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

Chard leaves freeze well, but the stems become soggy. Wash the leaves well, blanch, drain, then plunge into iced water. Drain again and pack into freezer bags, then label and seal. Cook from frozen.

If you’re cooking with larger-stemmed chard, they may need 10 minutes. When the pasta water has come to the boil, add salt, then drop in your spaghetti and cook according to the packet ...

Use Swiss chard as a delicate wrapping for salmon, helping gently steam the fish to flaky perfection. And don't worry if your ...