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Selection:
Look for crisp, fresh looking leaves and plump, tender stalks. Red
stalks tend to be a bit more fibrous than the white variety and may
require longer cooking. I suggest avoiding any vegetable chard with
stalks larger than 1 inch in width, as they can be too stringy to eat
and the leaves may taste somewhat strong or have a bitter edge. Do not
buy chard that is limp or yellowed or that has dried out, brown spotted
stalks.
Sometimes chard vegetable is available all summer, but the best is in the markets
from late summer to first frost.
If using it plain as you would spinach, you will need about ½ pound of
fresh chard per person.
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