Look for: Glossy leaves and fairly crisp stems.
To use: Wash just before using. Trim thick stems from the leaves and cook separately.
Best in: Chard leaves can be steamed and served like spinach. Leaves are also tasty steamed, braised, boiled, creamed or sautéed. It can be tossed into pasta dishes, soups or used as an omelet filling. Stems take a bit longer to cook but can be prepared much the same way.
Look inside today’s food section for recipes for Wilted Greens and Individual Swiss Chard Custard from area farmers.
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