A hearty green related to the garden beet. It has shiny green leaves with stems that may be red, yellow, or orange. Young leaves may be used in salad, while more mature leaves are generally sautéed or cooked.
Chard contains no oxalic acid, which tends to bind minerals during digestion and make them unavailable. These greens are packed with vitamins A, E, C, iron, and calcium.
Chard has shiny green ribbed leaves, with stems that range from white to yellow and red depending on the cultivar.
It is a dark leaf green similar to beet greens and spinach.
Selecting and Buying
Preparation and Use
Stuff the leaves into the dish whole - don't worry, it will cook down quickly.
Microwave in corningware with lid 4 minutes, fluff with tongs so that natural moisture is distributed. Micro again for 1:00 minute longer and leave lid on. Drain just before plating.You can prepare this 15 minutes before sitting down to eat. The time that it sits after nuking, it continues to steam. For goodnes sakes, don't boil it, you'll lose all the vitamins!
Conserving and Storing
Chard is highly perishable so endeavor to use it as soon as possible. You can store it in a plastic bag for up to three days in your fridge.
You can wrap chard in damp towel and keep in the hydrator drawer of the refrigerator.
Chard is best used fresh but will keep for 2-4 days if kept moist and refrigerated.
Chard freezes well. Blanch chopped leaves for 3 minutes, rinse in cold water, drain, and place in airtight container or zip-lock bag. Freeze.