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.