One cup contains 313 mg of sodium, which is very high for vegetables. Chard is also surprisingly high in other minerals as well, i.e., calcium, iron, magnesium, phosphorus and potassium. IU Young tender chard leaves can be eaten raw adding a beet-like flavor to salads and sandwiches. Chard can be used in place of spinach in any recipe, although chard will need to be cooked a bit longer. When cooking older chard, the stems require longer cooking time than the leaves.
Chard leaves freeze well after blanching, but the stems become soggy and rather unappealing.
Canned chard does not fare as well producing a product similar to canned spinach. Rinse chard through several changes of water lifting leaves out leaving sand and soil behind. Then separate the stems from the leaves. Bring 4 quarts of water to a rolling boil. Remove chard from water and immerse in an ice water bath for 2 minutes.