If you’re a fan of nutritious and delicious leafy greens, then Swiss chard should be on your list of foods to try.
This earthy vegetable has a slightly bitter taste that can be enjoyable for some people, while others find it simply too strong.
However you feel about the flavor, there are plenty of ways to enjoy Swiss chard – even if you’re not a fan of its taste.
Not only is Swiss chard packed with nutrients, but it’s also incredibly versatile in the kitchen.
But, no matter how much you love Swiss chard, there are times when you might not be able to find it at the store.
Or maybe you want something a little different.
In either case, here are five great substitutes for Swiss chard.
Each one is packed with nutrients and will give your dish a delicious boost.
So next time you’re looking for a substitute for Swiss chard, try one of these five options.
What is Swiss Chard?
Swiss chard is a leafy green vegetable related to beets and spinach.
It has a slightly bitter flavor and is often used in salads, soups, and stir-fries.
The leaves can be green or red, and the stalks can be white, yellow, or red.
Swiss chard is similar to spinach in terms of texture, but the leaves are slightly tougher.
Swiss chard is an excellent source of vitamins A, C, and K and magnesium, iron, and fiber.
It can be cooked in many different ways, and its leaves can also be used as wrappers for other ingredients.
Swiss chard is a versatile and healthy addition to any diet.
WebMD ranks it as one of the top 10 healthiest vegetables.
When adding Swiss chard to your diet, it’s important to cook it properly.
The leaves can be bitter if they are not cooked long enough.
Swiss chard is best when wilted, and the stalks are tender.
It can be sauteed, steamed, or boiled.
Swiss chard can also be eaten raw, but it is best to cook it to reduce the bitter flavor.
The 5 Best Substitutes for Swiss Chard
When the recipes you want to make the call for Swiss chard and you don’t have any on hand, don’t worry.
There are plenty of substitutes that will work just as well.
Here are the five best substitutes for Swiss chard:
1. Mustard Greens
For many people, the word “mustard” conjures up hot dogs and yellow stains images.
Mustard greens are a type of leafy green vegetable that is often used in Asian cuisine.
The leaves are typically dark green and have a spicy, peppery flavor.
Mustard greens can be eaten raw or cooked, and they are a good source of vitamins A, C, and K.
When substituting mustard greens for Swiss chard, it is important to remember that the flavor will be quite different.
Mustard greens are much more aromatic and spicy than Swiss chard, so you may want to use less of them in a recipe.
Additionally, the texture of mustard greens is slightly tougher than Swiss chard, so they may not be suitable for all dishes.
2. Mature Spinach
Mature spinach is one of the most versatile leafy greens you can grow in your garden.
Whether you want to use it in salads, sauté it as a side dish, or add it to smoothies and soups, mature spinach is a delicious and nutritious option.
But what exactly is mature spinach, and how do you know when it’s ready to harvest?
The spinach is simply spinach that has reached its full growth potential.
Depending on the variety of spinach you’re growing, this can take 40 to 60 days.
Once your spinach reaches maturity, it will have deep green leaves and a thick stalk.
Mature spinach is slightly more bitter than young spinach when it comes to flavor.
But the bitterness disappears when you cook it.
So if you’re looking to add some flavor to your dishes or substitute for Swiss chard, mature spinach is a great option.
3. Collard Greens
Any Southerner will tell you that collard greens are a staple of the traditional Southern diet.
These hearty greens are packed with nutrients, and they can be eaten cooked or raw.
Collard greens are especially popular in the winter months when they provide a welcome counter to the heavy stews and casseroles’ common comfort foods.
While collard greens are traditionally served with vinegar or bacon, they can also be enjoyed with various other toppings, such as hot sauce or diced onion.
They have a slightly bitter flavor that some people find to be more palatable than the bitterness of Swiss chard.
When cooked, collard greens will retain their green color, unlike Swiss chard, which will turn red or orange.
Collard greens can be substituted for Swiss chard in most recipes, although you may want to add a bit more of another green vegetable to balance out the bitterness.
If you are serving collard greens as a side dish, consider pairing them with sweet fruit or vegetable, such as apples or carrots, to offset the bitterness.
Rhubarb is a funny-looking vegetable that is often mistaken for a fruit.
It has long, green stalks and large, triangular leaves.
The stalks are the only part of the edible plant, and they have a tart, tangy flavor.
Rhubarb is most commonly used in pies and jams, but it can also be used in savory dishes.
When cooked, the stalks turn bright red, adding a splash of color to any dish.
There are a few things to consider when substituting rhubarb for Swiss chard.
First, the flavor is much more tart than Swiss chard, so you may want to add a sweetener if you are using it in a savory dish.
Second, the texture is quite different; rhubarb is crisp and crunchy, while Swiss chard is tender and leafy.
Most importantly, rhubarb contains oxalic acid, which can be poisonous in large quantities.
So, if you are substituting it for Swiss chard in a dish that will be cooked for a long time, make sure to use less rhubarb than you would Swiss chard.
5. Beet Greens
Beet greens are the leafy tops of beets that are often discarded.
However, these greens are very healthy and can be used in various dishes.
Beet greens are a good source of vitamins A, C, and K and minerals like iron and potassium.
They can be eaten raw in salads or cooked and used as a side dish.
When cooking beet greens, it is best to blanch them first to help preserve their color and nutrients.
These greens have a slightly bitter flavor, similar to Swiss chard.
They are also slightly sweet and earthy.
The texture of beet greens is similar to other leafy greens, such as spinach or kale.
These greens are more delicate than Swiss chard and can become mushy if overcooked.
If you are using beet greens in a recipe that calls for them to be sautéed, it is best to add them towards the end of cooking.
This will help ensure that they retain their texture and flavor.
There are plenty of reasons to love Swiss chard.
This nutrient-packed leafy green is delicious and packed with vitamins and minerals.
However, sometimes it can be hard to find Swiss chard at the grocery store.
There are plenty of other greens that make great substitutes for Swiss chard.
Beets greens, collard greens, mustard greens, and mature spinach are all good options.
Each of these greens has a unique flavor and texture that can add something special to your dish.
So next time you can’t find Swiss chard, don’t worry.