Rainbow Swiss chard (also known as Bright Lights) has green leaves, but its stems and ribs range from yellow to red. It's available at some supermarkets. Plain, all-green Swiss chard can be ...

1. Cut greens just where the base of the leaf meets the stem. Set leaves aside. Trim cut ends from stalks and cut stalks into small pieces. Set aside. 2. Stack a few chard leaves and roll tightly.

Place potatoes in cold water with 2 tbsp. of salt. Bring to a boil and allow them to simmer (approx. 35 minutes) until fork tender. While the potatoes are cooking, preheat oven to 400 degrees. Mix all ...

At my CSA, it's the time of year where I have to make hard decisions — choosing between kale and Swiss chard. It doesn't seem like a hard decision, but it is. I'm standing there, making a split-second ...

Sautée Swiss chard in a pan with olive oil, salt and pepper Add red pepper flakes to make it spicy Sautée until Swiss chard is wilted Squeeze lemon on top as desired White Cheddar Polenta (Alternative ...

Getting your Trinity Audio player ready... 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 ...

The goosefoot, or Chenopodiaceae family, includes diverse and nutritious species. Here in Central Texas, we have an edible wild variety of the Goosefoot family called lamb’s quarter (Chenopodium album ...