Keep refrigerated and stored in a plastic bag. Best if used within a few days.
Swiss Chard Usage
Most greens need to be stemmed before cooking, as the stems are too tough to eat. Swiss chard is the exception. These rainbow-colored stems have a similar texture to celery and can be used as such. The light green, gently-lobed rutabaga greens can be treated like a mild mustard green. Added to a stir fry, cooked greens, or cooked with bacon, these greens will bring a nice mild bite to the dish.
Chard stems and leaves can be treated as two separate vegetables. The stems can be treated like celery and generally need to be cooked longer. Leaves can be versatile; doing well as a quick sauté, added to soups, savory tarts or braised. Using a knife or your hands, remove the leaf from the stem and cut separately.
If you or your family likes to make pizza, try putting the Swiss chard on pizza in place of spinach. If the leaves are tough, blanch them first. Otherwise cut leaves into bite size pieces.