I'm braising some short ribs to eat for dinner this week. I'm planning to have polenta and sauteed chard with them. Could I wash and chop the chard today and then put it in the fridge to just pull out and cook during the week? Or would it get all gross?
The greens will keep well if washed and then thoroughly dried - use a salad spinner if you have one. Otherwise dry the leaves with towels or shake the leave, loosely wrap them in paper towels and put them in a plastic bag. Chard is a fairly tough green so you'll have no issue. I'll make a bunch of salad greens, spin them, and keep them in the spinner for days. They will wilt a bit after a day or two but can be refreshed with cold water and another spin.