Rhubarb Supreme boasts a beautiful bunch with wide, rich red petioles and dark green leaves with a deep savoy curl.
In the spectrum of greens, Swiss chard lies between spinach and kale—not as tender as spinach, not as tough as kale. But like spinach, you can easily sauté it in some olive oil in just a few minutes.
Swiss chard is packed with vitamins (vitamins K, A, and C), it also is anti-inflammatory and helps the body manage blood sugar. It’s in the same family as beets, spinach, and quinoa.
Wrap chard loosely in a damp paper towel and store in an unsealed plastic bag in the crisper. It will keep well for up to a week. Cooked chard can be frozen for up to one year.