Add the Swiss chard. It will look like there’s too much volume but not to worry, it shrinks. Stir the mixture so the garlic and oil is evenly distributed throughout the chard. Also, the moisture from ...

Many of these popular greens (chard, collards, mustard greens, spinach, kale) can be used interchangeably in recipes, but since my husband prefers the flavour of Swiss chard (he hates kale), this ...

Drink the rainbow! "This had awesome flavor and vibrant color," says reviewer Kimmie287. "Rainbow juice is a very fitting name! I ended up with a completely smooth, pulp-free juice with a nice, rich ...

Pour off any liquid from the chard and scatter the chard into the skillet. Add the roasted peppers, smoked paprika, cayenne, salt, and black pepper and mix well. 5.

About this recipe Inspired by North African flavors, 2007 F&W Best New Chef April Bloomfield dollops mint-flecked yogurt into a savory mixture of egg, onion, and Swiss chard before slipping the ...

As cooling weather returns to the Northern Hemisphere and seasonal leafy greens experience a resurgence, Swiss chard stems beg for special treatment. These stout, juicy stalks are a vegetable in their ...

Discover 13 mouthwatering dishes so delicious you'll want to lick the plate clean. From savory to sweet, these unforgettable ...

Directions Crack and separate six eggs into two bowls of yolks and whites and set aside. In the bowl with the yolks, mix together half a cup of sugar, vinegar, cake flour, salt and cold water and ...

Add the egg, 2 tablespoons milk, the rum and lemon zest and mix on low speed (or pulse) until you have a soft dough. If the dough does not come together, add another 1 to 2 tablespoons milk.