Green Swiss Chard

Store unwashed in a breathable bag in the crisper drawer of your refrigerator. Remove any decaying leaves before storing. You can also chop and freeze blanched Swiss chard for longer storage.

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

Separate the stems from the leaves before cooking, as the stems take longer to cook.

Chop the stems finely and sauté them first, similar to celery or leeks.

The leaves wilt significantly when cooked, so use more than you think you'll need.

Swiss chard pairs well with garlic, lemon, and mild cheeses.

Garlic

Lemon

Onions

Parmesan cheese

Ricotta cheese

Bacon

Chicken

White beans

Not washing the chard thoroughly, leading to gritty texture.

Overcooking the leaves, which can make them mushy and bitter.

Discarding the stems; they are edible and add great flavor and texture when cooked properly.