Swiss Chard is closely related to beets. They are both cultivated descendants of the sea beet. Chard has been used for centuries around the Mediterranean with first varieties traced back to Sicily. The ancient Greeks and Romans honored it for its medicinal properties. The name "Swiss" was used to distinguish it from french varieties of spinach in 19th century seed catalogs. Cultivars include white, red, yellow, orange, and pink stemmed varieties. Swiss chard is among a small number of foods that contain measurable amounts of oxalates
Availability may vary by variety and with weather conditions.
Do not wash before storing
Place chard in a plastic storage bag and wrap the bag tightly around the chard, squeezing out as much of the air from the bag as possible. Stores about 5 days
Leaves can be blanched and stored in the freezer. Stores for up to a year.
Clean under cold running water and cut right before cooking
Separate larger stems from the leaves
Chop stems into 1/2 inch wide pieces. Slice Leaves into 1 inch wide slices
Can be boiled, steamed, braised, or sautéed
Add to eggs, lasagnas, or anywhere you would use spinach