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 ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Swiss chard is a leafy green with sturdy, colorful stalks and tender leaves that lend a subtle, earthy flavor to any dish. Whether ...

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 kept staring at that patch of chard in the garden. It’s wild San Francisco chard, grown from starters from Logan’s Gardens, which sells at the Santa Monica and Hollywood farmers markets. The leaves ...

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 ...

Rainbow chard stems are among the tastiest in the greens department. They do take a bit longer to cook, so get them into the pan a bit before you add the green leaves. Heat 1 Tbsp. oil in a large ...

Local chard has been available through the winter at the Oxford Farmer’s Market. Chard is here year-round perhaps because the plant produces multiple crops. Chard is often grouped with kale. Both are ...

1. In a small dry skillet over medium-low heat, spread the pine nuts. Toast, stirring often, for 3 to 5 minutes, or until they turn golden brown. Immediately transfer to a plate to keep them from ...