I just don't know if that cooks it enough to get rid of the anti-thyroid properties. Those keep forever in the basement fridge crisper with my carrots but did saute some with onions, chives and garlic for soups. Kales, tough ribs removed, rolled, then very thin slices, quick blanch,...same with collards but freeze separate. Kale is probably more nutritious, but I don't care for the taste. And I've never cared for chard chips, although you can make them. Now wondering about comparative nutrients. And often isn't its best in the supermarket. Do you have decorative serving bowls or plain ones? "Nutrient Info" gives a more detailed breakdown of all nutrients: https://www.supertracker.usda.gov/foodapedia.aspx. http://www.huffingtonpost.com/2013/08/18/kale-compared-to-other-vegetables_n_3762721.html. The crunchy stems are slightly sweet and have a similar taste and texture with bok choy stems. I don't really find they substitute all that well. Kale has best flavor after the weather gets colder. The taste is the biggest difference. My favorite is kale but not crazy about it raw. The kale and collards seem to hold up best to canning but chard is more quickly cooked and I've picked swiss chard right out of the snow. The kale and collards seem to hold up best to canning but chard is more quickly cooked and I've picked swiss chard right out of the snow. I like all greens and agree they need to be experimented with and not substituted. Browse Gardening and Landscaping Stories on Houzz, A year-round garden favorite with a colorful stem, Swiss chard comes into its own in early spring and in fall, Yes, you can actually eat them. I love them all EXCEPT for mustard greens. The same way I would cook my spinach. 92.66g vs 87g 1.97x more vitamin A (IU) per 100g? the stems. Why is Swiss Chard better than Kale? Usually we eat it sauteed in butter/olive oil with garlic seasoning, and also toss it into soups. My grandmother used to douse cooked greens with vinegar and I detested them. Freezer is FULL. I just put my garden to bed and pulled everything...carrots, a big bed of Fall arugula. Spinach bolts quickly here, so I've given up growing that. I do saute collard greens in olive oil and season them with minced cayenne. I also enjoy acid in greens. Some new varieties of kale i grew were much different than some i've grown for years. This is best with freshly made mustard. Totally different plant families - kale is in the cabbage family & chard in the spinach. Whether you choose Swiss chard vs. collard greens vs. kale, you'll benefit from the fiber, vitamins and minerals in these greens, without a lot of calories. In fact, when trying to eat healthier, many families find that chard is better accepted, no matter how much they try to get everyone to eat kale. I guess I like Kale a bit more, but I think it's a texture thing more than flavor. Or you can just marvel at their striking, unusual foliage during all four seasons in the garden, What to take, what to buy, how to make your favorite furniture fit ... get some answers from a homeowner who scaled way down, Inspiration for dinner time under the stars, Inspiration for making that best pizza ever, Cool-Season Vegetables: How to Grow Chard, Great Design Plant: Ornamental Cabbage and Kale, Downsizing Help: Choosing What Furniture to Leave Behind. I usually grow collards but decided to switch up this year, don't have room for it all yet. I make a nice chard and lentil soup and this summer (our non-growning season) I tried it with kale instead and it was awful, and not just because I was using grocery store greens. I used to think I hated mustard greens, too, till I realized you just have to go with it. Love chard! When I grew Swiss Chard, I would braise it with bacon fat and a bit of onion and then serve it with vinegar if any one wanted it. Kale is an acquired taste, and not everyone enjoys its strong, earthy, slightly bitter flavor. Swiss chard leaves are tender and have a taste similar to beet greens and spinach. In the cooler: Keep chard fresh by storing it in a plastic bag in the refrigerator for up to five days. I like them and grow them both, as well as collards. Less water? Using it tonight in minestrone. Sometimes I cook them for an hour, sometimes I just saute them, and I often toss a handful of slivered greens into soup. (There's a tractor in the dim future.) Chard is significantly milder and much more approachable. I like both greens, but in their proper places. For tossing into soups, I generally use bok choy or baby bok choy, unless I am using spinach, which is less often. I also love chard - esp. 6.51% higher water content per 100g? While some may find the leaves slightly bitter, they are less vegetal in flavor than kale. I love both, and tend to use kale for longer cooking dishes like soups. What are your thoughts about usage of these greens?
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