Recipes for Chard Chard is a mild green like spinach but with a colored stem. Also, minerals found in both greens are more readily absorbed from chard which doesn't contain the inhibitor oxalic acid. Chard is available from spring through fall and, like most greens, can be refrigerated for 2-4 days if kept moist. Wash leaves separately and store in the hydrator. Chard can be steamed, sauteed, stir-fried or added to soups.
Stems require longer cooking times.
You can use chard in recipes calling for any greens, even spinach, such as quiche and lasagna. 1 bunch Swiss chard 6 eggs 1 cup shredded cheese 1 teaspoon salt 2 pie crusts Heat oven to 400 degrees. Brown onion and garlic in oil. Trim and chop chard, add to pan and cook until wilted. Pour into pie shells and bake 30-40 minutes.