BUNCHING CHARD/BIG LEAVES
Removing the stems from the leaves:
Lay one leaf flat on a cutting board. Take a sharp paring knife and slice along the stem, all the way to the tip of the leaf. Remove the stem and chop like celery. Repeat with remaining leaves.
Slicing the leaves into ribbons:
Take chard leaves, with stems removed, and layer them on top of each other on a cutting board. Roll up all the leaves together, then slice crosswise into 1" thick slices. You will be left with 1" wide ribbons of chard.
BABY CHARD/SMALL LEAVES
A braise is a simple cooking method involving heat, food, and liquid. Your choice of braising liquid determines much of the depth of flavor and richness of your dish. The simplest braising liquid is water. Other options include broth, tea, milk, cream, or juice. To braise baby chard, simply heat some braising liquid in the bottom of a pan, then add chard, and cook until you reach a desired sauciness. Season with salt and pepper.
Place about 1/2 " of water in the bottom of a sauce pan. Put chopped chard in a steamer basket above the water. Bring to a boil with the lid on, and steam for 1-2 minutes. Remove lid and from heat when you reach desired tenderness.
The simplest saute involves chopped chard, minced garlic, salt, pepper, and some oil. Heat a small amount of high heat oil in a frying pan. Add garlic. Add chard about 2 minutes later. Stir and fry until chard is bright green and wilted. Sprinkle with salt and pepper. Our favorite cooking method at Moose Meadow Farm!
Eat it raw:
Chopped small or left whole, the leaves of baby swiss chard are quite tender and flavorful. Use them in any salad where you would use lettuce, spinach, or other baby greens.