Chard - Rhubarb

Rhubarb Swiss chard got its name due to its stalk's resemblance to the rhubarb plant. The plant's crimson stalks and dark leafy greens are packed full of valuable nutrients and are high in magnesium, iron, potassium, vitamin A, vitamin C, and vitamin K. It is part of the beet family and can be eaten raw in salad, or cooked as greens, and can be substituted for spinach or kale in any recipe.

Pairings:
Almonds, basil, beets, eggs, garlic, onions, parsley, corn. mushrooms, leeks, lemon, leeks.

How to Use:
Use in sautéed.