Can I use Limp Swiss Chard?

[butterfly_mommy]

We got our Organics box on Thursday evening and I didn't get to the swiss Chard till today. It is now all limp (it was in the fridge) can I still use it?

[snowbunny]

It'll do well in soups, even if it's a bit limp.

[lynsage]

As long as it's not slimy or moldy, it should be fine in soup as the PP suggested, or stir-fried.

[KatWrangler]

I thought you could revive some veggies by shocking them. But I am not sure if its rinsing in warm water and then throwing them in a bowl of ice water or not.

[butterfly_mommy]

Thanks everyone. Soup it is!

[cristeen]

Absolutely. Limp just means dehydrated. I haven't had much luck with rehydrating greens like kale or chard (I do it with lettuce though), but they still cook up just fine.

[dogmom327]

Mine's constantly going limp. I just saute it up with butter and garlic

[Otto]

Originally Posted by KatWrangler

I thought you could revive some veggies by shocking them. But I am not sure if its rinsing in warm water and then throwing them in a bowl of ice water or not.

I tend to think of "shocking" vegetables as being rapid cooling in ice water after blanching. Limp greens may perk up a bit if just trimmed at the stem end and soaked in cold water for an hour or so, but I wouldn't bother with a warm-water rinse. As stated above, so long as the leaves are free of yellowish rot or slime, they're edible. With chard, "rubbery" stems may be salvageable even if the leaves are not.

[KatWrangler]

You are right. Shocking is to stop the cooking process.