date:Jul 26, 2013
Swiss chard is the Rodney Dangerfield of greens it don't get no respect. Or at least, not the kind of respect it deserves.
With its broad, crunchy stalks and earthy, slightly saline taste, chard is more aggressively flavored than its more popular leafy green counterparts like spinach (to which it is related) and kale (to which it is not). But for those who like food that pushes boundaries, cooking with chard can be hugely rewarding.
Native to the Mediterranean (not Switzerland, as its name w