Swiss Chard
Swiss chard has large green leaves and thick edible stalks, whose leaves are similar to beet greens but larger, and flatter, with a mild flavor.Ruby chard has red stalks with thin-stemmed, while rainbow chard’s stems are yellow in color. Substitute Swiss chard leaves for spinach if necessary.
Other Names:
Chard, leaf beet, seakale beet, spinach beet.
Season:
Swiss chard is available in many supermarkets from April to November.
Purchasing tips:
When purchasing, select fresh green leaves that are moist, and crisp. Avoid leaves with wilted spot or small holes, or yellowed, browned leaves, the stems should also juicy and crispy as well.
Storage:
Do not wash swiss chard before you wrap them in paper towels, and then place into plastic bags and refrigerate for 3 to 4 days.
Preparation and Usage:
First, separate the stalks from the leaves, rinse them thoroughly under cold running water to remove any dirt or sand, cut into strips, and now ready to cook.
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