Cooking with Chard

By Patrick Wagner | April 11, 2017
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Chard is an easy green to cook. It is not particularly bitter like our southern greens, and even though the leaves can be thick, they are not tough. The most often overlooked usable part of chard is the stem. The stem is perfectly edible and should be cooked ahead of the greens just like you’d cook celery or onions. An alternative is to pickle the stems for later use or for a contrasting flavor in the same dish. The acidity of pickling would also help retain the color of any red-stemmed varieties of chard.

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