Selection - Choose
chards that have crisp stalks and tender leaves. Those with
dark green leaves have a stronger flavor than the ones with
Storage - Refrigerate
in a sealed plastic bag for 3 days.
Preparation - Remove
root ends. Wash several times in water and drain. Cover and
cook with just enough water to cling to the leaves over med.-high
heat for 8-10 minutes until tender.
To Microwave: Place in 2-quart casserole container with 2
Tbsp. water. Cover and microwave for 4-6 minutes until tender,
- Swiss Chard is a good source for both vitamins A and C.
It also contains a fair amount of iron.
Benefits - May guard