At my CSA, it's the time of year where I have to make hard decisions — choosing between kale and Swiss chard. It doesn't seem like a hard decision, but it is. I'm standing there, making a split-second ...

One of the best parts about fall and winter are the hardy greens. Sauteed turnip greens? You’ll have to hide a portion for yourself before I eat it all. Collard greens, stewed until silky? Get out of ...

Swiss chard is a leafy green with sturdy, colorful stalks and tender leaves that lend a subtle, earthy flavor to any dish. Whether you find rainbow chard or green and white stalks, fresh chard is ...

It can star in a creamy pasta or casserole, or be the understudy to kale in a spring minestrone. By Tanya Sichynsky Credit...Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich. For ...

You have probably seen bunches of Swiss chard in the produce section of your supermarket — usually next to spinach and kale — and didn’t know how it differs from other greens. Chard is softer and ...

Kale is everywhere — in soups, salads, smoothies and baked into chips. I expect to see a recipe for kale ice cream next. I think it’s time for kale to move over and make room for another green ...

200g young swiss chard leaves ⅓ tsp ground cumin 100g greek-style yoghurt sea salt and black pepper 4 tbsp olive oil 25g pine nuts 50g dried apricots sliced 1 x 200g tin chickpeas drained and rinsed a ...

This member of the beet family has large, flat, crinkled green leaves with thick, fleshy stems and ribs. Think of chard as two vegetables for the price of one, since the leaves and stems can be used ...