Some folks will get the ruby red chard, while others will receive bright lights. The leaves of both varieties look and taste just about identical. The name really refers to the stems. The bright lights have a variety of yellow, orange, red and white stems, while the ruby red have, well, red stems. Chard stems are good eating, as well as the leaves. Strip the greens from the stems before cooking. Add the chopped stems to your pan a few minutes before the softer greens to ensure an evenly cooked dish. Store chard loosely wrapped in a plastic bag in your crisper drawer. Wash thoroughly before use.
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