Swiss Chard ‘Ruby Red’ (OP)

Matures: 32 days, baby; 59 days bunching
Type: Heirloom (H)
How to Grow: Learn how to grow »

This chard is also known as rhubarb chard. It has dark green leaves, deep red ribs and veins. The leaves are packed with nutrition and can be eaten raw (best as baby leaves), or cooked. The stems may be a bit tougher than that of white varieties, but steaming or braising them will soften them and will also reduce any bitter flavor. Simply prepared with a bit of olive oil, and garlic with a splash of balsamic vinegar, it makes a super easy and very nutritious side dish.