SAN DIEGO — This is the same recipe I prepared tableside when I worked at Adolph's Restaurant in Park City, Utah, except it was for a wilted spinach salad. So, give it a try on spinach if you're not ...

Swiss chard always has been a mystery to me, taking the line behind collard greens and kale, both of which I'm much more familiar with. But walking by the produce aisle at Roth's Vista store the other ...

Preheat the oven to 375 degrees Fahrenheit. Make the filling. In a large bowl, combine chopped Swiss chard, chopped herbs, olive oil and salt and pepper. Massage the ingredients until the greens start ...

Your next bunch of rainbow chard can double as a bouquet. For more than two decades, Nadia has been a copywriter, editor, and translator for digital and print in a variety of industries. Her passions ...

It’s a beet, minus the root. Which doesn’t make sense. Except it does. Because it’s chard, one of a growing number of common, yet often overlooked greens lurking at your grocer. Chard — sometimes ...

Bright pink, red, yellow, and green stalks characterize rainbow chard; don’t discard the stems when you cook the leafy greens. Cook them first with onion to soften them, and then stir in the leaves ...

Swiss chard is a leafy green with sturdy, colorful stalks and tender leaves that lend a subtle, earthy flavor to any dish. Whether you find rainbow chard or green and white stalks, fresh chard is ...

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 ...

At my CSA, it's the time of year where I have to make hard decisions — choosing between kale and Swiss chard. It doesn't seem like a hard decision, but it is. I'm standing there, making a split-second ...