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Season Six, Episode Ten. Citrus Celebration

Swiss Chard Stories

Explore the colorful world of Swiss chard and its many uses in kitchens around the world.

description for amiyah: a bunch of swiss chard with broad glossy dark green leaves and bold ruby red stems and veins running through them like bright ribbons.
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The Full Conversation

The complete script for this episode, with the two hosts, in eleven parts.

  1. Intro

    Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
    Poke: Living the gold leaf life. You good, Amiyah?
    Amiyah: Feeling great and ready to learn something new.
    Amiyah: All right, let's spin the wheel and see what we have today.
    Poke: boom. Swiss chard!
    Amiyah: The hosts gave the wheel a big spin, watched it click past the pegs, and landed on swiss chard. That set the theme for a colorful and leafy look at a green with stems as bright as a rainbow.
    Poke: Buckle up, folks. We are doing swiss chard today.

  2. History

    Amiyah: Give me the history. Where did swiss chard begin?
    Poke: Swiss chard grew wild around the Mediterranean and has been cultivated for a very long time, valued for its tender leaves and crunchy stalks.
    Amiyah: That tracks.
    Poke: Despite its name, the green is not from Switzerland, and it spread across Europe and beyond as a hardy, colorful vegetable enjoyed in gardens and kitchens.

  3. Fun Facts

    Amiyah: What are the facts that are going to blow my mind today?
    Poke: Both the leaves and the colorful stems are edible.
    Amiyah: Okay, that is so good to know.
    Poke: The stalks can be red, yellow, pink, or white.
    Amiyah: I did not know that at all.
    Poke: Swiss chard is related to beets but grown for its leaves.
    Amiyah: That tracks.
    Poke: The leaves cook down much like spinach.
    Amiyah: Wait, really?
    Poke: It grows well in both cool and warm weather.

  4. Varieties

    Amiyah: Let us talk varieties. What is out there?
    Poke: Swiss chard comes in a few types named for their stem colors.
    Amiyah: Tell me more.
    Poke: Rainbow chard has a colorful mix of stem colors.
    Amiyah: Ruby chard has deep red stems and a bold look.
    Poke: That tracks.
    Amiyah: Fordhook chard has white stems and large green leaves.

  5. World Use

    Amiyah: Now let us take a trip. How is it used around the world?
    Poke: In Italy, chard fills savory tarts and pasta dishes.
    Amiyah: Okay, that is so good to know.
    Poke: In France, chard is folded into gratins and gentle stews.
    Amiyah: I did not know that at all.
    Poke: In the Middle East, chard leaves are wrapped around fillings.
    Amiyah: That tracks.
    Poke: Across many kitchens, chard is cooked with garlic as a simple side.

  6. Myth

    Amiyah: Time for the Myth of the Week. What do people get wrong?
    Poke: A lot of people think some people think the colorful stems of swiss chard cannot be eaten.
    Amiyah: Oh, I love that.
    Poke: Here is the truth. The stems are edible and tasty. They just take a little longer to cook than the leaves, so they are often started first.

  7. Fan Question

    Poke: We have a Fan Question of the Week. Here it is.
    Poke: Do you cook the stems and leaves of swiss chard together?
    Amiyah: Great question.
    Amiyah: The stems are firmer, so it helps to chop them and start cooking them first, then add the quicker cooking leaves a few minutes later.

  8. Host Opinions

    Amiyah: Here is where I land on this one, no sugar coating.
    Amiyah: Honestly, I went in unsure and came out a fan. It earned its spot today.
    Poke: Okay okay, fair, I will allow it.
    Amiyah: Amiyah loves swiss chard cooked with garlic and a squeeze of lemon.
    Poke: Poke prefers the colorful stems cooked until just tender.
    Poke: See, this is why people tune in, the strong opinions.

  9. Lightning Round

    Amiyah: Lightning round. Rapid fire, here we go.
    Amiyah: Swiss chard has bright, colorful stems.
    Poke: The leaves wilt down like spinach.
    Amiyah: It is related to the beet.
    Poke: Chard pairs well with garlic and lemon.

  10. Recap

    Amiyah: Let us recap what we learned today.
    Poke: The hosts learned that swiss chard is a hardy Mediterranean green with colorful edible stems, related to beets, and enjoyed cooked, baked, and wrapped around fillings.

  11. Recipe

    Amiyah: And now my favorite part, the recipe.
    Poke: Today we are making Garlic Sautéed Swiss Chard. The full ingredients and steps are right below.
    Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™

Recipe Segment

description for amiyah: a stylized illustration of Garlic Sautéed Swiss Chard, plated on a gold rimmed dish with warm golden tones and a soft orange glow, set against a deep matte black velvet background.

Garlic Sautéed Swiss Chard

Ingredients

  • 1 bunch Swiss chard, stems and leaves chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt
  • Pepper
  • Lemon juice

Preparation

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chopped chard stems and cook for 2 minutes.
  3. Add the garlic and the leaves and cook until wilted, about 4 minutes.
  4. Season with salt and pepper.
  5. Finish with a squeeze of lemon juice and serve warm.

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