SAN DIEGO — This is the same recipe I prepared tableside when I worked at Adolph's Restaurant in Park City, Utah, except it was for a wilted spinach salad. So, give it a try on spinach if you're not ...

I kept staring at that patch of chard in the garden. It’s wild San Francisco chard, grown from starters from Logan’s Gardens, which sells at the Santa Monica and Hollywood farmers markets. The leaves ...

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 ...

Though referred to as Swiss chard in the United States, Switzerland has no particular claim to this sturdy cooking green. Chard, it turns out, is a citizen of the world, with roots in the cooking ...

Getting your Trinity Audio player ready... Several months ago, I wrote this prayer for a group to which I belong that offers peer support for people in the restaurant, hospitality and food service ...

Swiss chard, a Mediterranean native, is celebrated for its rich flavor and nutritional prowess, including vitamins A, C, K, ...

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 ...

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 ...

Preheat the grill/broiler to medium. Bring a pan of water to the boil and blanch the chard for 2–3 minutes, then drain and refresh under cold running water. Squeeze out as much of the water as ...

Though this is referred to as an “omelet,” it’s thick, more like a frittata, and is finished in the oven. With the rack in the center position, heat the oven to 400 degrees. In a 10-inch ovenproof ...