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 ...

Swiss chard is in season from June to August ... Chard leaves freeze well, but the stems become soggy. Wash the leaves well, blanch, drain, then plunge into iced water. Drain again and pack ...

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 ...

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.

Swiss chard has a crunchy texture, mild bitterness, and an earthy flavor similar to beets. Its stems are distinctively tangy and tender enough to chop and toss into stir-fries and salads ...