Chard 

Chard is a mild green like spinach but with a colored stem. Also, minerals found in both greens are more readily absorbed from chard which doesn't contain the inhibitor oxalic acid.

Chard is available from spring through fall and, like most greens, can be refrigerated for 2-4 days if kept moist. Wash leaves separately and store in the hydrator.

Chard can be steamed, sauteed, stir-fried or added to soups. Stems require longer cooking times. You can usechard in recipes calling for any greens, even spinach, such as quiche and lasagna.

Recipes

• 1 onion, chopped
• 1 clove garlic, minced
• 2 tablespoons oil
• 1 bunch Swiss chard
• 6 eggs
• 1 cup shredded cheese
• 1 teaspoon salt
• 2 pie crusts

Heat oven to 400 degrees. Brown onion and garlic in oil. Trim and chop chard, add to pan and cook until wilted. Beat eggs in a bowl; add cheese, salt and chard and mix. Pour into pie shells and bake 30-40 minutes. Makes 2 pies.

Beans 'n' Greens from Zephyr Farm

• 3 cups black-eyed peas
• 1-2 tablespoons butter or oil
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• 1 teaspoon thyme
• 2-3 bay leaves
• 1 large bunch Swiss chard (or other greens), washed and chopped into half-inch to inch chunks
• salt and pepper

Cover peas with water in saucepan and cook for 30 minutes. Meanwhile, heat butter or oil in a skillet and saute onions with chard, garlic, thyme and bay leaves until onions are soft. Add onion mixture to peas and cook for an additional 30 minutes. Season with salt and pepper to taste. Makes 8-12 servings.