They were also much more wilted at one point.
See, I picked them up at the last minute of a farmer’s market on a scorching Saturday. I dragged them home and left them on the counter. The next day I got my wits about me, snipped off the tips of this bundle of Swiss chard, and put it in a container (the same one that my maternal grandmother stored celery!) filled with water, ice cubes, and 1 tsp of white vinegar.
By the time the water melted… VOILA!… these greens were lush again.
You can use this method with broccoli, too. Just slice the ends and slice the heads in half, allowing them to soak up the water.
Easy-peasy. And they look sort of attractive on the kitchen counter!