We have always been told to eat our greens, and when those greens come in such a delicious package as Swiss chard, we will willingly dig in. There is so much beautiful produce to choose from at the ...

HINESBURG -- I returned from Julie Rubaud’s kitchen gardening workshop in April with new ideas for dinner as well as fresh inspiration for my neglected vegetable garden. The owner of Red Wagon Plants ...

This quick Swiss chard recipe incorporates the stems and the greens. It's a great side dish or can make a good filling or topping for pizza, a frittata, galette and more. You can use this same ...

Swiss chard is a leafy vegetable that is a great addition to gardens now. It is reliable, productive and should be more commonly planted. An attractive and often colorful plant, some types of Swiss ...

Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like. Heat ...

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 ...

Chard is a leafy green vegetable that's part of the Chenopodiaceae family (a subfamily of the Amaranthaceae plant family, but in layman's terms, the beet family). Its large and crinkly leaves are ...

Oil-cured olives (also called dry-cured) showed up often on my Sicilian grandmother's table. They would dot her rectangular pizzas or show up as antipasto alongside sharp cheeses, pickled artichoke ...

While others sing the praises of kale, I am a big Swiss chard fan. I find it has a mild, sweeter flavor than other greens. and it’s versatile: I’ll add it to pasta, risotto and soup, and I’ll saute it ...

As the end of summer quickly approaches, I find myself glancing around the produce section and wondering what lies ahead as the weather changes. Goodbye, corn. So long, tomatoes. But luckily there are ...

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 ...