Swiss Chard is actually the leafy part of a beet that's been grown for its green production.

Chard packs a huge amount of vitamin A. It is also surprisingly high in other minerals including calcium, iron, magnesium, phosphorus and potassium.

How do I keep greens fresh?

Fresh greens are crisp, without slimy dark spots. Store greens without washing, wrapped in brown paper or a slightly dampened dishcloth or paper towel. You can then place the bundle in a plastic bag, but leave it open and then put it in a drawer in the fridge. Chard stalks can be stored longer if separated from the leaves.

How do I clean greens?

• Wash greens very well to remove grit and mud. Don't wash greens until you are ready to use them.
• Prior to cleaning greens, any wilted or yellow leaves should be removed.
• Dunk them in a sink full of lukewarm water. Pull apart leaves that are bunched together. Cut away coarse stems. Peel and reserve stems of greens that have soft innards. Push floating leaves around in the water a few times. Lift the leaves from the sink and put leaves in a colander (drainer).
• Wash out the sink and fill it again. Fill with leaves, pushing them in and out the water again. Let them float briefly.
• Repeat. Never let the water drain with greens in the sink. Put greens in a colander.

How do I cook greens?

Keep in mind that greens reduce lots when cooked, so you may need to cook a larger volume than you think.

Traditionally, greens are boiled or simmered very slowly for an extended period of time until they are quite soft. This softens the texture and decreases some of their bitter flavor. Greens can also be steamed, microwaved, added to soups, salads, stews, stir-frys and other dishes.

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.

Wilted Chard with Cremini Mushrooms

Serves 4

• 2 bunches chard, washed, stemmed, and coarsely chopped
• 2 tablespoon extra virgin olive oil
• 10 cremini mushrooms caps, thinly sliced
• Pinch of sea salt and freshly ground black pepper
• 3 shallots, thinly sliced
• 3 garlic cloves, minced
• 2 teaspoons ground coriander
• 2 tablespoons red wine vinegar
• 1tablespoon water
• Salt and pepper to taste
• Juice of 1 lemon

1. In a large skillet or stock pot with a lid, heat olive oil over medium heat. Add mushrooms and stir to coat with oil. Add pinch of sea salt and black pepper and sauté mushrooms until slightly wilted, about 3-4 minutes.

2. Add shallots, garlic and coriander and sauté until shallots are translucent and soft, about 3 minutes.

3. Turn heat to medium high. Add greens and stir to combine well with mushroom mixture. Add red wine vinegar and water, cover, and cook until greens are wilted and soft, about 5 minutes.

4. Turn off heat. Season with salt, pepper and lemon juice to taste.

Swiss Chard With Raisins and Pine Nuts

Recipe from Recipezaar.com
Serves 4

• 1 1/2 lbs swiss chard (preferably rainbow or red)
• 1/2 cup pine nuts
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 1/4 cup golden raisins, chopped
• 1 cup water

1. Tear chard leaves from stems, then coarsely chopped stem and leaves separately.
2. Toast pine nuts in a heavy pot over moderate heat, stirring constantly until golden, about 1.5 to 2 minutes.
3. Saute onion in oil for about 1 minute, then add chard stems and cook, stirring occasionally for 2 minute.
4. Add raisins and 1/2 cup of water and simmer, covered, until stems are softened, about 3 minutes.
5. Add chard leaves and remaining 1/2 cup of water and simmer, partially covered until leaves are tender, about 3 minutes. Serve immediately.

Chard Salad Morocco

Recipe from Recipezaar.com.
Serves 4-6

• 1 1/2 to 2 lbs swiss chard, washed, chopped
• 2 tablespoons vegetable oil
• 1 tablespoon minced fresh garlic
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 2 tablespoons fresh lemon juice

1. Boil the chard in salted water until tough stems can be pierced with a fork. Drain, pressing on the chard to squeeze out water.
2. Heat the oil in a large skillet and saute the garlic gently until golden. Add the chard, paprika, cumin, lemon juice, salt and pepper to taste and mix well.
3. Cook for 5 minutes, stirring occasionally. Let cool. Serve at room temperature or chilled.

Lebanese Stuffed Swiss Chard
by Retu
Serves 10

• 40-50 leaves swiss chard leaves
• 1 cup rice, washed & drained
• 1/2 cup chickpeas
• 1/2 cup vegetable oil
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 6 green onions
• 1 cup lemon juice
• 2 tablespoons dry mint
• 3/4 cup parsley, finely chopped
• water

1. Using fresh Swiss Chard, place leaves in hot water for 10 minutes to soften for rolling (if the leaves are too large cut in half).
2. Remove the ribs from the leaf.
3. Set leaves aside.
4. Drain chick peas.
5. Combine the skinned chick peas, half of the lemon juice, and all other ingredients except Swiss Chard and water.
6. Mix well.
7. Place a tablespoon of the filling lengthwise on a leaf bringing the edges about 1/2 inch toward the centre and rolling as fingers.
8. Arrange in saucepan, alternating the direction of each layer.
9. Add the other 1/2 cup lemon juice and enought water to reach just below the level of the last row.
10. Bring to boil, then cover and simmer for 45-60 minutes .
11. All water should have evaporated.
12. If not, remove lid and simmer for a further 10 minutes.
13. Place a plate over top of the pan and holding plate and pot securly together, turn upsidedown so all the rolls remain in the same mold on the plate as the pan.
14. Serve with yogurt.