Don’t sleep on Swiss chard recipes. The delicate, oft-overlooked inexperienced, together with vibrantly hued rainbow chard, is as versatile as some other hearty inexperienced. Maybe extra so. Usually kale stems should be eliminated and cooked individually from the leaves—typically they’re wholly discarded. Chard stems? You would take away them, however they’re additionally comfortable to keep intact with the Swiss chard leaves and may present a variety of textures, from a celery-like crunch to a silky tender chew, relying on the way you cook dinner them. You should utilize chard wherever that requires mature spinach (attempt creamed chard and also you’ll surprise who paid for spinach’s promoting marketing campaign), however the recipes under have been developed with the titular hearty inexperienced in thoughts.
When purchasing, select bunches with deep inexperienced leaves and agency, juicy stems (which may be beet pink, lemon yellow, white, or inexperienced, relying on selection) and no brown or gentle spots. Child chard is harvested when younger; the small leaves incessantly seem in salad mixes and are greatest eaten uncooked. Extra typically you’ll discover bigger leaves with thick stalks greatest fitted to sautéing, steaming, or pickling. To retailer, wrap contemporary chard loosely in a moist paper towel and place in an unsealed bag (to enable for air circulation) in your crisper drawer and use it inside every week.