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Pub date
2009-07-22
Swiss Chard
Read:
Swiss Chard:
Swiss chard is has large green leaves and thick edible stalks, its leaves are similar to beet greens but are larger, and flatter, with a mild flavor.Ruby chard has red stalks with thin-stemmed, while rainbow chard's stems are yellow in color. Substitute Swiss chard leaves for spinach if necessary.
Swiss chard
Other Names:
Leaf beet, seakale beet, spinach beet, chard.
Season:
In many supermarkets, swiss chard is available from April to November.
Purchasing tips:
When choosing Swiss chard, select fresh green leaves that are moist, and crisp, avoid leaves with wilted spot or small holes, or yellowed, browned leaves, the stems should also juicy and crispy as well.
Storage:
Do not wash Swiss chard before you wrap them in paper towels, and then place into plastic bags and refrigerate for 3 to 4 days.
Preparation and Usage:
First, separate the stalks from the leaves, rinse them thoroughly under cold running water to remove any dirt or sand, cut into strips, ready to cook. You can saute Swiss chard with other vegetables as a side dish.
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