Vitamin E: Sources of vitamin E consist of almonds, raw seeds, swiss chard, mustard greens, kale, broccoli, and hazelnuts. Vitamin E contains tocopherol, a substance that may minimize coughing and ...

Above: Swiss chard stem snack attack. Swiss Chard Stems with Anchovy or Miso Dressing. Makes enough dressing for a large bunch of Swiss chard (about 24 stems) ...

Grilled Swiss Chard. Makes 2 or 3 servings. 1 bunch of Swiss chard. Olive oil. Salt and pepper. Juice of 1/2 lemon. 2 tablespoons extra virgin olive oil. Sea salt.

Add chard and cook, stirring, until chard begins to wilt, about 1 minute. Cover, reduce heat to low and let chard steam gently about 10 minutes. Stir in lemon juice and salt to taste.

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 ...

Step 2 In second large bowl, toss chard with 1/2 tbsp oil and a pinch each of salt and pepper. Grill chard, turning, until lightly charred, 1 to 2 min. Transfer to cutting board and chop into bite ...

Preheat oven to 425°F. Bring a large pot of water to a boil over high. Add chard; cook until bright green and just tender, about 3 minutes and 30 seconds.

Swiss chard is a leafy green that may have health benefits for people with diabetes or osteoporosis, and in cancer prevention. Find out how to use it.

How to Prep and Cook It. Much like kale, chard’s leaves need to be removed from the stalk before cooking. I like to hold the end of the stalk, fold the leaves in half over it, then use my index ...

5. In a large bowl, whisk together the eggs, milk, Parmigiano, and pepper flakes. Pour over the vegetables in the skillet and shake the pan to distribute the eggs.

Nutrient richness: Swiss chard doesn't just fill your plate with greens; it enriches your body with a bounty of essential nutrients. Laden with vitamins A, C, and K, this leafy green also delivers ...