Ingredient substitution guide
Best substitutes for Swiss chard
Best swap for Swiss chard: Beet greens, 1:1; the closest relative, same stems and leaves, same cook time.
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 Swiss Chard?
The best swap for Swiss Chard is Beet Greens, 1:1; the closest relative, same stems and leaves, same cook time. Another option is Spinach, 1:1; the leaves are similar, and spinach has no thick stems that need longer cooking. The table below also lists Collard Greens, Kale and Bok Choy, 5 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Beet greens | 1:1; the closest relative, same stems and leaves, same cook time |
| Spinach | 1:1; the leaves are similar, and spinach has no thick stems that need longer cooking |
| Collard greens | 1:1; cut out the heavy stalk and cook them longer, since collards take more time to soften How to use it: Plan on about 10 to 20 minutes, and add vinegar or lemon juice to tame their bitterness. |
| Kale | 1:1; strip out the tough center stalk, then cook it like chard |
| Bok choy | 1:1 sautéed; milder, with crunchier stems |
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.