How to Prepare and Cook Swiss Chard
If you want to prepare and cook Swiss chard, choose a bundle of greens that are bright and bushy, with firm, unbruised stems. Right before you're going to cook the Swiss chard, wash it thoroughly. To cook the Swiss chard, you can steam the leaves in a steamer or in the microwave for 1-2 minutes, you can simmer it in a pan of water on the stove, or you can saute the leaves in olive oil or butter for several minutes over medium heat.
Choose a healthy Swiss chard. To choose your Swiss chard, you should look for leaves that are bright and bushy, not browned, wilted, or damaged. The stems of Swiss Chard are delicate so you should look for stems that are firm and unbruised. Though there are a variety of Swiss chard forms, any type of shard should look healthy, full, buoyant, and not wilted or droopy. Choose from a variety of Swiss chard. There are several varieties of Swiss chard. Their ribs, which are the parts of the stems that extend up into the leaves, can be red, white, or yellow. The varieties have different tastes, so experiment to find which kind you prefer. Swiss chard with red ribs is often a little sweeter, with less bitter undertone than Swiss chard with white ribs. All the varieties of chard can be prepared the same way, but they can have a different flavor. The ribs of different varieties of Swiss chard are different widths. Some people prefer the ribs of the Swiss chard and some like the leaves best. If you prefer the ribs, choose Swiss chard with wide ribs. If you like the leaves best, choose Swiss chard with thinner ribs. Wash the chard. Before you cook the chard, you'll need to wash it. The first thing you should do is wash it well, by rinsing it in a sink full of cold water. You can even drain the water and repeat, unless the chard is free of dirt. If you got the chard at a farmers' market, it will be extra fresh and more likely to have dirt on it, so wash thoroughly. Don't wash the chard until right before you're going to cook it, or it will wilt. Decide whether to separate the chard or leave it whole. Small leaves of Swiss chard can be left whole or added to salad, and larger leaves with thin ribs can also be left whole for cooking. But if you're cooking Swiss chard with thick ribs, then you should separate the ribs from the leaves by tearing the leaves away from the ribs, because the ribs will need to cook for a few more minutes since they are tougher than the leaves. Steam the Swiss chard in a steamer. Add thick ribs to the steamer a few minutes before the green parts of the leaves. The leaves will cook in 1 to 2 minutes. Swiss chard is done when it is wilted and tender. Steam Swiss chard in the microwave. Steam Swiss chard with thin ribs whole in the microwave with the water that remains on its leaves after washing. This should take 1 to 2 minutes. Microwaves vary in intensity, so be sure to check your Swiss chard frequently until you have determined how long it takes to cook in your microwave. If you overcook it, it will be soggy, so start checking its appearance after one minute. Simmer Swiss chard in a pan. Place it in enough water to cover it fully. Add thick stems to the water 1 or 2 minutes before the green parts of the leaves. Then cook 1 to 2 minutes more. Sauté Swiss chard over medium heat. Place 2-3 tablespoons of olive oil or butter in a pan and wait for it to heat up. Then, add the Swiss chard stems and cook them for 2-3 minutes before you add the chard leaves. You can even chop the stems into 4-inch parts to manage them more easily. Continue cooking the chard for up to five minutes until it's tender. Freeze Swiss chard. You can freeze Swiss chard and store it for up to a year. Wash your Swiss chard and then blanch it in boiling water for 2 to 3 minutes. Cool Swiss chard in an ice bath. Drain the Swiss chard and pack it into zippered freezer bags with no headspace. Put it in the freezer. Remove the leaves from the Swiss chard. Tear the leaves away from the stems and center ribs. Chop them coarsely and place them in a bowl. Chop the stems and center ribs of the chard. Cut them into 2-3 inch (5-7.6 cm) pieces. Melt 2 tbsp. butter and 2 tbsp. olive oil in a large skillet. Melt them over medium-high heat and wait for the butter to melt completely. Stir in 1 