The cooked chard can be refrigerated overnight.
Cooking Club Tip: A member of the beet family, Swiss chard is available in a variety of colors, all of which can be substituted in this recipe. Although they all share characteristically crinkly leaves and celery-like stalks, the colors and textures run the spectrum. The stems, ribs and veins of Rainbow, or Bright Lights, chard show golds, oranges and pinks. Rhubarb chard's flavor and colors tend to be deeper and more pronounced, while Ruby chard has thinner stems and a bright red hue. Both the stems and leaves are edible but they should be separated to ensure even cooking; the leaves are often treated like spinach and the stems like asparagus.