Ingredient substitution guide
Best substitutes for chard
Best swap for chard: Spinach.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Chard?
The best swap for Chard is Spinach. Another option is Collard Greens, 1:1; cut out the heavy stalk and cook them longer, since collards take more time to soften. The table below also lists Kale and Beet Greens, 4 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Spinach | Best match for Chard. How to use it: Use 1:1 by weight; spinach cooks in about 3 to 10 minutes, so add it near the end. |
| Collard greens | 1:1; cut out the heavy stalk and cook them longer, since collards take more time to soften How to use it: Collards take about 10 to 20 minutes to cook tender. |
| Kale | 1:1; strip out the tough center stalk, then cook it like chard |
| Beet greens | 1:1; very similar texture and flavor |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- Ohio State University Extension, Selecting, Storing, and Serving Ohio Greens (HYG-5519) (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.
Buying more? Storage times for chard