1. Wash the chard leaves and pat dry as much as possible. Tear the leaves into large pieces and cut the stems into 1/2-inch pieces. 2. Heat the olive oil in a large heavy skillet set over medium-high ...

I first learned about Woven Roots Farm and so many other Berkshire farms and food producers when I was doing recipe-testing and copyediting for "The Berkshires Farm Table Cookbook," written by Elisa ...

Instructions: When cleaning the chard leaves, run your fingers on either side on the base of the stem, upward, to tear away each leaf from its stem. Fill a large mixing bowl with water and submerge ...

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 ...

Rainbow chard stems are among the tastiest in the greens department. They do take a bit longer to cook, so get them into the pan a bit before you add the green leaves. Heat 1 Tbsp. oil in a large ...

Heat oil in a 12-inch saute pan over medium-low heat. When oil is heated, add the chard stems, season with 1/2 teaspoon salt and 4 turns on the pepper mill. Saute until tender crisp, 5-6 minutes. Add ...

I fell in love with Chef Jason Quinn’s sautéed chard. My leafy obsession began over a decade ago, soon after he opened the now-shuttered Playground in Santa Ana. I sampled myriad dishes on the ...

I ran into chef Jason Inniss from Toronto's Amuse Bouche restaurant at the market and he suggested this recipe for Swiss chard. Bring a pot of water to boil. Add chard and blanch for 1 minute. Drain ...