Swiss chard comes into season over the next few months, meaning the leafy green vegetable will be deliciously ripe, crunchy, and tasty. Take advantage of this in-season veggie by throwing it into your next dish.
But before you cook swiss chard it's important to know how to prepare it by separating the stalks from the stems.
With fall and winter approaching, the braising greens (like chard, kale, collards, or mustard greens) are entering their peak season. In most cases, you'll want to separate the stalks from the stems before you cook them. The stalks are thicker, so they take longer to cook, particularly for fast cooking recipes where the leaves wilt and cook in a matter of seconds.
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