Farm to Table: Chard knock life

Underdog. Dark horse. Sleeper. Kale tends to hog the spotlight when it comes to nutrition-packed leafy greens, but chard is no wallflower. This vibrant green has serious credentials, including a legend-worthy story that places it in the Hanging Gardens of Babylon. More recently, chard even earned a spot in NASA's Veggie Project, where it was studied as a potential crop for long-term space missions. Yes kale, chard has literally been to space camp. Flavor-wise, chard is mild, slightly sweet and almost minerally, with far less bitterness than kale. Its tender leaves wilt quickly while the sturdy stems keep their bite, adding welcome textural contrast. In fact, some cooks consider chard two vegetables in one, thanks to those distinctly different parts. It shines in quick sautés, plays beautifully with lemon, garlic, butter or cream and softens gracefully in soups where you want silkiness rather than chew. While kale and chard can often sub in for one another, knowing when to choose chard is a leafy-green power move. Reach for it when you want speed, subtlety and a little built-in crunch without the commitment of long cooking times. Outside the kitchen, chard brings plenty to the table nutritionally. It's associated with a reduced risk of obesity, diabetes and heart disease and delivers a strong lineup of vitamins K for bone health, A and C for immune support, plus magnesium for muscles. Add in potassium, copper, calcium and iron and you have a green that's as hard working as it is handsome. Toss in fiber and antioxidants and suddenly chard isn't just competing with kale, it's quietly outshining it. Savory Greens Tart This savory tart puts chard front and center, letting its tender leaves and snappy stems shine in a flaky crust. It's proof that the most underrated green in the bunch deserves a starring role. Makes 4 servings Ingredients 1 sheet puff pastry (8-9 oz.) 28 oz. spinach, stemmed/chopped 1 large bunch chard, tough stalks removed, leaves chopped 2 Tbsp butter 1 shallot, sliced 2 cloves garlic, minced Salt/pepper ½ tsp dried thyme Pinch ground nutmeg 4 oz. goat cheese, room temperature ½ cup fresh herbs – basil/parsley/arugula leaves ¾ cup walnuts, toasted (optional) 1 egg yolk, beaten Directions Preheat oven to 350°. Line 13" x 18" sheet pan with parchment. Thaw puff pastry at room temperature 20-30 minutes. Roll into rectangle, place on pan. Gently trace 1-inch edge with knife, cutting only halfway through thickness. With fork, poke holes in pastry's center. Blind bake 10 minutes, until pastry starts to puff/get gold. Remove from oven, gently flatten central part of pastry (leave edges puffed). Add butter to sauté pan; once melted, add shallot, dried thyme, nutmeg, several pinches salt/pepper. When shallot is translucent, add/cook garlic 1 minute. Add greens, sauté until wilted. Adjust seasonings, remove from pan and place in strainer to cool/drain. Spread ¾ of goat cheese evenly over pastry's center. Cover evenly with greens, once drained/cooled. Sprinkle with rest of goat cheese. Brush pastry edges with egg yolk. Bake 15 minutes. Sprinkle with fresh herbs, toasted walnuts. Serve immediately.