chard juice

Chard is the new Kale – Juicing Chard

Juicing Chard

Ladies and Gentlemen, say hello to chard –  specifically, Rainbow Chard. It’s everywhere in Northern California: field, farmer’s market, grocery store. It’s a Chard Revolution, and the produce companies have begun the big push.  Juicing chard is the next trend – mark my words.

So what on earth is chard, and what is it for? Turns out, chefs like chard because they can pan sauté’ it like spinach, but it doesn’t wilt or grow soggy. It has a flavor reminiscent of spinach, but it’s actually related to the beet. As such, beets and chard go together like fish and water when it comes to juicing!

While some folks say raw chard is bitter, that hasn’t been my experience so far. Granted, we’re still in the middle of the harvest here in NoCal, and there’s plenty of young chard to be had.

Here is how Rainbow Chard stacks up in juice:

Juicing Chard

Juicing Chard Recipe #1 – Hearty Chard

  • 4 fresh Rainbow Chard leaves, washed
  • 2 small beets
  • small handful raspberries
  • 1 large raw carrot

Sugar content: medium

Yield: 6-8 ounces

This is a full-bodied, hearty juice with a tart finish. Juice raspberries first, followed by other ingredients. Stir, and drink!

 

Juicing Chard Recipe #2 – Chard Bloody Mary

  • 4 fresh Rainbow Chard leaves, washed
  • 2 handfuls fresh Cherry Tomatoes
  • sea salt and pepper to taste
  • Sugar content: low
  • Yield: 6-8 ounces

I love working with Cherry Tomatoes, because they are so easy to pop into the juicer. Plus, it’s a breeze these days to find organic cherry varieties at farmers markets and Whole Foods.

Since I don’t like spinach juices much, I was amazed how much I liked this concoction! I rarely take my greens and tomatoes without adding cucumber, jicama or celery to take the edge off the spinach, but the chard really delivered – plus, it’s a prettier, more translucent green than spinach juice.

*Please note that while Rainbow Chard resembles rhubarb, you should never, ever juice rhubarb greens (if you can even find them) because they are highly poisonous. Raw rhubarb is fine. However, it can be rough on the blades of your juicer and is best used in small quantities as a tart accent, instead of your main juice.

 

Juicing Chard Recipe #3 – Sweet Tart Chard

  • 3 Rainbow Chard leaves, freshly washed
  • 1/2 green pear, any variety
  • 3 small wedges raw *sweet potato
  • saigon cinnamon

Sugar content: medium

Yield: 4-5 ounces

This tart, delicious juice, while not too high in sugar, is on the more caloric-side because of the pear and sweet potato. It is ideal for people doing a full juice fast.

Feed the pear into your juicer first, as the other ingredients will help push the pear through. Stir, and sprinkle with cinnamon.

* Never juice a yam or a white potato! They are poisonous when consumed raw. There are many varieties of sweet potato, and all of them juice well… if in doubt about the difference between a sweet potato and a yam, ask your grocer.

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