look for chard with unblemished stalks and shiny, crisp-looking leaves

Place unwashed chard in a plastic bag in the refrigerator. It will keep fresh for several days or up to a week.

Wash the chard well in cold water to remove any sand or soil that may be hidden in the leaves. Trim off the bottom most portion of the stalk if it feels tough.

Chard is rich in folate, vitamins A, K, C, magnesium, potassium, iron and fiber. As with anything, it’s best to consume chard in moderation as it contains high levels of oxalates which are naturally-occuring substances that can exacerbate kidney and gallbladder problems. One way to minimize the oxalate content is to quick boil the chard, this will remove much of the oxalate and in the process will bring out more of the chard’s natural sweetness.

Cheesy Chard Bake

Chop* 1 pound of chard and boil for 1-2 minutes. *Alternately, you may immerse the chard into boiling water with the stalks still intact, then remove the chard, shake off excess water and chop. Remove chard from water, drain well and combine with 4 beaten eggs, 1 cup of cubed bread, 1 cup milk, _ Cup of finely-chopped onion, 1 cup of a grated cheese of your choice and 1/3 Cup of finely-grated parmesan cheese. Place in greased 9 x 9 casserole dish, cover and bake at 375 until a knife inserted in the center comes out clean. 30-40 minutes.