How to Cut Swiss Chard for Harvesting and Cooking

Swiss chard is a leafy green valued for its mild flavor and nutrition. The correct approach to cutting the plant depends on the intended outcome. A gardener encouraging continuous growth will handle the plant differently than a chef preparing it for a meal.

Harvesting Swiss Chard

The most effective way to harvest Swiss chard for a prolonged yield is the “cut and come again” method. This technique allows the plant to regenerate by harvesting the largest, mature leaves from the outside of the plant. The smaller, younger leaves at the center are left to continue developing.

Use a clean, sharp knife or garden shears, as tearing by hand can leave the plant vulnerable to disease. Cut the stem of each selected outer leaf about one to two inches from the plant’s base. Leaving the central growing point and about two-thirds of the leaves intact ensures the plant has enough energy to recover and produce new growth.

This method extends the productivity of a single planting, as consistent cutting encourages new foliage from the center. If harvested regularly, Swiss chard can produce leaves from spring until the first hard frost.

Preparing Swiss Chard for Recipes

When preparing Swiss chard, the first step is to wash it thoroughly. The crinkled leaves and grooved stems can trap dirt, so submerging them in a bowl of cold water is an effective cleaning method. After soaking, rinse the leaves under cool running water to ensure all debris is removed.

A primary step in kitchen prep is separating the tender leaves from the more fibrous stems, as they cook at different rates. One technique is to fold a leaf in half lengthwise and slice along the stem to free the leaf. Another method involves holding the stem’s base and pulling upward to strip the leafy parts away.

Once separated, the parts can be chopped according to your recipe. The leaves can be stacked, rolled, and sliced into thin ribbons, a technique known as chiffonade, or given a rough chop. The stems, with a texture similar to celery, are sliced crosswise into small pieces, allowing you to start cooking them before adding the quick-cooking leaves.

Storing Cut Swiss Chard

To maintain freshness, store Swiss chard unwashed if you plan to use it within a week. Excess moisture encourages spoilage, so keeping the leaves dry until use is a good practice.

For whole, unwashed leaves, wrap the bunch loosely in a damp paper towel to prevent wilting. Place the wrapped chard inside a plastic bag, leaving it partially open for air circulation, and store it in your refrigerator’s crisper drawer. This method keeps the chard fresh for up to a week.

If you have already washed and cut your chard, dry it as thoroughly as possible before storing. A salad spinner is effective for this, or you can pat the pieces dry with a kitchen towel. Store the dried, cut pieces in an airtight container in the refrigerator, where cooked Swiss chard can also be kept for up to five days.