A Leafy Green with a Long Legacy

Red chard, sometimes called Swiss chard, traces its origins back to the Mediterranean region, where it’s been grown for centuries. Ancient Greeks and Romans prized chard for its medicinal properties and rich flavor, using it both as a vegetable and a natural remedy. Despite its name, chard doesn’t actually come from Switzerland — “Swiss chard” was simply a name used by 19th-century seed catalogers to distinguish it from French varieties.

Today, red chard thrives in cooler climates like Western New York, where it’s grown by local farms such as Eden Valley Growers, Groundwork Market Garden, and Erbe Verde Farms. It’s often one of the first greens harvested in spring and one of the last available in fall, making it a reliable source of color and nutrition through much of the growing season.

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Packed with Color — and Nutrients

Red chard isn’t just beautiful — its color is a visual clue to its incredible nutritional power. The pigments that give its stems and veins their deep red hue are betalains, natural antioxidants that support heart health and reduce inflammation.

Here’s what else makes red chard a nutritional standout:

• High in vitamins A, C, and K: Supports healthy skin, vision, and strong bones.

• Rich in magnesium, iron, and potassium: Helps maintain muscle and nerve function.

• Loaded with antioxidants: Protects against oxidative stress and supports overall wellness.

• Low in calories, high in fiber: Makes it filling, nourishing, and great for digestion.

One serving of red chard delivers more than half your daily recommended intake of vitamin K — essential for bone strength and circulation — making it one of the healthiest greens you can eat.

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Cooking with Red Chard

Red chard’s mild, slightly earthy flavor makes it easy to work into a wide variety of dishes. The leaves cook down beautifully, much like spinach, while the stems offer a subtle sweetness and satisfying crunch when sautéed or roasted.

Here are a few delicious ways to use red chard:

• Sautéed: Cook the chopped stems first in olive oil and garlic, then add the leaves and finish with lemon juice or balsamic vinegar.

• In soups and stews: Add chopped leaves toward the end of cooking for a pop of color and nutrients.

• Raw: Slice the tender young leaves thin and mix into salads or grain bowls for a beautiful splash of red and green.

• With eggs: Fold into omelets, frittatas, or quiches for a hearty breakfast or brunch.

• As a side dish: Combine sautéed red chard with shallots and a sprinkle of local goat cheese for a simple yet elegant accompaniment.

The stems are entirely edible — try roasting them with olive oil and salt or pickling them for a tangy, crunchy snack.

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Storage Tips

To keep your red chard fresh and crisp:

1. Do not wash until ready to use — excess moisture can cause the leaves to wilt.

2. Store in a breathable bag or container lined with a paper towel to absorb moisture.

3. Refrigerate in the crisper drawer and use within 4–5 days for best flavor.

4. Revive wilted leaves by soaking them in cold water for a few minutes before cooking.

If you have more than you can use, blanch and freeze red chard leaves for soups, smoothies, and sautés later in the season.

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A Beautiful and Beneficial Green

Red chard is one of those vegetables that proves eating local can be both stunning and satisfying. Grown with care by Western New York farmers, it delivers a burst of color, flavor, and nutrition that brightens any meal.

So the next time you find those red-veined leaves in your FreshFix box, think beyond the salad bowl. Sauté them, stir them into soup, or serve them as a side — and enjoy the way this local green brings beauty and vitality to your table all season long.


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