Allergen note
Allergic reactions to Swiss chard are uncommon, and it can be offered well cooked from around 6 months. For the first taste, blend a spoonful of the leaves into a familiar food and watch for hives, lip swelling or vomiting over the next couple of hours.
How to serve
At 6–8 months, blend cooked chard leaves into potato, sweet potato, lentils or risotto. From 9 months, finely chop cooked leaves and soft stems into omelets, pasta sauce or patties; toddlers can enjoy chard in pies, soups and stews.
Preparation
Wash well and separate the leaves from the stems. Steam or simmer the leaves for 3–5 minutes and the stems a little longer, until very soft, then squeeze out the water and chop or blend. Chard is high in nitrates, so cool leftovers quickly and reheat them only once.
Texture and choking risk
Raw stems are firm and stringy, and wilted leaves can cling to the roof of the mouth. Cook stems until very soft and chop them small, chop leaves finely or mix them into dishes, and save raw chard salads for older children. Always supervise meals.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries Swiss chard, note any reaction and see it in the allergen tracker.
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