Also called Swiss chard or rainbow chard, this dark leafy green is related to spinach and beets. It’s very slightly bitter, but tender and toothsome. There is no difference between the different colors.


Store chard in an unsealed bag in the fridge for a week or two.

To freeze, blanch first: bring a pot of water to a boil, then add washed and chopped chard. Immediately remove from heat, and transfer chard to a strainer. Once it’s mostly done dripping and cool enough to handle, move to freezer-friendly containers. (It will be easiest to use the entire chunk of frozen greens at once in a soup or casserole, so keep that in mind as you choose container size.)


Chard cooks up best when you separate the stems from the leaves. Saute or fry the stems like you would onion or celery, and cook the green leaves just very briefly.

Try it as a substitute for spinach or beet greens!


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