Swiss chard, though not actually from Switzerland but from the Mediterranean, is a beautiful vegetable with bright stems and deep-green leaves, quite as easily used as spinach. A relative of the beet, ...

1. Have on hand a 9-by-13-inch baking dish. 2. In a heavy-based saucepan, combine the rice, water, and a generous pinch of salt. Bring to a boil, lower the heat, and cover the pan. Simmer for 15 ...

People don't give chard enough respect, in my humble opinion. They think it's health food. This dish may look healthy, but it's really all about the flavors: it's earthy, savory, sweet, salty, and ...

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 ...

Getting your Trinity Audio player ready... No one is quite sure why the leafy green is called “Swiss” chard, mainly by speakers of English only. Other languages and peoples call it merely “chard” or ...

We served this wonderful gratin to a family member who hates Swiss chard, and he took seconds twice. You can use bacon, but the pancetta is a homerun. Vegetarians can leave out the bacon. PREPARATION: ...

We are all looking for ways to get more leafy greens into our diets. One way is to bake them into a versatile savory tart that you can serve for any meal of the day, including as a main course 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 ...

This recipe is part of the L.A. Times’ Week of Meals series. Tender greens mingling with melty cheese on toast is simple, perfect comfort food. Crisp, spicy radishes are dressed with hot sauce here to ...

Instructions: Cook bacon in a large Dutch oven or pot over medium heat, stirring often, about 7 minutes, or until crisp and fat is rendered. Remove bacon pieces from pot with slotted spoon; drain on ...