How to choose: Chard is typically classified by the color of its stems―red, white, green, or rainbow (a combination of colors, including yellow). Look for crisp, crinkly green leaves; avoid ones with spots or holes. The smaller the leaves, the sweeter their taste. (Large leaves and stems are often chewy.)
How to store: Refrigerate chard, unwashed, in a plastic bag in the vegetable drawer.
Shelf life: Chard will last two to three days.
Best uses: Small leaves can be cooked with the stems attached. Larger leaves have tougher stems, so separate them and give the stems a few minutes’ head start when cooking. Stir chard into stews and soups, or blanch or sauté it, like spinach.