In Season: The Swiss chard harvest typically begins in the late summer and lasts into the fall. Many markets carry chard year-round.
What to Look For: You'll typically find three types of chard in stores and at farmers' markets: Rainbow chard has colorful red, pink, yellow, or white stalks; Fordhook Giant is identifiable by crinkly leaves and thick, white, tender stalks; and Ruby Red (or Rhubarb) chard has thin, red stalks and slightly stronger flavors. Regardless of kind, look for crisp, vibrant green leaves with no yellow or brown marks. Avoid leaves with small holes.
How to Store: After a mild rinse, store chard in moistened paper towels in a plastic bag (with a few pinholes to allow air to circulate) in the refrigerator for two or three days.
This rich lasagna layers sweet Italian sausage and sauteed Swiss chard with creamy bechamel. The individual dishes are topped with fontina cheese and baked until browned and bubbly.
Ricotta is blended with Parmesan cheese and chopped Swiss chard to make a creamy, colorful filling for homemade tortelloni. A rich Gorgonzola cream sauce makes this a truly luxurious meal.