If you are picking it from your garden, cut it at the base of the stem in the early morning for best results. [1] X Research source To remove the excess of water, spin the chard, shake it, or pat it dry.
Ribbon it by rolling the leaves vertically. Slice horizontally against the rolled leaves in 1-inch (2. 5 cm) strips. Chop the leaves like you would spinach. Stack the leaves on top of each other. Slice them 2 times vertically. Stack them again and slice them 3 to 6 times horizontally, depending upon the size of the leaves. Slice them in half or into fourths, if you like larger sized leaves.
Blanching halts enzyme production. It stops the plants from ripening for several days to several weeks. It is recommended to preserve nutrient content for all leafy greens if you can’t use them within two days. [5] X Trustworthy Source EatRight. org Organization associated with the Academy of Nutrition and Dietetics providing advice about food, health, and fitness Go to source
