You have probably seen bunches of Swiss chard in the produce section of your supermarket - usually next to spinach and kale - ...

You'll love the pasta with braised greens. Swiss chard is a leafy green with sturdy, colorful stalks and tender leaves that ...

Look for Swiss chard with firm, deep green leaves. Smaller leaves will be tenderer and have a milder flavor. Store chard in the refrigerator to keep fresh. Swiss chard can be enjoyed raw in salads ...

Swiss chard (Beta vulgaris subsp. cicla) is actually a variation of the beet (Beta vulgaris) that is grown for its large, edible leaves rather than the root. Swiss chard's thick red stem ...

Chard and kale are two reliable winter garden crops in our mild climate. Light frosts won’t bother them. In fact, frost enhances their flavor and builds sturdy leaf tissue. When choosing chard ...

They’re composed of a simple flour dumpling paste that can include bits of dried meat, cheese, or herbs, and rolled up in a blanched leaf of Swiss chard. The verdant morsels are draped in a ...

Chard differs from its botanical relation, though. We eat the root of the beet and usually discard the leaves, but we eat the leaves of the chard while the root is inedible. The chard ribs come in ...

It is also known as chard, leaf beet or spinach beet. Swiss chard lacks a fleshy root like beets produce, and the large, glossy leaves are borne on fleshy leafstalks that can vary in color ...

Growing produce in Colorado doesn’t need a college education, but it does require a love for the land, a bit of climate savvy ...