|Formerly flat bunches of chard, after reconstituting submerged in water for two hours.|
Because I didn't really expect the outcome to be this amazing, I didn't take a "before" picture. But my chard was flat, folks. Droopy doesn't begin to describe it. I trimmed the stem ends, and put it all in my big old yellow Tupperware bowl (you know, the gigantic one). I filled the bowl to the brim with water. Two hours later, I noticed that the chard was curling up crisply out of the bowl. I prepared to spin it dry, but realized, as I lifted the leaves out, that it was already dry. In the bottom of the bowl, only about 1/4 cup of water remained. The chard had absorbed all the rest. It looked as if it had just been picked.
So don't give up on your greens. I suspect the key thing was to trim the stem ends; the water was probably absorbed into the chard through the stems.
Update: It works for spinach, too. Be sure to freshly tear or cut stem ends and make sure the stem ends are submerged. I do think the leaves take up the water from them. And I was delighted to discover a new way to use chard from commenter Janet. Thank you!