Chard Rainbow Chard
Compared to spinach, chard leaves are actually larger and milder tasting.
Choose chard with firm, unblemished stalks and crisp, evenly colored leaves.
Chard leaves are used as a laxative and diuretic.
Like spinach, chard should be washed carefully to rid it of the sand and soil concealed
in its leaves. Its stalks are fibrous, cut them off near the base and peel off the fibers
Chard can be eaten raw or cooked. When tender and fresh, the raw leaves are delicious in salads. Cooked chard is good warm or cold. It can be cooked whole, or the stalks and leaves can be cooked separately.
The stalks are prepared like spinach or celery and may be served with a Mornay or hollandaise sauce or with vinaigrette.Chard is a good substitute for Chinese cabbage in sautéed dishes, they can be added to soup or ragouts. Chard leaves are prepared much like spinach , with with they are interchanged in most recipes.
Chard can be stored unwashed in a perforated plastic bag in the refrigerator for a maximum of 4 days. Like spinach, the leaves freeze well after being blanched for 2 minutes; the stalks do not take well to freezing.