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 ...

Braised swiss chard takes intimidating ingredients and, with simple easy steps, makes them luxurious. Once you know the trick to braising leafy greens, you can do this with any winter green of your ...

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.

This vegetarian gratin features crispy gnocchi and blanched Swiss chard in an ultra-luxurious Mornay sauce. A riff on creamed spinach, this cheesy Swiss chard gratin is studded with buttery toasted ...

Chard is the underdog when up against kale and spinach, but it deserves its moment in the spotlight, too! For some reason, it doesn’t feel like a popular or go-to green, even though it has all the ...

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 ...

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.

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 ...

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 ...

Though this is referred to as an “omelet,” it’s thick, more like a frittata, and is finished in the oven. With the rack in the center position, heat the oven to 400 degrees. In a 10-inch ovenproof ...

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, ...