Swiss Chard
Earthy greens with edible stems that become silky and sweet when cooked
Storage
Store unwashed in a plastic or produce bag in the fridge.
Keeps For
It stays fresh for a week before losing flavor and texture, and can stretch up to two weeks if you cook it. Leaves may soften, but flavor holds strong.
Flavor Profile
Raw leaves are earthy and slightly bitter. Cooked leaves become silky, savory, and a little sweet—especially good at soaking up big, rich flavors. The stems have a mild celery-like crunch when raw and turn tender and sweet when cooked. Both parts are completely edible and delicious.
How to Prep
Rinse well to remove grit or bugs. Separate leaves from stems—they cook at different rates. Cut a small piece from the base of the stem—if it's woody, trim a little higher and try again. Chop stems into pieces and start cooking them first since they take longer. Add leaves later in cooking if you want to keep their color and firmer texture. Don't discard the stems—they're the sweetest part when cooked.
Ways to Cook
- 1 Sauté stems first, then add leaves with garlic and olive oil
- 2 Simmer in soups or stews—stems add body, leaves add color
- 3 Tuck into eggs, pasta, or creamy dishes
- 4 Pickle the stems for a tangy crunch
- 5 Use stems in stir-fries where you want celery-like texture
- 6 Especially good with bold flavors: think bacon, coconut milk, garlic, curry powder
Pairs Well With
Good to Know
Don't assume the stems are tough—test and trim rather than toss. The stems are often the best part when cooked properly. While the leaves hold up well for cooking, add them late if you want them bright and distinct. Older, larger chard may have more fibrous stems, so taste-test before committing to your cooking method.
Did You Know?
Overwintered chard is naturally sweeter, and the flowering stalks (in early spring) are edible too—firmer than leaves, but full of flavor. Check for woodiness before cooking, just like the base of the stems.