Storage and preparation:
Chard vegetable wilts quickly and is best when cooked as fresh as
possible. If for some reason you cannot prepare it the day it is
bought, place the unwashed chard in a perforated vegetable bag in the
vegetable bin of the refrigerator and plan to eat it within a day, or
two at the most.
Vegetable Chard should be thoroughly washed like spinach and then the
stems should be stripped from the leaves. The easiest way to strip the
stems is to hold the leaf in the left hand. Fold the leaf over so that
the stem is on the right side. Grasp the bottom of the stem and pull up
(or down). It should separate from the leaf. If the leaves are a little
tough, fold the leaf so the stem is on the right side, lay it on a
board and use sharp knife to cut the stem away from the leaf.
Once cut, green chard stems will turn brown quickly. To prevent
discoloring, add 2 tablespoons lemon juice to a bowl filled with 1
quart of water and drop in the stems as soon as they are prepared. Trim
the stems, cut into the desired length and drop them into the
acidulated water. If parboiling the stems, cook them in the acidulated
water.
Basic Swiss Chard
Green chard leaves are best when cooked
like spinach, in the water that clings to the leaves after washing.
Simply pile the leaves in a large kettle or skillet set over medium
heat and cook them, stirring occasionally, until the leaves wilt and
seem to melt into themselves. The cooking time will depend on the size
and freshness of the leaves but will only be a matter of a few minutes.
Stir with a fork and serve or continue with the recipe. The leaves can
be also be boiled for 2 to 3 minutes in a large kettle of salted water
to cover and drained. This is a good way to cook the leaves if you want
them whole for stuffing. The leaves can be left whole, cut into strips
or chopped, depending on the dish you are making.
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