Wrappers

Stuff blanched leaves with grain salad, such as this tabbouleh like one. Swiss chard is usually eaten raw in salads, cooked, or sauteed. The bitterness of the raw leaves dissipates when cooked, leaving a soft, delicious flavor, more subtle than spinach, which chard is often mistaken for. But why so much focus on this leafy vegetable, when spinach is more readily available, and provides a number of health benefits? Lets find out what nutritional content is in swiss chard that makes it so valuable as a dietary staple!