All chard is Swiss chard; it’s just stalk colors and ... chard stalks take a few minutes more to soften than the leaves, so cook them a bit longer. Chard can be used much like spinach and ...

There are many types of Swiss chard, some of which have colorful, jewel-toned stalks and veins that make this vegetable particularly pleasing to the eye. As you can see, a small serving of cooked ...

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

We love us some swiss chard (by the bushel!), but it can be a little tricky to cook with. Here's your guide on how to use the nutrient-packed super green. [Food Network] The secret to finding the ...

Remove stems from Swiss chard; trim and discard stem ends, and thinly slice remaining stems. Slice chard leaves into 1-inch-thick strips. Add leaves and stems to boiling water; cook, stirring ...

you’ll want to cook them separately. My introduction to Swiss chard came many years ago in the pages of “Mastering the Art of French Cooking, Volume II” by Julia Child and Simone Beck.

Cook it all until you get a side dish ... So, to mediate the matter, I macerate thinly sliced Swiss chard in vinegar, dress it with a little oil and sugar, then jack it up with a few more crunchy ...

The best time to enjoy chard (sometimes called Swiss chard) is spring and summer ... they take a few extra minutes to cook. Many people cook the sliced stems and the leaves separately, but ...

He often grabs vegetables like the chard here, which he braises for a quick, fresh accompaniment to meaty halibut. Slideshow: More Halibut Recipes In a large, deep skillet, cook the bacon ...

Chard — or Swiss chard as it’s often called — is ... If you steam long enough to properly cook them stems, it’s likely the leaves will have had the life steamed out of them.