This quick Swiss chard recipe incorporates the stems and the greens. It's a great side dish or can make a good filling or topping for pizza, a frittata, galette and more. You can use this same ...

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 ...

Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like. Heat ...

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 ...

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 ...

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 ...

Oil-cured olives (also called dry-cured) showed up often on my Sicilian grandmother's table. They would dot her rectangular pizzas or show up as antipasto alongside sharp cheeses, pickled artichoke ...

This nutritional sausage chard pasta is seasonal and simple enough to make at the end of a long day. (Recipe Credit: Adrianna Adarme of Fresh Tastes). To prep the Swiss chard, I chopped up the stems ...

Tender, silky greens cook down in coconut milk, then are topped by crunchy, bright pickled chard stems. Swiss chard and spinach are wilted together with coconut milk in this tender, silky riff on ...

From the title of Lidia Bastianich’s new cookbook, “Lidia’s Mastering the Art of Italian Cuisine,” you might be expecting an encyclopedic textbook, along the lines of Julia Child’s classic masterwork ...

Preheat oven to 350 degrees. Cut the stems from the chard and slice them into 1/2-inch pieces. Stack and roll the chard leaves into small logs and slice into 1-inch strips. Coat an ovenproof skillet ...

This recipe is part of the L.A. Times’ Week of Meals series. Tender greens mingling with melty cheese on toast is simple, perfect comfort food. Crisp, spicy radishes are dressed with hot sauce here to ...