Due to its high water content, Swiss chard stores poorly, so use chard as soon as possible after getting it.
Place unwashed Swiss chard in a perforated plastic bag in the humid crisper section of the refrigerator; it will hold its original quality for a week.
Once ribs and leaves are cooked, their shelf life in the refrigerator is limited. Ribs become soft and unappetizing, and the leaves turn soggy and sour.
Swiss chard leaves can be frozen. Remove all the ribs from the leaves or they will discolor. Blanch leaves for 2 minutes in boiling water, then immediately plunge into ice water for 2 minutes. Drain and package in freezer bags.
Do not store chard ribs, they will be soggy.
Swiss chard belongs to the same family as beets and spinach, but a flavor that is bitter, pungent, and slightly salty. Swiss chard comes in different colors; the leaves are always dark green, but red chard has red stalks and yellow chard has yellow ones.
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