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 ...

The ruffly leaves and sturdy stems of rainbow chard count as two vegetables in one, and both can be used to great effect in rich gratins, as co-chefs Ginevra Iverson and Eric Korsh do in dueling sides ...

Bright pink, red, yellow, and green stalks characterize rainbow chard; don’t discard the stems when you cook the leafy greens. Cook them first with onion to soften them, and then stir in the leaves ...

Instructions: When cleaning the chard leaves, run your fingers on either side on the base of the stem, upward, to tear away each leaf from its stem. Fill a large mixing bowl with water and submerge ...

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 ...

Spinach fades quickly in Southern gardens, but chard—another dark leafy green with a mild but vibrant flavor—can last well into summer. A close relative of the beet, chard is a natural match to bright ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. I first cooked with chard when I came across it in Vanya Cullen's biodynamic vegetable garden. I ...

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 ...