What can I substitute for Chard?
If you need a substitute for Chard we have 7 different alternatives for you. Chard, also known as Swiss chard, is a leafy green vegetable that belongs to the same family as beets and spinach. It is known for its large, dark green leaves and colorful stalks, which can be white, yellow, or red. Chard is prized not only for its nutritional benefits but also for its versatility in cooking. But what happens when you don’t have any and you need to find a quick alternative? What can you use instead of chard? What is the perfect substitute for chard?
Try using: Spinach, Kale, Collard Greens, Beet Greens, Bok Choy, Mustard Greens or Arugula.
Before we break down the list of substitutes here’s a bit of background about chard.
Where did Chard come from?
Chard is believed to have originated in the Mediterranean region, specifically around Sicily and Italy. Its cultivation dates back to ancient times, and it has been a staple in Mediterranean cuisine for centuries. The name “Swiss chard” is somewhat misleading, as it has no particular connection to Switzerland. The name was likely given by a Swiss botanist in the 19th century to differentiate it from other types of chard.
Is Chard good for you?
Chard is fantastic for you. It’s like a nutritional powerhouse wrapped up in leafy green goodness.
Here’s why chard deserves a spot on your plate:
- Vitamins Galore: Chard is packed with vitamins A, C, and K. Vitamin A is great for your vision and immune system, vitamin C is a powerful antioxidant, and vitamin K is essential for blood clotting and bone health.
- Mineral Rich: It’s a good source of minerals like magnesium, potassium, and iron, which are important for muscle function, heart health, and maintaining healthy blood.
- Fiber: Chard is high in dietary fiber, which helps keep your digestive system running smoothly and can aid in maintaining a healthy weight.
- Antioxidants: Those vibrant colors in chard aren’t just for show. They indicate the presence of antioxidants, which help protect your cells from damage.
- Low in Calories: Despite being packed with nutrients, chard is actually low in calories. This makes it a great addition to any diet without adding extra weight.
So, next time you’re whipping up a meal, toss in some chard and give your body a healthy boost.
Culinary Uses
You can use chard in a variety of dishes, both raw and cooked. You can also use them in salads, while the stalks can be sautéed, steamed, or used in soups and stews. It is a versatile vegetable that pairs well with a variety of flavors, making it a favorite among cooks.
Whether you’re using it in a hearty soup, a vibrant stir-fry, or a fresh salad, chard adds both nutritional value and a burst of color to your dishes.
What can I substitute for Chard
Here are some of the best ingredients to substitute the flavor and role that chard provides in your recipes.
- Spinach
- Kale
- Collard Greens
- Beet Greens
- Bok Choy
- Mustard Greens
- Arugula
Chard substitutes
Spinach as a Chard susbtitute
Spinach is a leafy green vegetable that’s super popular in kitchens all around the world. It’s known for its tender leaves and mild, slightly sweet flavor. You can find it in two main types: baby spinach, which has small, delicate leaves, and mature spinach, which has larger, sturdier leaves.
Now, if you’re thinking about using spinach as an alternative to chard, you’re in luck because it’s a great swap! Here’s how you can make the switch:
- Spinach works perfectly in raw salads. It’s softer and milder than chard, so it won’t have that slight bitterness. Just toss it with your favorite dressing and toppings, and you’re good to go.
- Spinach wilts quickly, so it’s perfect for a quick sauté. Just like with chard, you can sauté it with garlic, olive oil, and a pinch of salt. It cooks down fast, so keep an eye on it!
- Adding spinach to soups and stews is a breeze. It doesn’t need much cooking time – just stir it in at the end, and it’ll wilt nicely without becoming mushy.
- If you’re into green smoothies, spinach is a great option. It blends easily and has a mild taste that pairs well with fruits and other veggies.
- Spinach is fantastic in pasta dishes. Whether you’re making a creamy Alfredo or a simple garlic and olive oil sauce, just toss in some spinach leaves right before serving for a pop of color and nutrition.
- You can use spinach in baked dishes like quiches, lasagnas, and casseroles. It adds a lovely green touch and melds well with other ingredients.
So, go ahead and use spinach whenever you’re out of chard or just want a change. It’s versatile, nutritious, and super easy to cook with.

