Storage: Refrigerate chard in a plastic bag in the vegetable drawer. Paper towel can help to absorb excess moisture. Can also be stored in a mesh greens bag.
Freeze: steps to freezing greens
Best uses: Small leaves can be cooked with the stems attached or eaten raw in salads. Larger leaves have tougher stems, so separate them and give the stems a few minutes’ head start when cooking. Stir chard into stews and soups, or blanch or sauté it, like spinach. Leaves can be cut in small ribbons and added to rice/quinoa/pilaf/egg dishes or salads
500g / 1 pound Swiss Chard = RAW 4 cups stems + 5-6 Cups leaves / COOKED 1 1/2 Cups cooked stems + 1 Cup cooked leaves
Swiss chard is a an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber. Swiss chard rainbow: The thick stalks are red, white, yellow, or green. All have a mildly bitter taste.
Here are two recipes to use the leaves and the stalks 🙂
Chard Stalk Hummus - makes 1 Cup 2 C. chopped card stalks 2 garlic cloves 1/4 C. tahini 1/2 tsp. salt Juice of 1 Lemon (2 Tbsp) Bring small pot of water to a boil. Add the chard stalks and boil for 5-10 minutes(depending on how thick they are)until the stalks are very soft. Drain well, squeezing out any excess water, and add the stalks to a food processor, along with the garlic, tahini, salt, and lemon juice. Pulse continuously until the dip is slightly chunky and still has some bite to it, scraping down the sides of the bowl with a rubber spatula as needed. Serve with a generous swirl of oil on top and a sprinkle of chopped fresh parsley, if desired. Lye, Linda (2015) The CSA Cookbook. Minneapolis, MN: Voyageur Press
Foolproof Pesto Ly, Linda (2015) The CSA Cookbook. Minneapolis, MN: Voyageur Press 2 C. packed herbs or greens 1/2 C.grated hard cheese 1/3 C. toasted nuts or seeds 1/4 to 1/2 C oil salt to taste everything goes in the food processor or blender pulse until smooth Serving ideas: with bread, crackers, veggies, over pasta...... Pesto Vinaigrette - start with a thin pesto, whisk together 1/4 C. pesto and 2 Tbsp vine vinegar, taste and add more if desired