Our knife skills series continues with a simple tutorial on slicing Swiss chard. In this post I will also show you how to clean Swiss chard and tips on how best to store it.
Swiss Chard Basics: Slicing, Washing and Storing
Today we are talking about chard! Every year I grow rainbow chard in my garden, so I’ve become quite adept at preparing and storing large batches of chard. So today I’m sharing my top tips for preparing this leafy green vegetable. We explain the best way to chop, wash and store Swiss chard.
- If you’re new to Mangold, I’m excited to introduce it to you because it’s super nutritious.
- While it’s technically in season during summer and early fall, it’s one of those vegetables great all year round!
- It’s delicious too! You’ll love the earthy flavor and the contrast of the crisp stems and tender leaves. It’s like two vegetables in one!
After reading the tips below for cleaning chard and preparing your chard, you can try one of our chard recipes like our easy sautéed chard. It’s so easy and great for beginners.
How to cut Swiss chard
Pro tip: Both the leaves and stalks of chard are edible, but the key to cutting chard is to cut the stalks and leaves separately. They cook at different speeds, so it’s important to separate them.
First lay the bunch of chard across on the work surface. Cut the stems at the base of the leaves and set aside.
2. Cut leaves lengthwise into strips and then crosswise into squares.
3. Cut the stalks into small pieces, about ½ inch long.
How to wash chopped Swiss chard
Wash the chopped chard leaves by filling a salad spinner with water, add the leaves, then toss. Lift out the basket, leaving dirt or sand at the bottom of the salad spinner. Drain the water and spin dry.
Get the leaves out of the basket and add the stems. Run cold water over it and swirl to remove any sand. Then lift the basket out of the water and drain the water. Spin dry or spread on a dry kitchen towel to drain.
Can chard be frozen?
Yes! Like most other leafy greens, it’s important to blanch chard in boiling water before freezing to prevent the naturally occurring enzymes from breaking it down over time. How to freeze chard:
- Bring a large pot of water to a boil. Make a bowl of ice water and set aside.
- Add chard leaves to the boiling water and cook just until wilted (less than 1 minute).
- Immediately remove the chard from the water with a slotted spoon or small sieve and dip into the ice water.
- Drain well and spread on a baking sheet. Freeze until firm.
- Place the chard in a resealable bag and keep frozen for up to 6 months.
Chard Recipes
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Have fun cooking! ~Kati
description
Here are the steps to cut and wash chard leaves. It’s important to keep the leaves and stems separate, as they cook at different rates.
1 Swiss chard with a large head (approx 3/4 Lb)
- Lay the bunch of chard across on the work surface.
- Cut the stems at the base of the leaves and set aside.
- Cut the leaves lengthwise into strips and then crosswise into squares.
- Cut the stalks into small pieces, about ½ inch long.
- Wash by filling a salad spinner with water, add the leaves, then toss. Lift out the basket, leaving dirt or sand at the bottom of the salad spinner. Drain the water and spin dry.
- Get the leaves out of the basket and add the stems. Run cold water over it and swirl to remove any sand. Then lift the basket out of the water and drain the water. Spin dry or spread on a dry kitchen towel to drain.
- Place the stems in a small bag or resealable container and place the cut leaves in a separate large ziplock bag, produce bag, or resealable container. Refrigerate for up to 4 days.
- Preparation time: 5 minutes
- Cooking time: n / A
- Category: vegetables
- Method: knife skills
- Kitchen: American
nutrition
- Serving size: 1 cup
- Calories: 7 calories
- Fat: 0 g
- Fiber: 0.5g
- Protein: 0.6g
Keywords: Cutting chard, cutting chard, washing chard, storing chard
About the author
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001, when she started working in the test kitchen for EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications. Her cookbook Maple {Quirk Books} was published in 2015. In 2009 she started Healthy Seasonal Recipes. She lives in Vermont with her husband, two teenage daughters and two yellow lab dogs. In her free time, she can be found at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.