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


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.


Swiss chard and mushroom galette

Swiss chard – tahini dip

Pickled rainbow chard

Over-the-rainbow minestrone