Kale as a Chard susbtitute
Kale is another leafy green superstar that’s been stealing the spotlight for a while now. It’s got a hearty, slightly bitter flavor and comes in several varieties like curly kale, dinosaur kale, and red Russian kale. It’s packed with nutrients, which makes it a favorite for health-conscious eaters.
If you’re thinking about using kale as an alternative to chard, here’s how you can do it:
- Kale can be a bit tougher than chard, but massaging it with a bit of olive oil and salt helps to soften it up. Toss it with your favorite salad ingredients and dressings for a nutritious, crunchy salad.
- Kale holds up well to cooking, so it’s great for sautés. Just strip the leaves from the tough stems, chop them up, and sauté with garlic, olive oil, and a squeeze of lemon juice. It takes a bit longer to cook than spinach but offers a nice, hearty texture.
- Kale is awesome in soups and stews because it doesn’t turn to mush. Add it in during the last 10-15 minutes of cooking, and it will retain its texture and add a lovely green boost to your dish.
- Just like chard, you can use kale in smoothies. It’s a bit stronger in flavor, so start with a small amount and pair it with sweet fruits like bananas or berries to balance it out.
- You can also add kale to pasta, rice, and other grain dishes. Simply chop it up and add it in the last few minutes of cooking. It pairs well with a variety of flavors, from creamy sauces to spicy seasonings.
- Use kale in casseroles, quiches, and frittatas. Its sturdy leaves hold up well in baking, adding both texture and nutrition to your dish.
- A fun way to enjoy kale is by making kale chips. Toss the leaves with a bit of olive oil and salt, spread them out on a baking sheet, and bake until crispy. They make a delicious and healthy snack!
So, whether you’re sautéing, blending, or baking, kale is a versatile and nutritious stand-in for chard.

Collard Greens as a Chard substitute
Collard greens are a beloved staple, especially in Southern cooking. They have large, dark green leaves with a slightly bitter, earthy flavor. They are known for their sturdy texture, which makes them perfect for slow cooking.
If you’re looking to use collard greens as an alternative to chard, here’s how you can do it:
- Just like chard, collard greens are great in a sauté. They need a bit more cooking time to get tender, so give them a few extra minutes. Sauté with garlic, onions, and a splash of vinegar or lemon juice for a tasty side dish.
- Collard greens are fantastic for braising. Cook them low and slow with some broth, smoked meat (like bacon or ham hock), and seasonings. This method really brings out their flavor and makes them wonderfully tender.
- Add collard greens to your soups and stews for a hearty green touch. Because they’re tougher than chard, they hold up well during long cooking times, adding texture and flavor to your dish.
- Use collard green leaves as a wrap for a healthy, low-carb alternative to tortillas. Just blanch the leaves quickly to make them pliable, then fill them with your favorite sandwich or taco ingredients.
- If you don’t mind a stronger green taste, you can blend collard greens into smoothies. Pair them with sweet fruits and a bit of yogurt or juice to balance out the flavor.
- Substitute collard greens for chard in casseroles and bakes. They add a hearty, green layer that pairs well with creamy or cheesy dishes.
- If you’re feeling adventurous, you can use collard greens raw in salads. They’re tougher than chard, so slice them thinly and massage them with a bit of olive oil and salt to soften them up.
Collard greens bring a unique flavor and texture to your dishes, making them a great alternative to chard. Plus, they’re packed with nutrients, giving you a healthy boost no matter how you use them.

Beet Greens as a Chard substitute
Let’s talk about beet greens – those beautiful leafy tops that come attached to your fresh beets. They’re not just there for show; they’re actually super tasty and nutritious.
Beet greens have a slightly earthy and sweet flavor, similar to chard but with a bit of a beetroot vibe. Here’s how you can use them as an alternative to chard:
- Just like chard, beet greens are delicious when sautéed. Separate the leaves from the stems, chop them up, and cook them with some garlic, olive oil, and a squeeze of lemon. They cook down quickly and make a great side dish or addition to pasta.
- Beet greens are perfect for adding a pop of color and flavor to soups and stews. Throw them in towards the end of cooking—they’ll wilt down and add a nutritional boost to your bowl.
- If you’re into salads, you can use beet greens either raw or lightly wilted. They have a bit of texture, so chop them finely or mix them with other greens for a tasty and colorful salad.
- Add chopped beet greens to pasta sauces, risottos, or grain dishes. They add a unique flavor and nutrients without overpowering the dish.
- Beet greens hold up well in stir-fries. Slice the stems and cook them first, then add the leaves towards the end of cooking. They’ll add a lovely touch of green and a hint of sweetness.
- If you’re feeling adventurous, throw some beet greens into your smoothie. They’re packed with vitamins and minerals. They tend to have an earthy flavor, so start with a small amount and balance it with sweeter fruits.
- Beet greens make a delicious twist on traditional pesto. Blend them up with nuts, garlic, Parmesan cheese, and olive oil for a vibrant and nutritious sauce.
So, next time you’ve got fresh beets with their greens attached, don’t toss those greens aside. They’re a tasty and versatile alternative to chard that can liven up a variety of dishes.

