bunches that have dark green leaves and brightly colored stems.
Swiss chard bunches that are dried out, split or browning.
Seasonality: All year; peak season is summer and fall
Storing Swiss Chard
Pat dry to remove excess moisture and refrigerate in a plastic bag up to 5 days.
Preparing Swiss Chard
Can be eaten raw or cooked. Before using chard, cut leaves away from the stems and wash leaves in cold water. Rinse stems and trim any blemishes. If cooking Swiss chard, stems are tougher than the leaves and require longer cooking time an additional five minutes of cooking.
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