May is the time for fresh spring greens like dandelions, ramps, spinach, arugula, chard and more. The damp, rainy, cool ...

Use within a few days. Chard leaves freeze well, but the stems become soggy. Wash the leaves well, blanch, drain, then plunge into iced water. Drain again and pack into freezer bags, then label ...

Slice the chard leaves and trim the brownish ends from the stems, and cut the stems into 1- or 2-inch-long pieces. Add the stems to the boiling water, and stir occasionally until they’re tender ...

The ruffly leaves and sturdy stems of rainbow chard count as two vegetables in one, and both can be used to great effect in rich gratins, as co-chefs Ginevra Iverson and Eric Korsh do in dueling ...

The leaves and colorful stems are edible and can be eaten raw, steamed, or stir-fried. Learn how to grow Swiss chard in your garden. Swiss chard is a fast-growing vegetable that is ready to ...

Remove the tough stems from the chard or kale. (Chard stems, though fibrous, are flavorful and may be saved and cooked separately, for another dish.) Tear or cut the chard or kale into 1 - 2 inch ...

These leafy crops are ideal to grow in rows on the allotment or vegetable patch, or due to their brightly coloured stems and glossy leaves, try striking varieties of chard at the front of a flower ...

Toss with the olive oil to stop them clumping and set aside. 4. Back to your soup pan: add the chopped cabbage and chard stems, shredded chicken, lemon juice or vinegar and cook for a few more ...

Fold in the chard and cook until wilted, but still vibrant, 5 more minutes. Taste for seasoning. Serve the soup in bowls with a wedge of lemon on the side or a dollop of Greek yogurt and some ...

In a large saucepan, melt the butter in the olive oil over moderately high heat. Add the Swiss chard leaves by the handful and cook, stirring occasionally, until wilted, about 5 minutes.