A tender, delicate version of traditional Swiss chard. Baby Swiss chard is harvested at an earlier stage of growth, when the leaves are smaller and more tender, making it milder and sweeter in flavor compared to mature chard.
This versatile green can be enjoyed both raw and cooked. Toss it into salads for a pop of color and tender bite, or sauté briefly with olive oil and garlic for a simple side. It wilts beautifully into soups, brothy beans, risotto, and pasta, and makes an easy addition to omelets, grain bowls, and warm farro salads. Because the leaves are so young and tender, they cook in just minutes.

