How to choose: Chard is often classified by the color of its stems―red, white, green, or rainbow (a combination of colors, including yellow). Look for crisp, crinkly green leaves. The smaller the leaves, the sweeter their taste.
How to store: Refrigerate chard in a plastic bag up to 3 days.
Best uses: Small leaves can be cooked with the stems attached. Larger leaves should be separated from the stems, which should be given a few minutes’ head start when cooking. Chard can be stirred into stews and soups, blanched, or sautéed.