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 ...

Americans have been conditioned to treat the weekend after Thanksgiving as the kickoff of the race to the mall for an orgy of shopping, but it is actually something far more meaningful: the official ...

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 ...

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 ...

1 bunch chard (add up to 2 more bunches’ worth of stems, if you like) Instructions: Trim the chard by cutting out the stems. Chop the stems and slice the leaves into thin ribbons, set aside separately ...

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 ...

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, ...

When you make soup, chard cooks down and takes on the flavor of whatever else you’ve put in the pot. The possibilities are nearly endless, but this simple soup highlights the chard. Like most soups, ...