Swiss chard is a leafy green vegetable belonging to the Amaranthaceae family, making it a close relative of beets and spinach. Chard features large, deeply colored leaves attached to a thick, often brightly colored central rib or stem. Preparing this vegetable requires separating the tender leaf blade from the firm, fibrous stem. This separation is necessary because the components have vastly different cooking times and textures; the leaf cooks quickly, while the stem needs more time and heat to soften.
Initial Preparation and Cleaning
Before washing, inspect the chard bundle thoroughly for any signs of decay or physical damage. Discard any leaves that appear heavily bruised, slimy, or distinctly yellow. Chard leaves can harbor significant amounts of soil and grit due to their ruffled texture and low-growing nature.
To clean them, fill a large basin or sink with cold water. Submerge the whole leaves and swish them gently to dislodge any trapped debris, paying attention to the crevices near the stem. Allow them to soak for one to two minutes so heavier dirt particles sink to the bottom. Lift the leaves out of the water rather than pouring the water out, which prevents grit from resettling onto the leaves.
Pat the washed leaves completely dry with a clean cloth or spin them in a salad spinner before proceeding to the trimming stage.
Separating Leaves from Stems
Once the leaves are clean and dry, the separation process begins. The leaf blade is tender and cooks quickly, while the central stem is significantly denser and contains higher amounts of insoluble fiber. This structural difference necessitates the longer cooking time required for the stem to become palatable.
Using a Knife (V-Cut)
The most precise method involves using a sharp paring knife or chef’s knife to execute a ‘V’ cut. Lay the leaf flat on a cutting board, stem-side down, and place the knife near the base where the stem thickens. Carefully slice down each side of the stem, following the natural curve of the central rib to remove the thickest portion. This technique yields two clean, uniform leaf halves and a single, intact stem.
Manual Tear
A faster, less precise method is the manual tear, useful when speed is prioritized. Grip the thick base of the stem firmly in one hand and tear the leaf blade away from the stem starting near the bottom. This method is quick but often results in slightly ragged leaf edges.
Preparing the Leaves
After separating, the leaf blades are ready for preparation, often benefiting from uniform slicing. To achieve this, stack several leaf halves, roll them tightly like a cigar, and then slice across the rolled width. This technique, known as chiffonade, creates thin, uniform ribbons that cook quickly and evenly.
Preparing the Stems
The removed stems should be handled separately and require initial chopping before cooking. Slice the stems crosswise into small, uniform pieces, usually about a quarter to a half-inch thick. Uniformity in size ensures that all the fibrous pieces soften at the same rate when subjected to heat.
Storing Trimmed Chard and Stems
The tender leaf blades require careful storage to maximize their short shelf life. Place the clean, dry leaves inside a large, resealable plastic bag or airtight container. Include a few sheets of paper towel to absorb released moisture, which helps inhibit spoilage. Store the sealed container in the refrigerator’s crisper drawer.
The separated stems are much firmer and less prone to wilting. Place the chopped or whole stems in a separate, sealed container or bag. Storing the components separately is advisable, as the stems’ moisture content can negatively impact the leaves’ freshness. The stems typically maintain their quality longer than the delicate leaves.