Between June and October
Refrigerate in a plastic bag for up to five days.
To freeze, wash thoroughly and chop, beautiful stems included! Blanch for 2 minutes in boiling water, cool immediately, and drain. Pack into containers, leaving 1/2 inch headroom, and freeze.
- In the world of hearty greens, Swiss chard often gets overshadowed by its popular neighbor kale, but it’s a superstar in its own right. This relative of the beet is a superb source of vitamins A, C, and K, as well as magnesium, potassium, and iron. It makes a colorful and tasty side dish, or a nutritious addition to pasta, soup, quiches, and more.
- Prepare Swiss chard by rinsing the crisp leaves in warm water.
- Leaves and stalks can be boiled, steamed, or roasted.
- You can remove some of the acidity and make swiss chard sweeter by boiling in an uncovered pot of water.
- If chard leaves are large and mature, cut the stems out and cook first, then add the leaves.
- If the greens are young, cook them whole.
- Can be used in place of spinach in most recipes.
- Sauté the leaves in olive oil and garlic for a tasty side dish.
- Steam larger stem pieces for 8-10 minutes and the leaves for 4-6 min.
- Raw baby leaves are great in salads.
Sauteed Swiss Chard
Spicy Asian Stir-Fried Swiss Chard
Rainbow Chard with Pine Nuts, Parmesan, & Basil
Shirred Eggs Over Garlicky Swiss Chard
Warm Chard Salad with Bacon Dressing and Roasted Chicken
Orecchiette with Sausage and Chard
Creamed Swiss Chard
Swiss Chard Tzatsiki