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 ...

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 ...

Swiss chard is a leafy green with sturdy, colorful stalks and tender leaves that lend a subtle, earthy flavor to any dish. Whether you find rainbow chard or green and white stalks, fresh chard is ...

In a heavy sauce pot, heat the oil and butter. Add onions and pancetta. Sauté until the pancetta begins to brown and onions are translucent. Add celery and carrots. Stir. Add tomato paste. Stir again.

The ruffly leaves and sturdy stems of rainbow chard count as two vegetables in one, and both can be used to great effect in rich gratins, as co-chefs Ginevra Iverson and Eric Korsh do in dueling sides ...

I fell in love with Chef Jason Quinn’s sautéed chard. My leafy obsession began over a decade ago, soon after he opened the now-shuttered Playground in Santa Ana. I sampled myriad dishes on the ...

Instructions: When cleaning the chard leaves, run your fingers on either side on the base of the stem, upward, to tear away each leaf from its stem. Fill a large mixing bowl with water and submerge ...

In a mixing bowl, combine flour and salt; then cut in butter until texture resembles coarse cornmeal. Add 2 tablespoons ice water, mixing with a fork, until dough comes together. If necessary, add up ...

Spinach fades quickly in Southern gardens, but chard—another dark leafy green with a mild but vibrant flavor—can last well into summer. A close relative of the beet, chard is a natural match to bright ...