Plant ruby Swiss chard seeds directly into the soil after the last frost date in your area. Sow seeds about half an inch ...

Swiss chard — a tall, leafy green with a thick, crunchy stalk and wide, fanlike, glossy, green leaves — is a nutritional standout in the vegetable world. Rediscovered by botanists in the 1600s in the ...

Swiss Chard is in season right now and perfect for many summer recipes. Chard or Swiss Chard has a tart quality that sets it apart from other greens, and comes in red and green varieties. Watch The ...

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 ...

We hope you’re hungry! This summer, we’re highlighting a must-eat-right-now ingredient every week. While the spring rains delayed several crops, local chard—this week’s featured veggie—is starting to ...

Swiss chard is a leafy green with sturdy, colorful stalks and tender leaves that lend a subtle, earthy flavor to any dish. Whether you find rainbow chard or green and white stalks, fresh chard is ...

1. In a small dry skillet over medium-low heat, spread the pine nuts. Toast, stirring often, for 3 to 5 minutes, or until they turn golden brown. Immediately transfer to a plate to keep them from ...

2 cups (packed) coarsely grated aged Gouda cheese plus 1/2 cup finely grated (about 10 ounces total) 2 cups (packed) coarsely grated Edam cheese, divided Melt 3 tablespoons butter in large pot over ...

3 to 4 cups washed and thinly sliced chard or spinach leaves 4 ounces ricotta or chevre, crumbled Freshly grated nutmeg Salt and freshly ground pepper, to taste 1 tablespoon butter 4 or 5 eggs, ...