Swiss chard, a Mediterranean native, is celebrated for its rich flavor and nutritional prowess, including vitamins A, C, K, ...

Instructions: Trim the chard by cutting out the thick white stem. Bring a pot of water (about 6 cups) to a boil. Add the tablespoon of salt and the chard leaves. Cook until wilted, about 1 minute.

You may not know Swiss chard as well as, say, spinach, but this earthy green has a wonderful, meaty mouth-feel. You can cook it the same way you do spinach. Combine it with pasta, and you have a fast ...

Instructions: Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut ...

Getting your Trinity Audio player ready... 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 ...

Dark, leafy green vegetables are among the most nutrient-dense foods. The leaves and stalks of Swiss chard, in particular, provide an abundance of vitamins, minerals, and powerful plant compounds.

Because I’m an absolute menace I bought Swiss chard at the Farmers Market on Saturday, two beautiful bunches. The problem isn’t that I bought Swiss chard, it’s that now I want to share every single ...

This fabulous green has been overshadowed by kale and spinach for far too long. Chard is the underdog when up against kale and spinach, but it deserves its moment in the spotlight, too! For some ...

Americans have been conditioned to treat the weekend after Thanksgiving as the kickoff of the race to the mall for an orgy of shopping, but it is actually something far more meaningful: the official ...

Though referred to as Swiss chard in the United States, Switzerland has no particular claim to this sturdy cooking green. Chard, it turns out, is a citizen of the world, with roots in the cooking ...

I’ve tried making this by sauteing the chard until all its liquid is cooked off and then adding the cream to create the sauce. Sadly, that method creates a dish with all the harsh, almost metallic, ...