- Chard is known for being solid and earthy, a substantial side or the humble basis of hearty soups. But the array of shades in the stems and veins of this variety make it a bit of a show-off. Shot through with magenta, orange, red, purple and golden yellow, rainbow swiss chard looks especially lovely in summer salads, chard is an excellent source of vitamin C and the antioxidant beta carotene (a pre-cursor for vitamin A), plus it's a good source of potassium and magnesium.Superveggies contain nutrients that contribute to heart health. Learn More.Claims
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LEAFY GREENSStoring Spinach, Swiss Chard, and Collard, Dandelion, and Turnip Greens
These greens retain their crispness if kept in the coolest part of the fridge for up to 4 days. Wrap in damp paper towels and store unwashed in a perforated plastic bag.
Kale is tastiest if eaten soon after purchase, but it should keep in the refrigerator for up to a week if stored in a perforated plastic bag with its leaves close together.
Storing Chicory and Escarole
These greens retain their crispness for up to a week if kept in the coolest part of the fridge. Wrap in damp paper towels and store unwashed in a perforated plastic bag.
Storing Brussels Sprouts
Place unwashed Brussels sprouts in a paper bag in the crisper drawer of the refrigerator, where they should keep for 3 to 4 days.
Storing Kohlrabi Greens
These greens are very perishable, so wrap in damp paper towels and store unwashed in a perforated plastic bag in the crisper drawer of the refrigerator. They should keep for a couple of days.