Limited Edition Collector Blades
How to Cut Swiss Chard (Leaves and Stems)
How do you cut Swiss chard? Wash it, cut the stems away from the leaves with a V cut, slice the stems like celery, then stack, roll and slice the leaves into ribbons. Cook the stems a few minutes longer than the leaves. The Nakiri Knife 6", Shogun Series, ELITE ($159) has a flat, straight edge (AUS-10V, 62+ HRC, 8–12°) that slices through stacked leaves cleanly without bruising.
Step by step
- Wash in a bowl of cold water and lift out; repeat if gritty. Dry well.
- Remove stems. Lay a leaf flat and cut a V along both sides of the stem, or fold the leaf in half and slice the stem off.
- Slice the stems crosswise into ¼–½ inch pieces.
- Stack the leaves, roll them into a cigar and slice into ribbons (chiffonade) or chop roughly.
Stems vs leaves
| Part | Texture | Cook time |
|---|---|---|
| Stems | Crunchy, like celery | Sauté 3–5 minutes first |
| Leaves | Tender, like spinach | Add last, 1–2 minutes |
Ways to use it
- Sauté with garlic and olive oil.
- Add ribbons to soups and pasta.
- Pickle the colorful rainbow-chard stems.
- Use whole leaves as wraps.
Storage
Refrigerate unwashed in a loosely closed bag. Use within a few days.
Which knife should you use?
| Knife | Best for |
|---|---|
| Nakiri | Straight push cuts through vegetables; flat edge means no connected slices |
| Santoku | All-purpose slicing and dicing with a flatter profile |
| Chef's knife | Large, dense produce and rocking cuts |
| Paring knife | Trimming, coring and small work in hand |
Whatever you use, keep it sharp: a dull blade needs more force, slips more easily and crushes produce instead of slicing it. Cut on a wood or plastic board, never glass or stone, and hand wash and dry the blade right after.
Our picks
Nakiri Knife 6", Shogun Series, ELITE ($159). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Nakiri Knife 7", Valhalla Series ($159). Spec sheet: 5-layer 9CR18MOV stainless, 58+ HRC, 16–18° edge, resin and burl wood handle, leather sheath. Flat edge for clean push cuts.
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Related: how to cut kale and how to cut bok choy.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips and how to hold a chef knife.
FAQ
How do you cut Swiss chard?
Cut the stems from the leaves, slice the stems like celery, then stack, roll and slice the leaves. A nakiri like the Nakiri Knife 6", Shogun Series, ELITE ($159) cuts stacked leaves cleanly.
Can you eat Swiss chard stems?
Yes. Cook them a few minutes longer than the leaves.
Do you need to remove chard stems?
Separating them lets you cook each part correctly.
How do you wash Swiss chard?
Swish in cold water, lift out, repeat if gritty, then dry.
