Description
Here’s the steps to cut and wash Swiss Chard leaves. It is important to keep the leaves and stems separate because they cook at different rates.
Ingredients
Scale
1 large head Swiss Chard (about 3/4 pound)
Instructions
- Lay the bunch of chard crosswise on work surface.
- Cut Stems off at the base of the leaves and set aside.
- Cut leaves in lengthwise strips and then crosswise into squares.
- Cut the stems into small pieces, about ½ inch long.
- Wash by filling a salad spinner with water, add the leaves and then swish. Lift the basket out leaving any soil or grit behind in the bottom of the salad spinner. Drain away the water and spin dry.
- Transfer the leaves out of the basket, and add the stems in. Run cold water over them, swishing to remove any grit. Then lift the basket out of the water and drain away the water. Spin dry or spread on a dry kitchen towel to drain.
- Place the stems into a small baggie or resealable container, and place the cut leaves into a separate large Ziplock bag, produce bag or re-sealable container. Refrigerate up to 4 days.
- Prep Time: 5 mins
- Cook Time: na
- Category: Vegetable
- Method: Knife Skills
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 7 calories
- Fat: 0 g
- Fiber: .5 g
- Protein: .6 g