In Defense of Chard
In Defense of Chard
The Underdog Diva of the Garden
Let’s be honest: chard has a bit of a PR problem.
It’s not glamorous like tomatoes. It’s not trendy like kale. It doesn’t have the lovable, do-no-wrong energy of carrots or the marketing budget of avocados. In the grand hierarchy of produce, chard is somewhere between “forgotten vegetable” and “what’s that in the back of the crisper?”
But I’m here to change that.
First of all, have you seen chard? This plant is stunning. The stalks come in neon pink, golden yellow, firetruck red — it’s like if a rainbow got a job in agriculture. Walk down a row of chard on the farm and I promise, it’ll stop you in your tracks. Each plant is unique — some with thick, juicy stalks, others with elegant, thin ones. Some have curling leaves like they’re trying out a perm. They’ve got personality. Growing chard is like hosting a row of leafy drag queens, each more fabulous than the last.
But beauty alone doesn’t cut it in the vegetable world. You’ve got to taste good, too. And yes, I know — someone, somewhere, once served you some limp, bitter, over-boiled monstrosity and now you think chard tastes like regret. I see you. I forgive you.
But I also need you to move on.
Because good chard — freshly picked chard — is absolutely delicious. The key, like with most things in life, is timing and technique. A quick sauté with garlic? Divine. But lately, I’ve fallen hard for the slow braise. That’s right. Chard, simmered low and slow until it’s melt-in-your-mouth tender, swimming in garlicky, oniony goodness, finished with a shower of parmesan. Chard cooked this way doesn’t just taste good — it feels good. Comforting. Satisfying. Like the vegetable version of a warm bath and a good book.
So let’s give chard its moment. Let’s stop treating it like the vegetable equivalent of a substitute teacher and start treating it like the garden royalty it is. Grow it. Admire it. Eat it.
And if someone ever tells you they “don’t like chard,” don’t argue. Just nod, smile politely, and slowly pass them a bowl of braised greens.
They’ll get it.
Want to make your chard (and other hearty greens) last longer? Check out my quick storage tips here.