You can harvest the outer leaves for eating, and the plant will continue to look fresh in the garden all season. Swiss chard ...

Harvest Swiss chard by removing the outer leaves first, leaving the new growth intact, and store the leaves in the fridge for ...

Swiss chard is in season from June to August ... Use within a few days. Chard leaves freeze well, but the stems become soggy. Wash the leaves well, blanch, drain, then plunge into iced water.

Spinach: Rich in iron, vitamins A, C, and K, and antioxidants. It's versatile and can be used in salads, soups, or smoothies. Kale: A nutrient-dense superfood, high in vitamins K, A, and C. It can be ...

Bring a pot of salted water to a boil over high heat, add the chard, and blanch for 3 to 4 minutes. Meanwhile, half-fill a large bowl with ice water. Drain the greens, and transfer to the ice water.

These plant-based wraps are low in sugar and quick to make. Lay 1 Swiss chard leaf on a flat surface. Spoon some of the tomato mix into the middle, then top with several tofu slices. Roll up like ...

Swiss chard is in season from June to August ... Use within a few days. Chard leaves freeze well, but the stems become soggy. Wash the leaves well, blanch, drain, then plunge into iced water.