1. In a small dry skillet over medium-low heat, spread the pine nuts. Toast, stirring often, for 3 to 5 minutes, or until they turn golden brown. Immediately transfer to a plate to keep them from ...

The ruffly leaves and sturdy stems of rainbow chard count as two vegetables in one, and both can be used to great effect in rich gratins, as co-chefs Ginevra Iverson and Eric Korsh do in dueling sides ...

Preheat the oven to 375 degrees Fahrenheit. Make the filling. In a large bowl, combine chopped Swiss chard, chopped herbs, olive oil and salt and pepper. Massage the ingredients until the greens start ...

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 ...

Instructions: When cleaning the chard leaves, run your fingers on either side on the base of the stem, upward, to tear away each leaf from its stem. Fill a large mixing bowl with water and submerge ...

I rarely eat chard. Not because I don’t like it, but I’ve just never been sure how to prepare it properly. I regularly use spinach, kale, and other greens in my dishes, but most chard recipes call for ...

Spinach fades quickly in Southern gardens, but chard—another dark leafy green with a mild but vibrant flavor—can last well into summer. A close relative of the beet, chard is a natural match to bright ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. I first cooked with chard when I came across it in Vanya Cullen's biodynamic vegetable garden. I ...

Rainbow trout has fewer calories than mackerel or salmon - Haarala Hamilton Rainbow trout is a fabulous, sustainable oily fish that’s also lower in calories than either mackerel or salmon. It’s a good ...