Bok Choy as a Chard substitute
Bok choy is a staple in Asian cuisine that’s gaining popularity worldwide for its crunchy texture and mild, slightly peppery flavor.
It is also known as Chinese cabbage, has tender, leafy greens with crisp, juicy stems. It’s great as an alternative to chard because it brings a different texture and taste to the table. Here’s how you can use bok choy in place of chard:
- Bok choy is fantastic in stir-fries. Cut the stems and leaves into bite-sized pieces, and stir-fry them with garlic, ginger, and your favorite sauces like soy sauce or oyster sauce. It cooks quickly and adds a fresh crunch to your dish.
- Add bok choy to soups and broths for a nutritious boost. It holds up well to simmering and adds a mild vegetable flavor that complements other ingredients.
- Slice bok choy thinly and use it raw in salads or slaws. Its crisp texture makes it a refreshing addition, especially when paired with a tangy dressing.
- Steam or blanch whole bok choy until tender-crisp, then drizzle with a bit of sesame oil and soy sauce for a simple yet delicious side dish.
- You can briase or sautee bok choy similarly to chard. Cook it with broth or wine until tender, and season with your favorite herbs and spices.
- Use bok choy as a unique vessel for stuffing or grilling. Cut it in half lengthwise, brush with oil, and grill until lightly charred for a smoky flavor.
- Use whole bok choy leaves as wraps for a fun and healthy alternative to tortillas or bread. Fill them with your favorite fillings, like grilled chicken or tofu, and enjoy!
Bok choy’s versatility and crunchy texture make it a delightful alternative to chard in many recipes. Whether you’re stir-frying, steaming, or using it raw, bok choy adds a fresh and vibrant touch to your meals.

Arugula as a Chard substitute
Arugula is a peppery, leafy green that adds a zesty kick to dishes and salads alike.
It is also known as rocket, and has delicate leaves with a distinct spicy flavor. It’s a bit different from chard in taste and texture, but you can definitely use it as an alternative in certain dishes. Here’s how you can swap arugula for chard:
- Arugula shines in salads! Its peppery bite adds a unique flavor dimension. Mix it with other greens, add some nuts or cheese, and dress it lightly with olive oil and balsamic vinegar for a simple and delicious salad.
- Use arugula as a pizza or flatbread topping. After baking, sprinkle fresh arugula on top for a burst of freshness and flavor. It pairs wonderfully with cheeses like mozzarella or goat cheese.
- Toss arugula into pasta dishes right before serving. Its peppery flavor complements creamy pasta sauces or simple olive oil and garlic preparations.
- Layer arugula in sandwiches and wraps for an added crunch and peppery bite. It works well with both cold and hot fillings.
- Make arugula pesto by blending it with nuts, garlic, Parmesan cheese, and olive oil. Use it as a sauce for pasta, spread on sandwiches, or as a dip for veggies.
- Use arugula as a garnish for soups, risottos, or grilled meats. Its bright flavor and vibrant color make any dish look and taste more appetizing.
- Add arugula at the end of stir-fries for a quick wilt. Its peppery taste adds a nice contrast to savory stir-fry flavors.
Arugula is a versatile green that adds a peppery punch to dishes where you might use chard. While it’s not as sturdy for cooking as chard, its fresh and spicy flavor can liven up salads, pizzas, and more.

Mustard Greens as a Chard substitute
Mustard greens are leafy greens with a bit of a spicy kick that can really jazz up your meals!
Known for their peppery flavor, mustard greens are similar to arugula but with a bit more heat. They have hearty leaves and you can use them in a variety of ways as an alternative to chard. Here’s how you can use mustard greens:
- Mustard greens are fantastic when sautéed. Heat up some olive oil with garlic and red pepper flakes, then toss in chopped mustard greens. Cook them until they wilt down and become tender. They make a flavorful side dish or a base for other ingredients.
- Add mustard greens to soups and stews for a spicy twist. They hold up well to simmering and add a depth of flavor to hearty dishes.
- Use mustard greens in salads to add a peppery kick. Mix them with milder greens like spinach or lettuce, then dress them with a tangy vinaigrette. They also pair well with fruits like apples or pears.
- Stir-fry mustard greens with your favorite vegetables, proteins, and Asian-inspired sauces. Their robust flavor holds up well against bold flavors like soy sauce or ginger.
- In some Asian cuisines, mustard greens are pickled and used as a condiment or ingredient in dishes like stir-fries or noodle soups. They add a tangy, spicy flavor that complements rich dishes.
- Use whole mustard green leaves as a wrapper for fillings like rice, meat, or tofu. They add a unique flavor and texture to wraps and rolls.
- Add chopped mustard greens to grain bowls, pasta dishes, or casseroles. They add color, flavor, and nutrition to these hearty meals.
Mustard greens bring a bold and spicy flavor to dishes where you might use chard. They’re versatile and nutritious, so don’t hesitate to experiment with them in your cooking. Whether you’re sautéing, stir-frying, or tossing them into a salad, mustard greens can spice up any meal!

