All chard is Swiss chard; it’s just stalk colors and ... chard stalks take a few minutes more to soften than the leaves, so cook them a bit longer. Chard can be used much like spinach and ...

Swiss chard is in season from June to August ... Drain again and pack into freezer bags, then label and seal. Cook from frozen. The stem is often steamed and served separately.

A member of the beet family, Swiss chard (Beta vulgaris) is one of the easiest leafy greens to grow because it will thrive in just about any soil type and all but the most extreme temperatures.

This trick for baking perfectly cooked salmon calls for wrapping it in chard—a genius way to use leftover hearty greens to ...