Red chard can be eaten raw or cooked. The stems can also be eaten–we suggest using them like you would celery. Red chard will “bleed” red when cooked, tinging adjacent foods a lovely shade of pink.
In the store, look for red chard with crisp, vibrant leaves.
For maximum freshness, store red chard in moistened paper towels in a plastic bag with a few air holes to allow for air circulation. Chard is an extremely perishable leafy vegetable, and should be used as quickly as possible for maximum freshness and flavor.
Prior to consumption, rinse red chard in cold water to remove dust and dirt. Pat dry to remove excess moisture.
Red chard is a rich source of minerals like copper, calcium, sodium, potassium, iron, manganese and phosphorus.