Fresh, local and delicious! Cookbook author and Chef Betty Rosbottom has a local farmstand-to-table recipe that’s sure to be ...

Add the Swiss chard. It will look like there’s too much volume but not to worry, it shrinks. Stir the mixture so the garlic and oil is evenly distributed throughout the chard. Also, the moisture from ...

How to Prep and Cook It. Much like kale, chard’s leaves need to be removed from the stalk before cooking. I like to hold the end of the stalk, fold the leaves in half over it, then use my index ...

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 ...

For cooking, you can use it in just about any application: braise it, blanch it, ... Collard greens, mustard greens, chard and kale are excellent in all kinds of cooked (and raw) preparations.

Transfer to a bowl. Wipe pan, add remaining tablespoon olive oil and place back over medium heat. Add chard stems, scallions and garlic. Sauté 2-3 minutes. Add raisins and olives and cook 15 seconds.

They are close in flavor and texture to Swiss chard, so they can be swapped easily without altering cooking times or methods. To substitute, use a 1:1 ratio. 5.