Strip the leaves from the stem and tear into irregular pieces. From there you can…

-Sauté the greens and sliced chard stems in butter with onions, garlic, and mushrooms…Hello, frittata! Hello, galette!

-Quick pickle the stems in your fav brine recipe. Or eat them raw dunked in hella dip.

-Mix with tender herbs and lightly dress in a Honey Mustard Dressing. Perfect for a grain bowl or with salmon.

-When all else fails, wilt into soup, curry, pasta, risotto, scrambled eggs, or mac & cheese.