   

My favorite trick for great greens: If you find fresh spinach and chard particularly “earthy” tasting, try soaking for about 15 min. in acidulated water, or water you’ve added an acid to, for about 15 minutes before cooking. I prefer to use lemon juice, 3 tbsp for every 1 quart water, just like you’d do to keep sliced apples from turning brown.  This helps neutralize the oxalic acid that makes greens taste bitter.