Storage: Store clean, dry leaves in a bag that minimizes dehydration in the fridge. Separating leaves and stems before storage can make using chard easier as the two should be chopped and cooked slightly differently.
Uses: Chard leaves cook quickly and reduce a lot, similar to spinach. The stems below the leaf are also delicious but should be chopped finer and cooked a few minutes longer than the leaves. Chard pairs well with dried beans, bacon, tomatoes, onions and garlic.
- Baked Polenta with Swiss Chard and Cheese
- Chard Braise
- Haricot Melange
- Morshan (North African Chickpeas and Swiss Chard)
- Stir-Fried Beef and Cauliflower
- Swiss Chard with Peanuts and Chiles