Strip the chard leaves from the stems and cut the stems crosswise into 1/2-inch lengths. Stack the leaves and cut them into 1-inch-wide strips, then coarsely chop them.

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.

Sauté Swiss chard leaves and stems in a small amount of extra-virgin olive oil and season with freshly ground black pepper, minced garlic, and freshly grated Parmesan cheese.

Swiss chard leaves can be affected by Cercospora leaf spot, causing older infected leaves to yellow and die. This fungal disease usually occurs when conditions are warm and humid.

Swiss chard foliage grows upright, prominently displaying the vibrantly colorful leaf stems. It is an attractive plant that can make a colorful addition to ornamental flower beds.

Strip the chard leaves from the stems and cut the stems crosswise into 1/2-inch lengths. Stack the leaves and cut them into 1-inch-wide strips, then coarsely chop them.

Here on The Cutting Board, if you're unfamiliar with it, we find simple, delicious ways to prepare food, mostly vegetables. And I like to think I know my way around the kitchen. I mean, my boss ...

1 ½ cup flour. 1 teaspoon salt. ½ teaspoon black pepper. ¼ teaspoon nutmeg. 2 tablespoons finely chopped parsley. 2 eggs. ½ tablespoon oil. ½ cup milk ...