tbsp. minced garlic and 1/2 diced small red onion. Cook them together for at least 20 seconds, until the mixture is fragrant. Add the chard stems and 1/2 cup dry white wine to the mixture. Simmer the stems for 5 minutes or until they begin to soften. Stir in the leaves. Cook the chard until the leaves are wilted, at least another 3 minutes. Turn off the heat and place the chard into a bowl. Stir in 1 tbsp. fresh lemon juice and 2 tbsp grated Parmesan cheese. Mix the chard until you've distributed the lemon juice and Parmesan cheese. Season to taste with salt. Serve the chard. Place the chard on a serving dish and enjoy it as a side dish. Stem and cut portobello mushrooms. Cut the portobello mushrooms from one 8 oz. package into pieces that are 1/2 to 2 inches (1.2 to 5 cm) long. Trim and chop the Swiss chard. You don't have to chop it into perfectly-sized pieces -- just cut it enough so the chard can fit into the pan, with leaves that are no more than 5 inches (12 cm) long. Heat 2 tbsp. olive oil in a large pot over medium-high heat. Stir 1 tsp. crushed red pepper and 1 clove crushed garlic into the oil. Stir the mushrooms into the mixture. Stir the mushrooms until they have softened and have begun to release their liquid. This should take 3-5 minutes. Stir 1 chopped leek into the mixture. Cook for 5 more minutes, until the leek has softened. Stir in 1 cup chicken broth and Swiss chard. Cover the mixture and simmer it until the chard leaves wilted. This should take about 10 minutes. Remove the lid. Keep cooking the chard until it's tender and most of the liquid has evaporated. Make sure not to burn the chard if the liquid has evaporated too early. This should take about five minutes. Sprinkle the chard with 2 cups grated Parmesan cheese. Let the chard stand until the cheese is melted. Serve. Serve the chard and portobellos as a side dish, or even as a main course. You can top some quinoa or whole wheat pasta with the chard for a delicious meal. Remove the center ribs and stems from the chard. You won't need them for this recipe. Cut the leaves into 2" (5 cm) pieces.  Bring 1/2 cup dry Sherry and 1/2 cup raisins to a simmer in a small saucepan.  Remove from the heat. Let the mixture cool. Heat 2 tbsp olive oil in a large pot over medium-high heat.  Stir in 1/2 cup sliced almonds. Let the almonds cook until they begin to brown, stirring frequently. This should take about 2 minutes. Add 4 thinly-sliced garlic cloves garlic. Cook for a minute, until the garlic is fragrant but not browned. This should take about 1 minute. Add chard to the pot. Add the chard in handfuls, tossing them to wilt them to make room for the next handful of chard. Cook until the chard is tender, which should take about 4 minutes. Pour the raisin and sherry mixture over the chard.  Add 1 tbsp. grated lemon zest, 2 tsp. lemon juice, and 1 thinly-sliced red jalapeño to the mixture. Season with salt and pepper to taste. Toss the chard to combine all of the flavors. Serve. Serve this sweet and spicy chard as a side dish. 
Choose a healthy Swiss chard. Choose from a variety of Swiss chard. Wash the chard. Decide whether to separate the chard or leave it whole. Steam the Swiss chard in a steamer. Steam Swiss chard in the microwave. Simmer Swiss chard in a pan. Sauté Swiss chard over medium heat. Freeze Swiss chard. Remove the leaves from the Swiss chard. Chop the stems and center ribs of the chard. Melt 2 tbsp. Stir in 1 tbsp. Add the chard stems and 1/2 cup dry white wine to the mixture. Stir in the leaves. Stir in 1 tbsp. Serve the chard. Stem and cut portobello mushrooms. Trim and chop the Swiss chard. Heat 2 tbsp. Stir 1 tsp. Stir the mushrooms into the mixture. Stir 1 chopped leek into the mixture. Stir in 1 cup chicken broth and Swiss chard. Remove the lid. Sprinkle the chard with 2 cups grated Parmesan cheese. Serve. Remove the center ribs and stems from the chard. Cut the leaves into 2" (5 cm) pieces. Bring 1/2 cup dry Sherry and 1/2 cup raisins to a simmer in a small saucepan. Remove from the heat. Heat 2 tbsp olive oil in a large pot over medium-high heat. Stir in 1/2 cup sliced almonds. Add 4 thinly-sliced garlic cloves garlic. Add chard to the pot. Pour the raisin and sherry mixture over the chard. Add 1 tbsp. Season with salt and pepper to taste. Serve. 