Despite its name, Swiss chard is not from Switzerland, but is native to the Mediterranean region, specifically Sicily. More suited to the name Sicilian beet, this leafy green has collected a history of monikers — silver beet, strawberry spinach, and Roman Kale — due to many cases of mistaken identity with other greens, like spinach and kale. We do know however, that chard was honored by ancient Greeks and Romans for its medicinal uses, treating such ailments as tumors and ulcers, and today as one of the healthiest plant foods.
The Facts
Along with beets, spinach and quinoa, chard (Beta vulgaris) is part of the chenopod, or goosefoot, family, so named for the shape of its leaves. Stems of green, white, red, or yellow brace deeply green voluminous leaves that grow over two feet high. When different colors are grown together, it’s known as rainbow chard. These vibrant colors are a sign of antioxidant-rich phytonutrients. Nutrient-dense, one cup of cooked chard packs over 700% DV (DV=Daily Value, based on 2,000 calories/day) of bone-healthy vitamin K, 214% of vision-protecting vitamin A, and 53% of immunity-supporting vitamin C….