How to Cut Swiss Chard in 4 Steps

Swiss chard (Beta vulgaris) is a leafy green vegetable that’s closely related to beets and spinach. Its leaves resemble that of its beet cousins (it is sometimes called silverbeet) but the most recognizable feature of chard is the color of its stalks: The white stalks of Swiss chard contrast with its dark green leaves, while rainbow chard comes in colors ranging from deep red, like rhubarb, to bright yellow and orange.

After you plant Swiss chard in your vegetable garden, it usually takes around fifty to sixty days until it's ready to harvest. Follow these steps to harvest your greens:

1. 1. Examine the chard. You want the plant to have a thick, healthy-looking bunch of stalks with broad, deep-green leaves.
2. 2. Gather your tools. You can use garden shears or a pair of sharp scissors to harvest chard. The stalks aren’t fibrous enough to need heavy-duty cutting equipment, but cutting with a sharp implement will ease the process.
3. 3. Cut the outer leaves. Always cut the larger outer leaves and stems first, leaving the smaller inner stalks and new leaves to grow.

Swiss chard is a cut-and-come-again vegetable, meaning you can harvest several times during the growing season as it continues to grow new leaves. It will grow most avidly in hotter climates in early spring and fall.

If you find yourself with a bumper crop of Swiss chard, you can store the chard for future use in your refrigerator or freezer:

1. 1. Refrigerate: Since the whole plant is edible, you can place your excess Swiss chard in the fridge whole. Avoid washing before storing it, as excess moisture can hasten spoilage. It’s a good idea to wrap it in a damp paper towel and place it in a perforated plastic bag. Store your Swiss chard in the crisper drawer for up to a week.
2. 2. Freeze: To freeze Swiss chard, it’s best to cut the chard stems from the leaves. Place the leaves in separate freezer bags, removing as much air as possible before sealing them and placing them in the freezer. Many people prefer to blanch their chard before freezing; this is accomplished by placing the chard in boiling water for a few minutes and then plunging them into a bowl of ice water, before draining and drying.

Follow these steps to cut and prepare Swiss chard for cooking:

1. 1. Gather your materials. You can use a paring knife or a smaller knife to chop the stalk. Many home cooks use a chef’s knife; although this can take some practice, the longer blade can be helpful for removing the stem from the large, broad leaves. You’ll also need a cutting board.
2. 2. Wash the Swiss chard. Whether you purchase a large bunch from the grocery store or harvest chard from your garden, it's important to wash Swiss chard before using it. Give the Swiss chard a good wash in the sink with cold water.
3. 3. Trim the leaves. Use a sharp knife to trim the Swiss chard leaves from the stalks. Cut along either side of the stalk to keep the large leaves intact, or fold the chard in half to cut out the stem.
4. 4. Cut the stalks. Cut the Swiss chard stems into smaller sections, slicing 1-inch pieces, like celery.

Swiss chard is a great ingredient in various dishes. You can eat raw Swiss chard raw leaves in a salad or add them to smoothies. You can prepare a simple sautéed Swiss chard recipe with garlic, extra virgin olive oil, lemon juice, and red pepper flakes, or add the leaves to casserole dishes, stir-fries, and soups. Unlike kale or collard greens, chard cooks very quickly.

Cooks often separate the leaves from the thick celery-like stems before cooking, but the stems are edible. They have unique qualities of their own and can be cut up for stir-fry dishes, you can serve them as veggie sticks with dips, or pickle them to make a side dish. They take a bit longer to cook, so start them in the pan before adding the leaves.

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