Young Swiss Chard Leaves

Store unwashed in a plastic bag or container in the crisper drawer. Wash just before using.

Use the stems too! Finely chop them and sauté them before adding the leaves, as they take a little longer to cook.

Wilt them quickly in a pan with a little olive oil, garlic, and a squeeze of lemon for a simple side dish.

Add them raw to green smoothies for a nutrient boost without an overpowering flavor.

Garlic

Lemon

Olive Oil

Parmesan Cheese

Feta Cheese

Beans (cannellini, chickpeas)

Eggs

Pasta

Overcooking, which can make them mushy and lose their vibrant color.

Assuming they have the same strong flavor as mature chard; use them more gently in raw applications.