and ready to eat for dinner!
To prep chard, fold in half and cut the leaf away from the stalk. I like to chop the stalks up like celery and throw them in the pan to soften before the greens. LOTS of good vitamins: A, C, E, and K as well as B complexes including folate. Chard is usually cooked like other dark leafy "greens", sauteed with onions and garlic. I've also used it in place of lettuce on sandwiches; it's just a touch chewier. If you aren't growing it, it should be available in the markets from June to August.
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