Bon appétit! One of the most popular Swiss chard recipes with stems is a simple sauté, which has a garlicky kick and enhances ...

Cut the chard stems into small diced pieces no bigger than ... Cover the frying pan with a lid and let cook down for around 5 minutes. Once the stalks have softened, add the chard leaves and ...

Swiss chard is a fantastic plant to include in any vegetable garden and it will always have a place in any kitchen garden of ...

Also known as Swiss chard, this beet relative has deep green ... “There’s a lot of water in that stem. If you cook it, you do need to be aware of that.” However, chard is not everyone ...

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.

Rinse the stems in a bowl of cold water and slice them crosswise, 1/4-inch thick.Heat 1 tablespoon of the oil in a very large skillet over medium heat. Add the chopped chard leaves and cook ...

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.