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 ...

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

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 ...

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 ...

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 ...

Don’t throw away beet stalks. This zero waste recipe uses the tops of the beet root plant. When roasted, they turn tender on ...

This week's look at what's new, bountiful or even mysterious in the produce aisles. Chard, commonly known as Swiss chard, is perhaps the star among "leafy greens," that collection of nutritional ...

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 ...

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 ...