These culinary chameleons can be braised, sautéed, or enjoyed raw in salads. Here’s how to choose and use them.

Harvest Swiss chard by removing the outer leaves first, leaving the new growth intact, and store the leaves in the fridge for ...

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 le ...

Swiss chard is in season from June to August ... Use within a few days. Chard leaves freeze well, but the stems become soggy. Wash the leaves well, blanch, drain, then plunge into iced water.

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Bring to a gentle boil and cook for 5 minutes. 6. Add the Swiss chard leaves and mix well. 7. Cook the kebabs: Place the seared kebabs into the sauce and cook over low heat for about 15–20 ...