Swiss chard is easy to prepare in many different ways - it cooks quickly, which makes it a great option when you need to throw together dinner.  Try bietole e ceci, where sautéed Swiss ...

Simmer for 15 minutes. Fluff with a fork and leave to cool. 3. Separate out the 12 largest Swiss chard leaves. Cut off the thickest part of the stems of these leaves. 4. Bring a large pot of ...

Swiss chard is typically grown as a crop, but it offers a great deal of visual interest, too - especially if you pair it with ...

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 ...

Growing Swiss chard is simple, making it an easy crop for new and small-scale farmers. With its ability to withstand cooler ...

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 ...

This member of the beet family has large, flat, crinkled green leaves with thick, fleshy stems and ribs. Think of chard as two vegetables for the price of one, since the leaves and stems can be ...

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 ...

Yeah, so this time on Friday Failures, let's talk about stuffed chard leaves. I want to tell you all the good things about chard before I get to my complaints about this method of preparation.