Chard

 Storage Tips

• Store on the countertop using the “bouquet” method: put 1-2 inches of water in a heavy tall drinking glass or jar. Line up chard stems and cut off bottom 1/2 inch. Place stems in water like a bouquet, and placing in shady and cool area of your kitchen away from ripening fruit. Replace water daily and eat within four days.

• You can also store in a sealed plastic bag in the fridge, but make sure there is a small amount of moisture in the bag or the chard will wilt.

Culinary Tips

• Every part of the chard leaf and stem is edible! Separate stems from leaves, and chop stems, and slice leaves into inch-wide strips. Saute garlic and throw in stems right after the garlic is fragrant. Saute until stems begin to become translucent, and then add leaves. Cook only until the leave begin to turn bright green—do not overcook! Top with lemon juice and zest. Season to taste.

Sauteed Rainbow Chard with Lemon Tahini