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, ...

You may not know Swiss chard as well as, say, spinach, but this earthy green has a wonderful, meaty mouth-feel. You can cook it the same way you do spinach. Combine it with pasta, and you have a fast ...

Because I’m an absolute menace I bought Swiss chard at the Farmers Market on Saturday, two beautiful bunches. The problem isn’t that I bought Swiss chard, it’s that now I want to share every single ...

What’s in season: A member of the beet family, chard is known for its long, frilly leaves and thick, celery-like stalks. And chard itself — it’s not necessarily “Swiss” — suffers from a confusion of ...

Dark, leafy green vegetables are among the most nutrient-dense foods. The leaves and stalks of Swiss chard, in particular, provide an abundance of vitamins, minerals, and powerful plant compounds.

This fabulous green has been overshadowed by kale and spinach for far too long. Chard is the underdog when up against kale and spinach, but it deserves its moment in the spotlight, too! For some ...

Tender chard leaves star in this rustic torte from Italian cookery expert Marcella Hazan. If you find yourself staring down a mountain of Swiss chard and don't know what to do with it, Marcella ...

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, ...

I met my friend Alan almost 20 years ago, when we were both working at Gourmet magazine. He is whimsical, funny, snarky, slightly obnoxious and at his core, I think, very sincere. Once, he told me ...