These culinary chameleons can be braised, sautéed, or enjoyed raw in salads. Here’s how to choose and use them.

Use Swiss chard as a delicate wrapping for salmon, helping gently steam the fish to flaky perfection. And don't worry if your "wrapping" skills aren’t perfect; the fish still cooks up nicely.

Look for rainbow varieties of chard at farmers’ markets or farm shops. Choose fresh-looking bunches with bright, glossy leaves and firm, unblemished stalks. Reject any that are starting to yellow.

This vibrant Mediterranean soup builds a veggie-forward flavor profile accented by an herbaceous tomato-based stock.

1. Tear the leaves off the chard and kale stalks. Finely chop the stalks and roughly rip the leaves. 2. Place the tomatoes in ...

Vibrant vegetable soups are both a panacea for the lingering winter and a forecast of the spring to come. This hearty soup ...

Strip the leaves from the stalks of chard. Roll them up and slice finely, then leave to one side. Cut the stalks into 1–2cm/½–¾in pieces. Put the olive oil and anchovies into a large pan and ...