Chard

Store unwashed chard, wrapped loosely in a plastic bag or damp paper towel, in the crisper drawer of your refrigerator.

Separate the stems from the leaves before cooking, as the stems take longer to soften. Chop the stems finely and sauté them first.

Wash chard thoroughly to remove any grit, especially from between the leaves.

Young chard leaves can be eaten raw in salads for a fresh, slightly peppery flavor.

Garlic

Onions

Lemon

Parmesan cheese

Beans (cannellini, chickpeas)

Sausage

Bacon

Olive oil

White wine

Overcooking chard, which can make it mushy and diminish its flavor and nutrients.

Not thoroughly washing the leaves, leading to a gritty texture in your dish.