I can just imagine a well-grown Swiss chard, with blood red leaf stems and deep green leaves, growing up like a fountain out of snow-white alyssum billowing around its base.

Swiss chard is a low-maintenance leafy green to grow in your vegetable garden, maturing in about 50 to 70 days. The most ideal time to sow seeds is in the spring or fall months.

1/4 pound pancetta, sliced 1/4 inch thick and cut into 1/2-inch-wide matchsticks. 1 1/2 pounds red or rainbow Swiss chard, thick stems trimmed. 2 large garlic cloves, thinly sliced ...

Also known as Swiss chard, this beet relative has deep green leaves and can have stems that are pale green or various shades of yellow or red. Flavor-wise, Tomlinson says it’s between that of ...

1 cup green or red Swiss chard, stemmed and finely chopped. 1 garlic clove. 1/4 teaspoon coarse salt. 1 cup low-fat Greek yogurt (or non-dairy yogurt) 1 tablespoon extra-virgin olive oil. 1 tablespoon ...