Blanched Swiss Chard Blanched Swiss Chard

Author: Canadian Living

  • Portion size 4 servings


  • 1 1/2 lb Swiss chard
  • 1 pinch salt


Discard bottom 1 inch (2.5 cm) of stems; coarsely chop remaining stems and leaves. Cover and cook in large pot of boiling salted water for 2 to 4 minutes. Drain and chill in cold water; drain again and squeeze out liquid. Pat dry. (Make-ahead: Wrap in towel and refrigerate in resealable bag for up to 24 hours.)
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Blanched Swiss Chard