Unlike many greens, the stalks of Swiss chard are completely edible; in fact, in European countries they are considered the best part of the plant. Unless the chard is young, though, the stalks should be separated from the leaves and given a little extra cooking time. Whenever possible, use the cooking liquid from chard in a sauce or add it to a soup; a significant percentage of the nutrient content of greens is released into the liquid as they cook.
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