Look for rainbow varieties of chard at farmers’ markets or farm shops ... Drain again and pack into freezer bags, then label and seal. Cook from frozen. The stem is often steamed and served ...

I love to use them in stews and chunky soups. Combining dried cannellini beans with chard makes a really hearty winter soup that will warm the whole family. The fennel adds another layer of ...

“There’s a lot of water in that stem. If you cook it, you do need to be aware of that.” However, chard is not everyone’s cup of tea. “I don’t absolutely love the flavor by itself ...

For this one, I used Rainbow chard or you could swap it for Swiss chard, spinach or any other softer green. Or use a hardier green like kale or collard and cook both the leaves and stems a bit longer.