Associated PressRainbow chard is referred to as Rhubarb Chard. Fluorescent stalks can be pink, yellow and green.BY: J.M. HirschIt’s a beet, minus the root. Which doesn’t make sense.

It’s a beet, minus the root. Which doesn’t make sense. Except it does. Because it’s chard, one of a growing number of common, yet often overlooked greens lurking at your grocer.

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 ...

There’s chard with ruby-red stems, chard with caution-tape yellow ribs, chard with millennial-pink stalks. There’s even rainbow chard, which is not a single varietal but a kaleidoscopic ...

This veggie's name implies it's from the thistle family (Asteraceae), which includes artichoke, chicory, lettuce and endive. But, chard is part of the goosefoot family (a subfamily of Amaranthaceae), ...

Chard is ready to harvest 40 to 60 days after seeding, or once leaves reach 8 to 10 inches long. For less bitterness, harvest leaves while they are young and tender.

This member of the beet family has large, flat, crinkled green leaves with thick, fleshy stalks and ribs. The taste is rich, complex and robust. Think of chard almost as two vegetables in one as ...

In a large saucepan, combine the beets and potatoes. Add enough water to cover by 2 inches and bring to a boil over high heat. Cook until the beets and potatoes are tender, 35 to 40 minutes.

Looking for a Swiss chard substitute? Explore our guide to find the best Swiss chard alternatives such as spinach, kale, and ...