Rainbow chard leaves are absolutely edible and quite delicious! In fact, the leaves are the most commonly consumed part of the plant. They have a slightly earthy and bitter flavor, similar to spinach or beet greens.
When preparing rainbow chard, it’s important to wash the leaves thoroughly to remove any dirt or grit. After washing, you can use the leaves in a variety of ways. They can be eaten raw in salads, added to soups and stews, or sautéed with garlic and olive oil as a side dish.
One of my favorite ways to enjoy rainbow chard is to sauté it with some onions, garlic, and a squeeze of lemon juice. The combination of flavors is simply divine! The leaves wilt down quite a bit when cooked, so be sure to use a large pan or pot.
Now, let’s talk about the stems. The colorful stems of rainbow chard are also edible and shouldn’t be wasted. They have a slightly different texture and taste compared to the leaves. The stems are more crunchy and have a slightly sweet flavor.
To cook the stems, it’s best to separate them from the leaves and cook them separately since they take a bit longer to soften. You can chop the stems into small pieces and sauté them with some olive oil, onions, and garlic until they become tender. They can also be pickled, added to stir-fries, or used in a variety of other dishes.
I remember one summer when I had an abundance of rainbow chard in my garden. I experimented with different ways to use it in my cooking and was pleasantly surprised by how versatile and tasty it was. From simple salads to hearty pasta dishes, rainbow chard added a burst of color and flavor to my meals.
Both the leaves and stems of rainbow chard are edible and can be enjoyed in a variety of dishes. Don’t be afraid to get creative and try different cooking methods to make the most of this beautiful and nutritious vegetable.
