Turnip greens and collards were familiar staples at our table when I was growing up in the South, but Swiss chard, another nutrient-packed green, was never on the menu. Not until many years later, did I discover this delicious, leafy vegetable. Chard comes in green, red, and yellow varieties and is available throughout the year, but right now it’s at its peak in my farmers’ markets and local groceries.
Mediterranean cooks have long used chard imaginatively, but I only recently started cooking with this vegetable that ranks as one of the healthiest in the world. Like spinach, it can be sautéed with garlic, added to vegetable soups, or baked in a casserole with a creamy sauce, all with tempting results. Continue reading