All Simple Vegetable Recipes

How to Choose Swiss Chard

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 pound of fresh chard per person.

More about cooking with Swiss Chard

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