Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
What do you do with chard stems? How about pickling them? They taste like mild pickled beets with the texture of celery.
Leafy greens join the pickling party with a quick vinegar bath. Stems are extra crunchy and leaves get just a bit tender. A perfect cold condiment for steamy summer dinners.