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 ...

Chard is a leafy green vegetable that's part of the Chenopodiaceae family (a subfamily of the Amaranthaceae plant family, but in layman's terms, the beet family). Its large and crinkly leaves are ...

Compared to the stress of grocery shopping these days, the peaceful pace of rolling up to the farmers market is a welcome respite. It’s so nice to have fresh vegetables, meats, even spices and teas ...

Still a little uncertain about spinach in light of the recent E. coli scare? Try a worthy substitute: Swiss chard. "If vegetables got grades for traditional nutrients alone, Swiss chard would be the ...

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Ever find yourself tossing a box or bag of greens to your grocery cart, only to find it wilting in the back of the fridge a week later? We’ve all been there. Dark leafy greens are among the most ...

If you don't have this particular variety of brightly colored chard, substitute any other kind.Makes 4 servings 1 bunch Rhubarb Swiss chard 3 tablespoons virgin olive oil 3 cloves garlic, minced 8 ...

1 bunch Rainbow Swiss chard, stems cut in 1/2-inch lengths, leaves cut in 1- to 2-inch slices 1/2 cup chicken stock Salt to taste Place the bacon in a cold pan over medium heat. When the fat has begun ...