Fresh Grocer: Preparing Swiss Chard

Swiss Chard is in season right now and perfect for many summer recipes.

Chard or Swiss Chard has a tart quality that sets it apart from other greens, and comes in red and green varieties.

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The green has white veins running through the leaves and a white or creamy white stem. Red chard has a red stalk that is often thinner than the stalk on green chard and red veins that may run through green or red leaves.

Chard can be cooked quickly when young or gently braised if older and larger. Stems, which can be fibrous and trimmed like celery, are often cooked separately from leaves.

Stems and leaves are often recombined (very popular with the French) in gratins. Leaves can be stuffed like cabbage leaves and the stems added to soups or stews.