I’ve got Swiss chard coming at me from all directions – it’s like Swiss chard is trying to take me down or something.

Well forget it, Swiss chard. I’ll wipe the floor with you! Or I’ll dry your leaves and make a broom to sweep the floor with you at the very least.

Anyway, I’ve figured out a couple more sneaky things about Swiss chard.

Swiss Chard Secret #3: Fresh is best.

Obvious? Maybe. But really, the chard that’s ripped from the ground mere moments before it’s sliced and prepped is proving to be the least bitter.

So if you score some, don’t wait too long to eat it.

If what you have is a bit older or is late season chard, you can blanch it first to remove some of the bitterness before preparing it as described in Secret #4 below.

(I’ve never actually blanched anything, but as I understand it – you drop it in boiling water for one minute and then immediately rinse with cold water or move to a pre-prepped ice bath)

Swiss Chard Secret #4: Swiss chard as part of green mix in salad is good, but sauteed with garlic and onions is better.

Ask me how I know.

I’ve made this a couple of times now and it makes for an easy, fast meal. Saute garlic and onions in coconut oil (olive oil or butter would work too) until soft.  Slice chard into 6 – 8 inch pieces.  Add greens to other vegetables and cover, stirring occasionally.

Shortly before the greens are done, throw in a can of rinsed and drained Cannellini beans.  Cook for a few more minutes, long enough to warm the beans.

Then serve.

Super simple. Super good.

P.S. – do yourself a favor and ditch most of the stem.  The leaves are the best part.  Ask me how I know.