If you're struggling to serve up Swiss chard without leaving it overpoweringly bitter, you should try these tricks to make it ...

Add the Swiss chard stems to the skillet, cover and cook for 3 minutes. Remove the lid and add half the Swiss chard greens. Stir and cook, stirring occasionally, until the greens are slightly wilted.

With pasta: Cook portions of long-form pasta (bucatini, linguine) and top with servings of the cooked chard. With beans: Add 1 cup cooked white beans (Great Northern, cannellini) to the cooked ...

There’s chard with ruby-red stems, chard with caution-tape yellow ribs, chard with millennial-pink stalks. There’s even rainbow chard, which is not a single varietal but a kaleidoscopic ...

Set aside. Prepare the chard, red cabbage, bell pepper, cucumber, carrot, and cilantro: set side. In a blender, blend all the sauce ingredients (see next page) on high until smooth.

Harvest frequently Swiss chard grows quickly, so don’t be afraid to regularly cut and gather any leaves that are at least three inches above the soil, leaving the tender inner leaves, or ...

Add the Swiss chard stems to the skillet, cover and cook for 3 minutes. Remove the lid and add half the Swiss chard greens. Stir and cook, stirring occasionally, until the greens are slightly wilted.

Add Swiss chard stems to the skillet, cover and cook for 3 minutes. Remove the lid and add half the Swiss chard greens. Stir and cook, stirring occasionally, until the greens are slightly wilted.