In the past few decades, the types of greens available at American supermarkets and farmers markets have proliferated. Where ...

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 ...

SAN DIEGO — This is the same recipe I prepared tableside when I worked at Adolph's Restaurant in Park City, Utah, except it was for a wilted spinach salad. So, give it a try on spinach if you're not ...

Preheat the oven to 375 degrees Fahrenheit. Make the filling. In a large bowl, combine chopped Swiss chard, chopped herbs, olive oil and salt and pepper. Massage the ingredients until the greens start ...

Local chard has been available through the winter at the Oxford Farmer’s Market. Chard is here year-round perhaps because the plant produces multiple crops. Chard is often grouped with kale. Both are ...