Red Swiss Chard is an absolutely favorite veggie of mine! My recipe for one bunch of organically grown chard is simple: Cut leaf away from each stem then fold a chop. Sauté in olive oil and sliced garlic on med high. Stems are very tasty too but cook first for a bit and then add to the chopped leaves. Yum!
According to WIKI, this member of the chenopod family of vegetables is a nutritional winner because it’s high in vitamins A, K and C, with a 175 g serving containing 214%, 716%, and 53%, respectively, of the recommended daily value. It is also rich in minerals, dietary fiber and protein.
Humans aren’t the only ones chowing on the colorful, leafy veggie: Again, WIKI reports members of the Saurian clade of reptiles (specifically Iguana iguana) sometimes consume chard for its iron content: the stalk retains more iron compounds than the leaves, hence their rosy color.
It is interesting to note that the oxalic acid content is higher than many veggies. Another “Does the good outweigh the bad?” For me, it sure does since it’s likely I don’t eat enough of it for it to be damaging (I hope!).