One trick to cooking these leafy greens perfectly: Trabocchi suggests detaching the chard leaves from the inner ribs (and discarding the toughest lower part of the stem), then getting that ideal ...

Chard leaves freeze well, but the stems become soggy. Wash the leaves well, blanch, drain, then plunge into iced water. Drain again and pack into freezer bags, then label and seal. Cook from frozen.

Heat two tablespoons of the olive oil in a wide, lidded pan and add the chopped chard ribs. Stir, then cover and cook over a low heat for four minutes, stirring occasionally. Add the leaves ...

This toasted cheese sandwich is loaded with flavor from chard, mushrooms, cheese and a healthy dose of creamy horseradish.