Red Chard
A leafy green vegetable often used in Mediterranean cooking. Fresh young chard can be used raw in salads.
Mature chard leaves and stalks are typically cooked or sautéed, their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.
Has rich content of vitamins A, C, and K. Significant content in raw chard are vitamin E and the dietary minerals, magnesium, manganese, iron and potassium.
