November · San Diego
Swiss chard
Chard is one of the greens that does best in Southern California's cool season. It's tender enough to cook in minutes and sturdy enough for a pot of soup.
How to choose it
- Glossy, upright leaves with no yellowing
- Crisp stems that snap rather than bend
- Any color — rainbow, red, or white — cooks the same
Buy this much: 1 bunch for the suggested week: the minestrone. Another if you make the crisp chicken with white beans (half a bunch) or a frittata.
Sold by the bunch.
During the week
- Stems early and leaves late in the minestrone
- Wilted into garlicky white beans under crisp chicken
On a weekend
Stems and leaves folded into a chard and Parmesan frittata.
One thing worth learning
Chard is two vegetables. The stems need five minutes longer than the leaves, so chop them and start them first; add the leaves at the end, when they only need to wilt.