Swiss Chard with Garlicky Bread Crumbs is a complete side dish and perfect when sidled up against some grilled meat. WHITNEY KLING/CONTRIBUTED Swiss Chard with Garlicky Bread Crumbs is a complete side ...

Spinach and Swiss chard can be swapped out in any recipe. Homemade dressing can be used in place of bottled dressing. Using cheese tortellini for the pasta makes a heartier main dish. Instructions: ...

Enjoy swiss chard and white beans as a meal or side dish. Read more about Aube Giroux's time with Karen Kitchen Vignettes. In a heavy-bottomed pot or pan on medium heat, cook the chopped onions in the ...

Braised swiss chard takes intimidating ingredients and, with simple easy steps, makes them luxurious. Once you know the trick to braising leafy greens, you can do this with any winter green of your ...

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 ...

This vegetarian gratin features crispy gnocchi and blanched Swiss chard in an ultra-luxurious Mornay sauce. A riff on creamed spinach, this cheesy Swiss chard gratin is studded with buttery toasted ...

Dark, leafy green vegetables are among the most nutrient-dense foods. The leaves and stalks of Swiss chard, in particular, provide an abundance of vitamins, minerals, and powerful plant compounds.

Americans have been conditioned to treat the weekend after Thanksgiving as the kickoff of the race to the mall for an orgy of shopping, but it is actually something far more meaningful: the official ...

If you love hummus or baba ghanoush, this dairy-free dip will become a new favorite. Just make sure you have plenty of warm flatbread to scoop it all up. This recipe is from Maydan in Washington, DC, ...

You may not know Swiss chard as well as, say, spinach, but this earthy green has a wonderful, meaty mouth-feel. You can cook it the same way you do spinach. Combine it with pasta, and you have a fast ...

Instructions: Trim the chard by cutting out the thick white stem. Bring a pot of water (about 6 cups) to a boil. Add the tablespoon of salt and the chard leaves. Cook until wilted, about 1 minute.

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, ...