How to Store:
Store dry in a loosely sealed bag or container in your fridge for up to a week.
Recipe Suggestions:
Chard is in the same family as spinach and beets, with colourful edible stalks. Cook the leaves just like you would spinach. The stalks are also delicious, but chop them up separate from the leaves and start cooking for a few minutes before adding the chard leaves, as they take longer to cook. I find adding something a little acidic such as lemon juice or white wine vinegar helps balance out the flavour well. I usually just lightly saute or steam chopped chard with oil, salt, often garlic and a tiny bit of lemon juice, and eat it in a mixed veggie and grain bowl.
Miso Soup with Greens and Tofu
One Pot Rainbow Chard Recipe with Beans
Bhūmiyinda Farm 