Cookbook:Chard

Chard or acelga is a leafy vegetable closely related to beets.

Characteristics
Chard grows as long stalks with a broad leafy section at the top resembling beet greens. While the leaves are always medium-to-dark green, the stalks and veins can come in a wide variety of colors, which has led to the term "rainbow chard". Flavor-wise, chard is similar to other leafy greens like spinach, with a slight bitterness that mellows when cooking. Both the stem and leaves are edible, though typically cooked separately.

Seasonality
Although you can often purchase chard year-round, it reaches peak season in the summer.

Selection and storage
When selecting chard, look for good coloration and shiny leaves, with no wilting or slimy spots. Avoid brown or discolored stalks. Chard will keep for a few days in the refrigerator if stored in plastic with a damp towel. Avoid storing them with excess moisture, which can speed decay.

Preparation
Because the leaves and stems cook at different rates, first cut the leafy tops away from the stalks. If cooking the stalk, trim off the tougher bottoms.

Use
The leaves are generally treated in the same way as spinach and the stems like asparagus or celery. Fresh young chard can be used raw in salads, while older (and more bitter) chards are better off cooked to mellow them. Additionally, acid and salt will help cut any bitterness. Do note that the leaves will shrink significantly when cooked, so plan accordingly.

Substitution
If you can't access chard, various other leafy greens will work as a substitute. Beet greens are particularly similar, but collard greens and spinach will also work well. Kale is tougher and more bitter but will easily work in a pinch.