- Preparing Spinach, Leaf Beet and Swiss Chard
- Do not wash until you are ready to use.
- Preparing Spinach and Leaf Beet
Remove the stalks and wash well in cold water. If
you are going to boil or steam the leaves do not dry them (see
cooking methods below). Young small leaves can be cooked whole -
shred or roughly chop larger leaves.
- Preparing Swiss Chard
If the chards have thick stems, they are best
treated as as two separate vegetables - the stems and the
leaves - because the stems take longer to cook than the leaves.
Snap or cut off the stems, wash well then cut into chunks,
slices or dice/chop. The leaves should be prepared as spinach