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 ...

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 ...

You have probably seen bunches of Swiss chard in the produce section of your supermarket — usually next to spinach and kale — and didn’t know how it differs from other greens. Chard is softer and ...

1. Have on hand a 9-by-13-inch baking dish. 2. In a heavy-based saucepan, combine the rice, water, and a generous pinch of salt. Bring to a boil, lower the heat, and cover the pan. Simmer for 15 ...

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 ...

HINESBURG -- I returned from Julie Rubaud’s kitchen gardening workshop in April with new ideas for dinner as well as fresh inspiration for my neglected vegetable garden. The owner of Red Wagon Plants ...

Note: Since fresh black-eyed peas are time-consuming to shell, I serve a small amount separately to be added to each portion. Slim black-eyed peas don’t need to be shelled. They can be cooked like ...

Heat oven to 375°. Cut acorn squash into 1/2-inch pieces, toss with 1 1/2 tsp olive oil and fine sea salt, and spread on a baking sheet. Roast until tender, 10 minutes. On another sheet, spread pine ...

Sure, today kale is the glamour-puss of the winter greens crowd. But it wasn’t so long ago that that crown belonged to the chards. And though fashion may have moved on, they do still have a lot to ...

In Felina, a tiny village nestled in the foothills of the Apennines, in the northern Italian province of Reggio Emilia, ...