Swiss chard, sometimes simply referred to as “chard” was not cultivated in Switzerland, but in the Mediterranean. There are several varieties of Swiss Chard, including red, white, and rainbow!
Swiss chard leaves are tender and have a taste similar to beet greens and spinach. While some may find the leaves slightly bitter, they are less vegetal in flavor than kale.
Wrap unwashed chard in a damp towel and place in the refrigerator. It should keep for 4-5 days or more. Chard can also be blanched for 3 minutes, rinsed with cold water, drained and patted dry, and then frozen for longer storage.
Wash in cold water. Remove stems from leaves, as they have different cooking times. Cook stems first (if desired). The leaves of chard can be used as a substitute for spinach or any other cooking green, and are great in quiches or in rice dishes.