SAN DIEGO — This is the same recipe I prepared tableside when I worked at Adolph's Restaurant in Park City, Utah, except it was for a wilted spinach salad. So, give it a try on spinach if you're not ...

1. In a small dry skillet over medium-low heat, spread the pine nuts. Toast, stirring often, for 3 to 5 minutes, or until they turn golden brown. Immediately transfer to a plate to keep them from ...

In the past few decades, the types of greens available at American supermarkets and farmers markets have proliferated. Where ...

I fell in love with Chef Jason Quinn’s sautéed chard. My leafy obsession began over a decade ago, soon after he opened the now-shuttered Playground in Santa Ana. I sampled myriad dishes on the ...

In this video, learn how to make sautéed rainbow chard — a beautiful and light side dish. The recipe calls for rainbow or ruby chard, but green Swiss chard will also work fine. You should saute the ...

The ruffly leaves and sturdy stems of rainbow chard count as two vegetables in one, and both can be used to great effect in rich gratins, as co-chefs Ginevra Iverson and Eric Korsh do in dueling sides ...

Swiss chard is a leafy green with sturdy, colorful stalks and tender leaves that lend a subtle, earthy flavor to any dish. Whether you find rainbow chard or green and white stalks, fresh chard is ...

This one-pot meal from I Cook in Color, Gomez's new cookbook, "will emanate warmth on a cool fall night." Gomez’s culinary career connects her past (growing up in a village in southern India) to her ...

I rarely eat chard. Not because I don’t like it, but I’ve just never been sure how to prepare it properly. I regularly use spinach, kale, and other greens in my dishes, but most chard recipes call for ...

Local chard has been available through the winter at the Oxford Farmer’s Market. Chard is here year-round perhaps because the plant produces multiple crops. Chard is often grouped with kale. Both are ...

It’s a beet, minus the root. Which doesn’t make sense. Except it does. Because it’s chard, one of a growing number of common, yet often overlooked greens lurking at your grocer. Chard — sometimes ...