Chard is one of the dark leafy greens that are a good source of vitamins (A, B-complex, C, and K) and minerals (potassium, magnesium, iron). It’s also high in antioxidants.
It gets its name because it is highly cultivated in Switzerland, and it is a member, oddly enough, of of the beet family, although it has much more in common with its cousins spinach and kale.
Generally, you can substitute chard in most any recipe that calls for spinach or kale, especially soups, stews, or quiches. The stalks as well as the leaves are edible. A good rule of thumb I have read is to “cook the leaves as your would spinach, and the stalks as you would asparagus.” In other words, the leaves cook very quickly; the stems, not so much.
To store, wash immediately pat dry. If your chard is a little wilted, you can perk it up instantly with an ice-bath. Store in the crisper, in a large plastic bag with a dry paper towel to absorb excess moisture. Keeps up to a week.
Chard tastes great any way you cook it: boil, steam, braise or sauté. The only method I can’t recommend is raw, as it’s a little tough, although, I’m told it does perfectly well in a juicer. If this is your first time eating chard, try sautéing it first. My go-to method is Simple Sautéed Swiss Chard.