Spinach is so yesterday – this Swiss chard casserole will surprise you with its flavor, simple preparation, and irresistible crust.

In a very large skillet (or use two skillets), heat the oil over medium heat. Add the garlic and saute, stirring constantly, until just softened, 3 to 4 minutes.

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Add chard and cook, stirring, until chard begins to wilt, about 1 minute. Cover, reduce heat to low and let chard steam gently about 10 minutes. Stir in lemon juice and salt to taste.

2 1/2 cups grated Parmigiano-Reggiano (5 ounces), divided 1 teaspoon salt, divided 2 tablespoons unsalted butter 6 tablespoons olive oil, divided 2 large onions, chopped (about 4 cups) 1 large ...

People don't give chard enough respect, in my humble opinion. They think it's health food. This dish may look healthy, but it's really all about the flavors: it's earthy, savory, sweet, salty, and ...

Stir in the chard stem pieces, lower heat to medium-low, cover and cook until softened, but just so, about 5 minutes, stirring once or twice. Remove the stems and set aside on a warm plate.

Some prepping for this recipe can be done in advance. Wash and stem the chard. Slice the stems thin, and set aside. Roughly chop the leaves. Bring 2 quarts of salted water to a boil and cook the ...

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. Simmer for 15 ...

This quick one-pot approach to cooking Swiss chard results in a hearty, flavorful and versatile side dish. To avoid watery, overcooked chard, we started cooking the greens in a covered pot just ...

1 tablespoon olive oil 2 tablespoons butter, divided 1 cup chopped onion 2 small cloves garlic, minced 3 / 4 cup fat-free, low-sodium chicken broth 1 / 3 cup dry white wine 1 / 2 large bunch chard ...