I rarely eat chard. Not because I don’t like it, but I’ve just never been sure how to prepare it properly. I regularly use spinach, kale, and other greens in my dishes, but most chard recipes call for ...

No one is quite sure why the leafy green is called “Swiss” chard, mainly by speakers of English only. Other languages and peoples call it merely “chard” or prefix that word with one of the colors in ...

Two cool-season crops that are a staple in my garden each year are Swiss chard and spinach. I use them in soups, casseroles and salads, and steamed with butter and lemon juice. Both can be planted in ...

You couldn’t want more healthful ingredients for a side dish than high-fiber brown rice and nutrient-rich Swiss chard. But if you cook the greens with oil, you can get a fattening one. Here, onions, ...

Spring greens make wonderful salads, but winter greens including kale, collard, mustard, turnip greens, spinach and Swiss chard are great additions to hearty soups, casseroles and gratins. These ...

Swiss chard — a tall, leafy green with a thick, crunchy stalk and wide, fanlike, glossy, green leaves — is a nutritional standout in the vegetable world. Rediscovered by botanists in the 1600s in the ...

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I first ate this at a lovely restaurant in Fowey in Cornwall, and knew that, once home, I had to make it myself. And I pretty much haven’t stopped since. Swiss chard is in season from June to August, ...

As the end of summer quickly approaches, I find myself glancing around the produce section and wondering what lies ahead as the weather changes. Goodbye, corn. So long, tomatoes. But luckily there are ...