For a gorgeous side dish, chef Fabio Trabocchi turns to rainbow chard, with stalks in an array of bright yellows, pinks, and reds. Quickly sautéing the chard leaves and stems separately ensures both ...

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 ...

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.

This fabulous green has been overshadowed by kale and spinach for far too long. Chard is the underdog when up against kale and spinach, but it deserves its moment in the spotlight, too! For some ...

Add Yahoo as a preferred source to see more of our stories on Google. Rainbow swiss chard is rich in nutrients and packed with flavor, and that's why chef Adriana Urbina is whipping it up into a ...

Bright pink, red, yellow, and green stalks characterize rainbow chard; don’t discard the stems when you cook the leafy greens. Cook them first with onion to soften them, and then stir in the leaves ...

In a heavy sauce pot, heat the oil and butter. Add onions and pancetta. Sauté until the pancetta begins to brown and onions are translucent. Add celery and carrots. Stir. Add tomato paste. Stir again.

Local chard has been available through the winter at the Oxford Farmer’s Market. Chard is here year-round perhaps because the plant produces multiple crops. Chard is often grouped with kale. Both are ...

Rainbow swiss chard is rich in nutrients and packed with flavor, and that's why chef Adriana Urbina is whipping it up into a unique spinach pie and sweet salsa!