“Nature’s first green is gold.” – Robert Frost.
Swiss chard steals the spotlight in the realm of leafy greens, flaunting vibrant stems and a rich, earthy flavor that’s hard to match. It’s a superstar in sautés, smoothies, and everything in between.
Yet, sometimes your kitchen or local store might run out of this colorful veggie. When that happens, exploring alternatives can lead to unexpected culinary delights.
In this guide, we’ll unveil five fantastic Swiss chard substitutes that will add a pop of color and flavor to your dishes. So, let’s dive in!
1 – Beet Greens
Ever chopped off those leafy tops from your beets and tossed them? Well, it’s time to stop doing that! Beet greens are pretty much culinary gold, especially if you’re out of Swiss chard.
They’re the underdog of leafy greens, boasting a slightly sweet taste that’s surprisingly similar to chard. Plus, those vibrant red veins running through the leaves? Gorgeous.
Here’s the kicker – beet greens are packed with nutrients, making them a healthy addition to your plate. Swap them in anywhere you’d use Swiss chard; they’re fantastic sautéed with a little garlic and olive oil.
For a seamless substitute, go with a 1:1 ratio. Beet greens don’t just mimic chard’s flavor; they stand out on their own, making any dish visually stunning and delightfully tasty.
2 – Kale
Kale, the leafy green superhero, might just be the game-changer we all need in our diets. Crunchy, slightly earthy, and loaded with vitamins and minerals, it outshines many of its veggie peers.
So, why choose kale? For starters, it’s an excellent replacement for less nutrient-rich greens, like iceberg lettuce. It brings a bigger, better, and bolder taste to our salads, sandwiches, and wraps.
To make the switch, we recommend a simple 1:1 ratio. Just swap the same amount of kale for any green you’re looking to replace.
But kale isn’t just a one-trick pony. This versatile leafy green can also be cooked in a variety of ways, making it a staple ingredient in many dishes.
You can steam it, sauté it, bake it, or even blend it into smoothies for an added boost of nutrients.
3 – Spinach
Alright, spinach isn’t just for Popeye – it’s a fantastic stand-in for Swiss chard when you’re in a pinch.
Why’s it great? Spinach brings a slightly sweet and earthy vibe to the table, much like Swiss chard, but it’s a bit more tender and cooks down faster, making it super convenient for quick meals.
Plus, it’s loaded with goodies like iron and calcium. To swap in spinach for Swiss chard, just go for a 1:1 ratio.
Since spinach wilts to practically nothing, you might want to throw in a bit more if you’re aiming for a leafy feast.
It’s perfect raw in salads or briefly wilted in dishes where you’d usually use chard. Just give it a quick sauté with some olive oil and garlic, and boom – you’ve got yourself a tasty, nutritious green ready to go.
4 – Collard Greens
Collard greens, folks, are your unsung kitchen heroes, especially when you’re looking to swap out more traditional leafy veggies like kale or spinach.
Why? Well, for starters, they pack a nutritional punch with plenty of vitamins A, C, and K, not to mention fiber, calcium, and iron.
They’re hearty, hold up to cooking without turning to mush, and have a slightly bitter but very palatable taste that can jazz up a variety of dishes.
When you’re in a pinch and kale or spinach just isn’t in the cards, collard greens are your go-to. Here’s the deal on how to use them as a stand-in: generally, you can use them in a 1:1 ratio when substituting for other greens in cooked dishes.
Think soups, stews, and sautés. They need a bit more cook time to soften up compared to spinach but are more forgiving than kale, which can get a bit chewy if not handled right.
Just chop ’em up, maybe give them a bit longer in the pan, and voilà, you’ve got yourself a stellar substitute that keeps your meal on track and adds its unique flavor and texture to the mix.
5 – Mustard Greens
Mustard greens are like the unsung heroes of the leafy green family, stepping in when you’re out of or just not feeling the more traditional greens like spinach.
Why are they awesome? Well, they bring this peppery kick that can totally transform a dish, making it burst with flavor. Plus, they’re packed with nutrients, so you can feel good about the swap.
Using them is a breeze. Raw in salads, they add a nice bite, or cook them down in soups and stews, and they’ll impart a warm, tangy flavor.
If you’re subbing in for spinach, a 1:1 ratio works perfectly. For heartier greens like kale, you might want to go a bit lighter, maybe 3/4 cup of mustard greens for every cup of kale, since their flavor is bolder.
Just remember, if you’re cooking them, they’ll wilt down a lot, so don’t be shy to pile them up in the pan!
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.