The leaves and colorful stems are edible and can be eaten raw, steamed, or stir-fried. Learn how to grow Swiss chard in your garden. Swiss chard is a fast-growing vegetable that is ready to ...

Slice the chard leaves and trim the brownish ends from the stems, and cut the stems into 1- or 2-inch-long pieces. Add the stems to the boiling water, and stir occasionally until they’re tender ...

Swiss chard is in season from June to August ... Use within a few days. Chard leaves freeze well, but the stems become soggy. Wash the leaves well, blanch, drain, then plunge into iced water.

Bring a pot of salted water to a boil over high heat, add the chard, and blanch for 3 to 4 minutes. Meanwhile, half-fill a large bowl with ice water. Drain the greens, and transfer to the ice water.

In a large saucepan, melt the butter in the olive oil over moderately high heat. Add the Swiss chard leaves by the handful and cook, stirring occasionally, until wilted, about 5 minutes.

1. Bring a saucepan of water to a boil. Add the chard and simmer over moderate heat until tender, 8 minutes. Drain the greens and gently press out excess water. 2. In the saucepan, heat the oil.