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.
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