Green chard can be eaten raw or cooked. The stems can also be eaten–we suggest using them like you would celery.
In the store, look for green chard with crisp, crinkly green leaves. The smaller the leaves, the sweeter their taste.
For maximum freshness, store green chard wrapped loosely in plastic, or a plastic bag with air holes, in the fridge. Chard is an extremely perishable leafy vegetable, and should be used as quickly as possible for maximum freshness and flavor.
Prior to consumption, rinse green chard in cold water to remove dust and dirt. Pat dry to remove excess moisture.
Green chard is a rich source of minerals like copper, calcium, sodium, potassium, iron, manganese and phosphorus.