Winter tends to draw the short stick when it comes to seasonal produce love. Though their offerings aren’t always as bright and colorful as peak spring, summer and fall fruits and vegetables, the cold ...

This quick Swiss chard recipe incorporates the stems and the greens. It's a great side dish or can make a good filling or topping for pizza, a frittata, galette and more. You can use this same ...

No one is quite sure why the leafy green is called “Swiss” chard, mainly by speakers of English only. Other languages and peoples call it merely “chard” or prefix that word with one of the colors in ...

If you've never used orzo to make risotto, you'll be delightfully surprised at how easy and delicious this version with Swiss ...

Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like. Heat ...

This nutritional sausage chard pasta is seasonal and simple enough to make at the end of a long day. (Recipe Credit: Adrianna Adarme of Fresh Tastes). To prep the Swiss chard, I chopped up the stems ...

Though referred to as Swiss chard in the United States, Switzerland has no particular claim to this sturdy cooking green. Chard, it turns out, is a citizen of the world, with roots in the cooking ...

I’ve tried making this by sauteing the chard until all its liquid is cooked off and then adding the cream to create the sauce. Sadly, that method creates a dish with all the harsh, almost metallic, ...

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 ...

Farmers are just as interested in growing something new as we are in trying out a delicious new vegetable. Linda Scharko of Scharko Farms says she waited two months to get her hands on the seeds for ...