For this simple, delicious rainbow chard recipe, you'll cook the greens in garlicky olive oil, then toss with lemon zest for a beautifully light, bright side dish. Here, chef Fabio Trabocchi ...

2 - 3 bunches rainbow Swiss Chard, stemmed & chopped; ¼ Red onion, sliced thin; 4 strips of bacon, julienned and cooked; 1 tbsp dijon mustard; 1/3 cup olive oil, plus 1 tbsp ...

In a small bowl and jar mix together the anchovies, vinegar, and oil until emulsified. Alternatively, blend all the ingredients until very smooth.

Cannellini bean and rainbow Swiss chard soup. Makes 4 quarts 2 tablespoons oil; 1 tablespoon butter; 1 medium onion, diced; 2 cups pancetta, diced; 2 stalks celery, diced ...

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 ...

Swiss chard is in season from June to August, and from October to April. Look for rainbow varieties of chard at farmers’ markets or farm shops. Choose fresh-looking bunches with bright, glossy ...

Chard is — believe it or not — not Swiss in origin. In fact, it's native to the Mediterranean, where it's been cultivated since ancient times. According to foodprint.com's Real Food Encyclopedia , ...

Swiss chard is also called chard, leaf beet, seakale beet, white beet and spinach beet. Different varieties may have red, pink, white or yellow stalks, rub chard has red ribs, for example ...