Plant a few weeks before the last frost date through June. Successive plantings will extend the harvest period. Plant seeds ½ inch deep in rows about 8 inches apart, or scatter seeds; thin to 6 inches. Harvest outer leaves when they are young and tender, being careful not to damage the bud at the center, so that it can continue to produce.
Look for crisp stalks and firm, bright leaves. Store in sealed bag/container in the refrigerator for a few days.
Wash under cold water, remove stems and chop into large pieces. Heat 1½ Tbls of vegetable oil over medium-high heat; add Swiss chard and any seasonings you desire. Saute quickly until wilted.
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