Chard
SKU 540
For Chefs & Produce Managers Food Service: 323-584-4940 Produce Managers: 800-468-7111
Seasonality: Year Round
Origin: USA
Melissa’s Chard, as a member of the beet family is actually grown for its leaves and celery-like stalks.
Available in two varieties, the dark green leaves and reddish stalks (Red Chard, Rhubarb Chard) has a stronger flavor than the Chard variety with lighter leaves and stalks (Green Chard). The stalks of both Red and Green Chard have a crisp, delicate, celery-like flavor. The leaves are often used like spinach and when left raw, impart a beet-like flavor.
The leaves of Melissa’s Chard can be substituted for spinach in most recipes, while the stems work well in recipes calling for asparagus.
Chard from Melissa’s is hand-selected for excellent quality. Look for bunches with fresh, glossy leaves, good color and crisp stalks.
Place in a large bowl of cold water, lift out and drain. Repeat. Trim stems and cut off leaves. If using stems, slice crosswise.
Origin: USA
Melissa’s Chard, as a member of the beet family is actually grown for its leaves and celery-like stalks.
Available in two varieties, the dark green leaves and reddish stalks (Red Chard, Rhubarb Chard) has a stronger flavor than the Chard variety with lighter leaves and stalks (Green Chard). The stalks of both Red and Green Chard have a crisp, delicate, celery-like flavor. The leaves are often used like spinach and when left raw, impart a beet-like flavor.
The leaves of Melissa’s Chard can be substituted for spinach in most recipes, while the stems work well in recipes calling for asparagus.
Chard from Melissa’s is hand-selected for excellent quality. Look for bunches with fresh, glossy leaves, good color and crisp stalks.
Place in a large bowl of cold water, lift out and drain. Repeat. Trim stems and cut off leaves. If using stems, slice crosswise.