FAQs
Can you substitute chard for kale?
Absolutely, you can substitute chard for kale! Both are hearty leafy greens that hold up well in cooking, making them pretty interchangeable in most recipes.
Chard has a slightly milder and less bitter flavor compared to kale, and its stems are softer, which can add a different texture to your dish. If your recipe calls for kale, and you have chard on hand, go ahead and use it. Just remember that chard cooks a bit faster, so you might want to reduce the cooking time slightly.
Whether you’re making a soup, sauté, or casserole, chard can step in for kale without missing a beat.
Is chard just beetroot leaves?
It’s a common question, but chard and beetroot leaves, while related, are not exactly the same thing.
Chard, sometimes called Swiss chard, is a leafy green with thick, colorful stalks. It’s in the same family as beets, but it’s a distinct plant which you can grow specifically for its large, flavorful leaves and crunchy stalks. On the other hand, beet greens are the leaves of the beetroot plant. They look similar and you can use them in much the same way in cooking.
So, while they’re cousins in the plant world, chard and beet greens each bring their own unique taste and texture to the table.
What is another name for chard?
Chard is known by various names around the world, reflecting its widespread use and regional culinary traditions. Here are some of the different names for chard:
- Swiss Chard: Commonly used in English-speaking countries, especially in the United States.
- Silverbeet: This name is used in Australia, New Zealand, and sometimes in the UK.
- Perpetual Spinach: In the UK and some other English-speaking regions, it’s sometimes called perpetual spinach due to its resemblance to spinach.
- Seakale Beet: Another name used occasionally in the UK.
- Mangold or Mangoldwurzel: In German-speaking countries, “Mangold” is used for chard, though “Mangoldwurzel” refers to a specific root vegetable related to the beet.
- Acelga: In Spanish-speaking countries, chard is known as “acelga.”
- Bietola: In Italy, it is called “bietola” or “bietola da costa” (referring to the stalk).
- Blette: In French-speaking countries, it is called “blette” or sometimes “bettes.”
- Blitva: In the Balkan region, particularly in Croatia and Serbia, it is known as “blitva.”
- Sukuma Wiki: In East African countries like Kenya, chard is often referred to by the same name as collard greens, “sukuma wiki.”
These names reflect the local culinary traditions and linguistic variations in different regions, but they all refer to the same versatile and nutritious leafy green vegetable.
Summary for Chard substitutes
Okay – that’s you all sorted with suitable substitutes for Chard.
Here’s a quick summary if you’re looking for leafy greens similar to chard. These great options will bring a similar vibe to your dishes:
- Spinach: Spinach is like chard’s more delicate cousin. It’s mild in flavor and you can use it raw in salads or cooked in a variety of dishes.
- Kale: Kale is a bit sturdier and has a slightly more robust flavor. It’s perfect for soups, stews, and sautés, and can stand up to longer cooking times.
- Collard Greens: These greens are a bit heartier and require a bit more cooking, but they have a similar earthy flavor and texture.
- Beet Greens: If you’ve got fresh beets with their tops still on, these greens are very close to chard in both flavor and texture.
- Bok Choy: Bok choy has tender leaves and crunchy stems, offering a nice textural contrast. It’s great for stir-fries and soups.
- Mustard Greens: These have a peppery kick, adding a different but delightful twist to dishes that call for chard.
- Arugula: While more peppery and typically used raw, arugula can add a unique flavor to salads and cooked dishes if added at the end.
So, if you can’t find chard or just want to mix things up, these leafy greens are excellent stand-ins.
We have gathered together a lot more facts on ingredients such as herbs, spices, oils, nuts, etc. if you would like to learn some more.
Or if you need to swap out another ingredient have a look at our Substitutes section.