This is particularly beautiful if you can find rainbow chard, those multicolored bunches with red, white and yellow stems. Slice the chard crosswise in thin strips. If the pieces are too thick, ...

As I've mentioned before, one of the ways I get inspiration and ideas for my meals is by shopping. Whether it's the farmers market, the co-op, or the grocery store, just looking at fresh produce ...

Olivia Wu first encountered this dish of braised greens in Ningbo, China, a city south of her native Shanghai. There, the technique of slowly wok-braising greens with spices and a duo of soy sauce and ...

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 ...

Swiss chard is a leafy vegetable that is a great addition to gardens now. It is reliable, productive and should be more commonly planted. An attractive and often colorful plant, some types of Swiss ...

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

1. Rinse the chard and cut the leaves off the stems. Slice the stems into 1/4-inch slices and cut the leaves into 1/2-inch ribbons. Cover the sweetened cranberries with 1/3 cup boiling water and let ...

Farro and roasted cabbage form the foundation of Justine’s salad, with pepitas, red onion and those crisped chard leaves adding a bit of crunch. Chickpeas, goat cheese and dried cranberries join the ...

Want to eat more veggies in 2007? Start with these versatile and delicious leafy greens. It looks like a vegetal road map, as the bright-red stalk sends myriad crimson veins throughout the deep-green ...