Store in a perforated bag in the refrigerator. It lasts only a few days so eat as soon as possible. Preparation Tip:
Separate the stems and leaves before cooking - you can use them both, but stems take longer to cook. The stem can be peeled if stringy, and leaves can be chopped or cooked whole for stuffing and wrapping. Can be used like spinach. Culinary Compatibility:
Golden raisins, pine nuts, Reggiano Parmesan cheese, basil, parsley, cilantro, oregano, sage and rosemary. Health Information:
Excellent source of beta-carotene, high in potassium, good source of vitamin C. Source of antioxidants, phytochemicals that help reduce risk of cancer, heart disease, strokes and cataracts. Those with gout, kidney stones or rheumatism shouldn't consume large amounts of chard due to the prevalence of oxalic acid.