Swiss chard is like the cousin of rainbow chard, except that rainbow chard is brighter and better.
Many individuals believe that rainbow chard is the superior option, both in terms of its visual appeal and its flavor.
However, those who have not yet had it may be curious as to what makes rainbow chard stand out from other greens.
Or, to be more precise, what does the flavor profile of rainbow chard consist of exactly?
We are here to answer that question in addition to others like it, such as what it is, how to cook with it, and the many ways that rainbow chard may be used.
Continue reading to find out everything.
Contents
What is Rainbow Chard?
Chard, which is often referred to as Swiss chard, is typically a leafy green vegetable that is a member of the beet family.
Beet Spinach, Leaf Beet, and Silver Beet are a few more names that may be familiar to you for these nutritious leaves.
Be ready for some mind-blowing information: rainbow chard is not a variety of chard.
Many people are under the impression that rainbow chard is a distinct kind, comparable to Ruby Chard or Rhubarb Chard.
In point of fact, rainbow chard is nothing more than a combination of many distinct species of chard.
It is often made using Swiss chard with white stems, as well as red, purple, and golden chard, which is what gives it its signature multicolored, “rainbow” look.
You can probably see how the various tastes of the chard must combine and produce a whole new flavor when they are cooked together in a lot of different kinds of chard.
In addition to that, their nutritional value is rather impressive.
What Does Rainbow Chard Taste Like?
A meal that has a variety of vibrant foliage is not only gorgeous but also tempting to look at.
That’s what we call rainbow chard, by the way.
Because it ranges in color from dark red to brilliant yellow and orange, you won’t be able to resist using it in your cooking and you definitely won’t be able to resist eating it.
But can you describe the taste of the green vegetable in more detail? Does it taste like other leaves, or it’s unique?
Even though spinach and rainbow chard aren’t related, their flavors are rather comparable to one another.
In spite of this, the former is somewhat less intense than the later.
Additionally, it has an earthy flavor, which, once again, is reminiscent of spinach.
Because the leaves of rainbow chard, rhubarb chard, and plain old chard are identical with the exception of their colorful appearance, people call them by any of these names.
When uncooked, rainbow chard has a delicate flavor with a hint of bitterness, and it has a crisp texture.
If you boil it at random, the bitterness may become more pronounced.
But if you prepare it in the appropriate manner, it will have a flavor that is less robust and more sugary.
Chard is not only beautiful and adaptable, but it also packs a significant nutritional punch because to its high vitamin and mineral content, as well as its plethora of potent plant chemicals.
35 calories, 3.3 grams of protein, 3.7 grams of fiber, 7 grams of carbohydrates, vitamins A, C, E, and K, magnesium, calcium, potassium, copper, iron, and manganese are all included in one cup of cooked rainbow chard.
When you prepare a salad or incorporate chard in any recipe, in addition to appreciating its attractive appearance and delicious flavor, you also benefit from an abundance of the vegetable’s healthful properties.
How to Cook and Use Rainbow Chard?
You may prepare rainbow chard in the same manner as you would prepare regular Swiss chard since it is just an array of various colored (varieties) of chard.
There are no unique methods, to put it another way. Nevertheless, the outcome is the factor that determines everything.
Rainbow chard, when properly prepared and included into a recipe, has the ability to infuse any meal with an explosion of taste and color, elevating the food to a higher level of excellence.
A Rainbow Chard and Quinoa Salad is one of our go-to recipes whenever we want to make use of rainbow chard.
The chard is brought out to its full potential when combined with zesty lemon dressing, crunchy pumpkin seeds, sweet dried cranberries, and nutty quinoa.
Cooking your rainbow chard is a good idea if you’re seeking for something substantial to eat.
Be aware, though, that the leaves’ taste becomes more astringent after they have been cooked.
If you like bitter greens, you may eat your cooked rainbow chard as is, possibly with some rice or a protein on the side.
Blanching the leaves is an option for individuals who can’t stand the taste of bitterness in the finished product.
To blanch leaves, first bring them to a boil for a minute or two, and then immediately transfer them to a bowl of ice water to halt the cooking process.
It helps soften the leaves and removes some of the bitterness that they may have otherwise had.
After the rainbow chard has been blanched, it may be easily chopped up and used to a variety of dishes such as soups, stews, omelets, quiches, or lasagnas.
Alternately, you could sauté the leaves in some garlic and olive oil, which is a time-honored combination that works well with any kind of leafy green.
FAQs
Can you eat rainbow chard raw?
Chard may be consumed raw in exactly the same manner as other dark leafy greens such as kale and spinach.
What is the difference between chard and rainbow chard?
There is a close relation between Swiss Chard and Rainbow Chard, which is essentially the same plant but has a brightly colored stem rather than a white one.
Is rainbow chard better raw or cooked?
The leaves of Swiss chard may be consumed either raw or cooked. Swiss chard, when eaten raw, has a milder taste than when it is cooked. A larger quantity of cooked Swiss chard may be made from the same amount of raw chard.
Do you eat the stems of rainbow chard?
Rainbow chard is a mix of many distinct types of chard, and its stalks may be any one of the following colors: red, pink, orange, yellow, or white. The colors may be more muted once they have been cooked, but wow, are they a sight to see before they have been prepared! Chard stems need somewhat longer cooking time than chard leaves, but the whole plant, including the stems, may be eaten and is rather tasty.
Which bit of rainbow chard do you eat?
The easiest way to explain it is to say that you should use the leaves in the same way that you would use spinach, and the stalks in the same way that you would use asparagus. However, I have the tendency to believe that oversimplifies the situation. In addition to this, you need to consider the greens and stalks of the chard to be two distinct types of vegetables.
How do you make Rainbow Chard less bitter?
Bitter tastes may be tamed by the addition of salt, fat, or acid (lemon or vinegar). Because of this salt technique, really dark chocolate may be made to taste less bitter by adding flakes of sea salt. You may prepare fresh, crisp stalks with luscious dips that include salt, you can roast your chard stalks with salty cheese, or you can incorporate them into a salad that is dressed with a zesty vinaigrette.
Conclusion
Whether you refer to it as chard, rainbow chard, leafy vegetables, or rhubarb chard, the beautiful leaves have the ability to make any meal flavorful and attractive.
You may prepare it as a salad or cook it in a number of different ways.
Chard is best consumed fresh for optimal nutrition; nevertheless, some people may not like the somewhat bitter flavor of raw chard.
However, the flavor becomes more mellow and much more delicious after being cooked, which means that you may enjoy the leaves in a variety of ways by simply preparing them in the kitchen.
Cooking causes the chard to lose part of its nutritional value, but it will still have sufficient amounts.
