Kale vs Chard: Differences and How to Cook with Them

Learn the similarities and differences between kale and Swiss chard and how to easily incorporate them into your cooking. 

Did you know that there is a wide variety of delicious greens to eat outside of lettuce? A question often asked at local farmer’s markets are what the bundles of big leafy greens are. This post will outline two favorites, kale, and Swiss chard! They are both available here at Pleasant Grove Homestead all year, even in winter so you can add a healthy, local veggie to different meals and dishes all year!

What is Kale?

Kale is a leafy green that is a member of the cabbage family, also known as the Brassica family. Other related cruciferous vegetables include Brussels sprouts, broccoli, and cauliflower. Kale is a dark leafy green vegetable that has a thick, fibrous stem. It can be eaten raw in salads and is hearty enough to be cooked. Kale has an earthy and bitter flavor and has a crunchy texture when raw. It is well known as a very nutrient-dense vegetable and is a good source of vitamins and minerals such as vitamin A, vitamin C, iron, and calcium. 

There are different varieties of kale, and can be used interchangeably in dishes and cooking. Kale is commonly thought to be a dark green color, but it can come in other colors, such as purple or white. 

The image below is curly kale, which is most common.

Curly Kale

This is the type of kale that is most common, especially in grocery stores. It has large curly and frilly edges and can be green or purple in color. 

Lacinato Kale

Also known as Dinosaur kale or Tuscan kale, this type of kale has long, slender, dark green leaves. They do not have curly leaves like the curly kale. Instead, the kale leaves are flatter with more of a pebble texture on the leaves (hence the nickname dinosaur kale). It tends to be less bitter than curly kale and has more of an earthy taste. The darker colored kale pictured above is lacinato kale.

What is Swiss chard?

Chard is a leafy green that is in the Amaranthaceae family, which is the same family as beets and spinach. Swiss chard leaves are large and glossy and have a milder flavor and are less bitter than kale. They are earthy and slightly sweet in flavor and have a softer texture when compared to kale. Chard greens can be eaten raw or cooked. Swiss chard stems can be different colors, this is known as rainbow chard. The stem comes in hues of red yellow and orange. Chard is a great source of magnesium, potassium vitamin A, vitamin C, and vitamin K. If you love beet greens, you’d love Swiss chard. 

When to use kale or chard

Kale and chard can be used pretty interchangeably in either cooked dishes or eaten raw in salads, although some applications are better than others. Chard has a milder taste than kale so that is good to keep in mind when choosing which one to use. We prefer to use both in cooked dishes like soups or casseroles. Chard is softer than kale so it cooks up really quickly, where kale takes slightly longer and withstands longer cooking times in dishes such as soup. Kale is good in a salad that has been massaged with olive oil to help soften the leaves to make them easier to chew. 

Recipe ideas

Kale and chard can be used in a variety of different ways! Using greens in your meals is a great want to add in more nutrient-dense foods, but it doesn’t have to be bland or boring! One of the best ways to use them is to just add them to something you already have on your meal rotation such as soups or casseroles. You can easily just chop them up and toss them in. 

Soups

Both kale and chard go great in soups! It is best to add it at the end of cooking and can be used in a variety of types of soup. Our favorite is in a soup like this Flexible Squash soup. Or use it in a veggie soup or a kale and bean soup. 

Salad 

Both kale and chard go great in salads. You can use baby chard or kale (which means it is young and tender when harvested) or slice up thinly. The stems tend to be fibrous and hard to chew, so you can remove the stems and just use the leafy green portion.

Casseroles 

Add kale or chard to your favorite casseroles! Just add them in and let them cook in the oven to soften. You can chop them up into bite-sized pieces and they are hardly noticeable. It is a great way to add another veggie to your families plate. 

Omelet, frittata, or egg scramble

Add kale and chard to eggs to add a beautiful pop of green and boost up the nutrition! Add towards the end of cooking and pair with cheese or other fillings or toppings. 

Galette, tart, or quiche 

Add chard or kale to any type of pastry or savory pie filling! They pair really well with other veggies and cheese. 

Smoothies

Kale is a common addition to smoothies, but chard is another great option! Just toss them in and blend your smoothie until it is smooth and you won’t even know they are there. 

Kale chips

If you’ve never had kale chips, you’ve got to give it a try! When you roast kale in the oven they will become crispy and crunchy and make a really fun snack! Try a recipe like this one here. 

Other greens to try

There is actually a wide variety of greens to eat outside of lettuce and spinach! Don’t be afraid to experiment and try new types!

Mustard greens – Part of the same family as kale, mustard greens can be eaten raw, wilted or cooked. They have a peppery flavor that some people compare to horseradish. 

Collard greens – Another member of the cabbage family, collard greens do really well when cooked and withstand a longer cooking time. They can be eaten raw, but they are tough and have a bitter taste that is more palatable when cooked. 

Beet greens – Did you know you can eat the greens that grow on top of the beetroot? So before you chop them off and throw them away, try using them in salads or sautéed! They have a earthy mild flavor similar to chard. 

Give them a try!

Farmers markets are a great place to find a variety of greens to try. Next time you see a new green, we encourage you to give different greens a try! You never know what could become your new favorite healthy food. If you live in Iowa, our greens are available year round through many different stores across the state. Find out if we offer them near you by heading to our shop page.