Wrap unwashed Swiss chard in damp paper towels, then place in a plastic bag; store in the refrigerator crisper for three to five days.

Wash chard leaves and stems before using, as they are likely to have sand or dirt clinging to them. Separate the leaves from the stems and swirl the leaves around in a large bowl of cool water. Lift out, letting the sand and grit settle; repeat if necessary. Slice or chop as recipe directs.

Whenever possible, use the cooking liquid from chard in a sauce or add it to a soup; a significant percentage of the nutrient content of greens is released into the liquid as they cook. Don't heat Swiss chard in an aluminum pot; the chard contains oxalates and it will cause the pot to discolour. Start cooking the stems a few minutes before adding the leaves. Quick cooking will help to preserve the color as well as the nutrients.

Blanching: If the chard is going to be used in a baked dish, such as a savoury tart, it's often a good idea to blanch the chard first, especially if it's more mature and the leaves aren't as tender. Drop stems and leaves in boiling salted water for two minutes. Drain and pat dry.

Sautéing: Sauté sliced stems in a little olive oil and garlic for three minutes. Add sliced leaves and sauté until liquid from greens has evaporated and chard is tender, five to seven minutes total cooking time.

Braising: Briefly sauté stems, add greens and sauté one minute longer. Add a small amount of broth and cook until chard is tender and a small amount of liquid remains, about five minutes longer.

Microwaving: This method is a good substitute for blanching. Place 1/2 pound of chard (washed but not dried) in a microwavable dish; cover loosely and cook until tender. Cooking time: three minutes.

Steaming: Tender chard will cook quickly enough to be steamed in just the water that clings to the leaves after washing. Steam whole or coarsely chopped. Place in a heavy skillet add 1/2" of water or broth, cover and cook, shaking the pan occasionally, until the chard is wilted. Chard can also be steamed in a vegetable steamer over boiling water. Cooking time: five to seven minutes.

For Dessert: In France and Italy, Swiss chard is often made into a sweet tart. The chard should be chopped and either steamed over water, blanched until tender, or sauteed in a little olive oil or butter before being placed in a tart shell, topped with a sweetened custard and baked. It often contains orange zest and raisins.

Nutrition Chart