Swiss chard leaves are a vibrant green color, and their stems come in a rainbow of reds, orange, yellow and white. The leaves are similar to beet greens and spinach is flavor, and the stalks crunchy and sweet.
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Use them in a salad, braise them lightly in butter or oil, or fold them into a quiche, flatbread or the like. Chard can also be stemmed and steamed, or chopped and tossed into cool weather soups. The stems can be steamed and served with a bit of balsamic vinegar. Save any cooking water for stocks to fully benefit from the nutrients in the chard.
They are perfect for one of our favorite salads made by chopping up the chard without the stem, and then mixing them with lemon juice and olive oil and let them stand till they wilt. Then add your choice of nuts, seeds and dried for fresh fruit.
Store in a plastic bag in the refrigerator.