Country Of Origin: Turkey
Chard is available year-round.
Turkish chard has large delicate leaves and They lack the developed bitterness and earthiness that makes chard varieties unfavourable to many palates. The mildly sweet flavour is spinach-like and slightly earthy with a sweet nutty finish.
Turkish chard can be eaten raw when young, but larger leaves are best cooked. They can be sautéed, blanched, stewed, braised, baked, and even grilled. Use raw leaves to add an earthy saltiness to green salad mixes. Slow cook entire stalks similarly to collards and compliment with smoked meats and white beans. Wilt the shredded leaves into pastas or atop pizzas and flatbreads. The stalks are as equally edible as the leaves and may be used in dishes for added texture.
Turkish chard is an excellent source of, potassium, iron, vitamin A and C, calcium, and fiber. Low in calories, one cup cooked chard contains about 35 calories.