Add Yahoo as a preferred source to see more of our stories on Google. Swiss chard is a leafy green with sturdy, colorful stalks and tender leaves that lend a subtle, earthy flavor to any dish. Whether ...

This undated photo provided by America's Test Kitchen in May 2019 shows Garlicky Swiss Chard in Brookline, Mass. This recipe appears in the cookbook "Vegetables Illustrated." (Daniel J. van ...

Chard is the underdog when up against kale and spinach, but it deserves its moment in the spotlight, too! For some reason, it doesn’t feel like a popular or go-to green, even though it has all the ...

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, ...

Inspired by the full-flavored vegetable stews of Spain, this earthy fare satisfies the stomach and warms the soul. Don't worry if some of the potato slices break up during cooking; they'll just add to ...

Swiss chard is my go-to summer, fall and winter vegetable not only because it is delicious but because it is so versatile. The large quilted deep green leaves just beg to be stuffed while the smaller ...

Leafy greens are generally a good source of magnesium. If you don't like kale, which provides 29 milligrams (mg) per cup, ...

Welcome back to our semi-weekly column, Market Fresh, in which we take a look at one ingredient that's showing up in the city's Greenmarkets right now and tell you what to do with it. Last week, we ...

This quick one-pot approach to cooking Swiss chard results in a hearty, flavorful and versatile side dish. To avoid watery, overcooked chard, we started cooking the greens in a covered pot just until ...

March marks the beginning of spring and is the month we celebrate all things green. Earlier this month, children in classrooms participating in Harvest of the Month celebrated our bounty of local ...

This quick one-pot approach to cooking Swiss chard results in a hearty, flavorful and versatile side dish. Cutting the tough stems smaller than the tender leaves meant that we could throw both in the ...