While others sing the praises of kale, I am a big Swiss chard fan. I find it has a mild, sweeter flavor than other greens. and it’s versatile: I’ll add it to pasta, risotto and soup, and I’ll saute it ...

Place potatoes in cold water with 2 tbsp. of salt. Bring to a boil and allow them to simmer (approx. 35 minutes) until fork tender. While the potatoes are cooking, preheat oven to 400 degrees. Mix all ...

1. Cut greens just where the base of the leaf meets the stem. Set leaves aside. Trim cut ends from stalks and cut stalks into small pieces. Set aside. 2. Stack a few chard leaves and roll tightly.

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 prefix that word with one of the colors in ...

Treat yourself to the finer things, that happen to be simple as well. This pasta in Swiss chard and butternut squash sauce is ...

Instructions: Preheat oven to 475 degrees. Place pork in baking pan. Rub soy sauce and 1 teaspoon oil all over pork, then sprinkle with half of cardamom, ¼ teaspoon salt and 1⁄8 teaspoon freshly ...