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 ...

This colourful vegetable is a mix between spinach and beetroot and works so well in a soup or side dish – one of which can double as a veggie main Rachel Allen's gratin of chard and Gruyère. Photo: ...

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 ...

It's a recipe that makes rainbow chard as flavorful as it is beautiful! Professional caterer Alison Tucker shared how to make this leafy green the star of your next meal! For more information and ...

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 ...

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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 ...

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 ...

You have probably seen bunches of Swiss chard in the produce section of your supermarket — usually next to spinach and kale — and didn’t know how it differs from other greens. Chard is softer and ...

Chard is a leafy green vegetable that's part of the Chenopodiaceae family (a subfamily of the Amaranthaceae plant family, but in layman's terms, the beet family). Its large and crinkly leaves are ...