Today's delivery consisted of mixed salad greens, kale , Swiss chard, and Pac Choi. We want to give you some tips on how to store and use your fresh cut vegetables. For some, Swiss chard and Pac Choi may be vegetables that you unfamiliar with, but they both are loaded with vitamins and minerals that pack quite a immunity boosting wallop. So they are well worth adding to your diet.
Swiss chard : if you're not going to eat it right away, simply fill a tall cup with water and put the swiss chard in the cup and store in your refrigerator. This will help to keep the leaves fresh and firm for a couple of days. Swiss chard is great eaten raw in your salad mix. Clean the leaves in cold water, then roll three or so leaves together in a cylinder and cut from the top to bottom creating thin strips. (Including the stems if desired) Then just add to your salad along with some of your chopped kale and you've got one terrific power salad. Top it with seasoned chicken, beans, and cheese and it makes a great dinner salad. (Rick and I eat this almost every night for dinner)
Or saute the Swiss chard in olive oil and garlic with your favorite seasoning. Cut it the same way as for a salad, but saute the stems first until tender. Add the cut leaves which will wilt in just a couple of minutes. It makes a great side or can be added to rice, pasta, chicken or fish.
Another way to handle any of your greens is to chop them up in small pieces and freeze in a ice cube. Blanch the greens and quickly cool in cold water. Chop them up in small pieces and stuff them in ice cube trays. Once frozen, you can remove them and store in Ziploc bags. These cubes can be added to a stew, soup or casserole for added goodness.
One last thought: we've found these bags to be the best for storing greens and vegetables: https://amzn.to/35iY3pS