Swiss Chard

Look for these brighly colored greens at your local farmers market or grocery store. When you're cooking with chard you can use their colorful stems, but cook them longer than the leaves. They taste great sautéed in oil and spices, with other vegetables or alone (see Sautéed Greens recipes below).

How to Select

Select chard with fresh green leaves; avoid those that are yellow or discolored.

How to Store

Store unwashed leaves in plastic bags with some air holes in the crisper in the refrigerator for 2 to 3 days.

How to Prepare

Separate leaves from stems. Rinse in cold water. Discard any brown leaves. Cook stems longer than leaves. Cooks down in volume, so use more raw greens than final dish calls for. Eat raw: Chop in salads, wraps, and sandwiches. Eat cooked: Steam, microwave, boil, stir-fry, or braise in flavored broth. Sauté in oil and spices, with other vegetables or alone. Add to casseroles, soups, sauces, pasta, and egg dishes.

Recipes with this vegetable