Harvested spinach can be kept in a moisture-retentive container in the refrigerator for as long as 40 to 50 days. Swiss Chard Swiss chard is a type of beet that is grown for its large leaf stalks and leaves. It produces no enlarged fleshy roots. A and C. Chard leaves are best prepared like spinach or beet greens - cooking with only the water that clings to them following washing. A bit of garlic or nutmeg and butter enhances the flavor of chard leaves.
Chard stems have a delicate flavor much like asparagus and are prepared in a similar way.
Stems should be stripped of leaves, cut into conveniently sized pieces, and gently steamed in salted water until tender. Cooked and chilled stems are very good with salad dressing or mayonnaise. Leaves and stems may also be cooked together. The garden fresh quality of Swiss chard is well preserved when frozen. Chard withstands hot weather and provides greens and stems when spring spinach and asparagus are no longer available.