mezzomediSwiss chard
Mild stalks and earthy leaves, slight saline bitterness akin to beetroot.
Leafy vegetable with fleshy, colorful stems, and a slightly sweet, earthy taste. It offers a tender texture when cooked and lends itself to many Mediterranean preparations, particularly savory tarts and fish accompaniments.
Best pairings
Olive oil Classic88%Fundamental in the Mediterranean, olive oil enriches the light texture of Swiss chard and enhances its flavor.
Garlic Classic86%Swiss chard sautéed with garlic and olive oil.
Extra virgin olive oil Classic84%Swiss chard braised in olive oil, earthy sweetness.
Black garlic Classic82%Black garlic adds sweet, umami complexity to oil-sautéed Swiss chard.
Pine nut Classic80%Swiss chard with pine nuts and raisins, Catalan style.
Raisin Classic80%Swiss chard and raisins, Mediterranean sweet and sour.
Ricotta Classic80%Swiss chard and ricotta in Niçoise tarts and torta pasqualina.
Parmesan Classic78%Swiss chard gratin with Parmesan.
Lemon Classic78%Lemon brightens melted Swiss chard ribs.
Anchovy Aroma bridge78%Melted anchovy on garlicky Swiss chard.
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FAQ
What goes with swiss chard?
Swiss chard pairs especially well with olive oil, garlic, extra virgin olive oil, black garlic and pine nut. Fundamental in the Mediterranean, olive oil enriches the light texture of Swiss chard and enhances its flavor.
What can I substitute for swiss chard?
If you don't have it, try: spinach, arugula, escarole.