Related to spinach and beets, Chard defintely brings a pop of color to the table.

Storage

For best storage separate leaves and stem. Leaves in a plastic bag with a slip of paper towel. Stems can go in the crisper. If you can’t get to your chard in time it also can be blanced and frozen up to 1 year.

Cooking Tips

Both the stem and leaves can be eaten, although have different cooking times. Mature leaves are tough and best served cooked.

Recipes

Swiss chard and mushroom galette

Swiss chard – tahini dip

Pickled rainbow chard

Over-the-rainbow minestrone