Red Chard is a two-tone salad that can be harvested all year round. Learn about its nutritional properties and how to serve it.
Red Chard, also known in English as Swiss Salad, is a Baby Leaf salad that is recognisable at a glance. Its green, fleshy leaves are in contrast to its reddish stem, which is why it is often used as a decorative salad in packs of Baby Leaf Mix or to decorate meat and fish dishes.
It has a delicate flavour and a firm, crisp texture, making it enjoyable to the palate and pleasing to the eye.
The origins of Red Chard
Red Chard is a Baby Leaf salad that is part of the Beta Vulgaris family and grows spontaneously throughout the Mediterranean basin. It is often classified among the oriental salads because it is often used in Asian cuisine, where it is consumed both raw and cooked.
The nutritional values of Red Chard
Like all Baby Leaf salads, Red Chard has a low calorie content, just 18 Kcal per 100 grams, and is rich in minerals, antioxidants and vitamins K, A and C. It is highly recommended in slimming diets because it is filling and helps with weight loss.
How to cook Red Chard
Red Chard is a Baby Leaf salad that in Asian cuisine is often stewed and accompanied with meat to season rice dishes.
A classic way to cook Red Chard is to pan fry the Baby Leaves with a drizzle of oil and season them with soy sauce and a sprinkle of ginger to taste.
Red Chard, however, also lends itself to be baked in the oven, with a topping of béchamel sauce, olives, tomatoes and capers; or used as an alternative way to season pasta dishes.
In Italian cuisine, it is mainly eaten raw, served with fish as a side dish. Its colours blend beautifully with the pink hues of prawns, salmon and tuna, and it gives a delightful touch to dishes during both winter and summer seasons.
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