Indulge in creamy fettuccine tossed with Swiss chard and mushrooms for a hearty, flavorful pasta dish that's perfect for any occasion.

All chard is Swiss chard; it’s just stalk colors and ... The stalks are mild and taste more like celery, but do well with flavors like garlic or red-pepper flakes. If the leaves are damp ...

1. Bring a saucepan of water to a boil. Add the chard and simmer over moderate heat until tender, 8 minutes. Drain the greens and gently press out excess water. 2. In the saucepan, heat the oil.

Bring a pot of salted water to a boil over high heat, add the chard, and blanch for 3 to 4 minutes. Meanwhile, half-fill a large bowl with ice water. Drain the greens, and transfer to the ice water.

Slice the chard leaves and trim the brownish ends from the stems, and cut the stems into 1- or 2-inch-long pieces. Add the stems to the boiling water, and stir occasionally until they’re tender ...

Swiss chard is in season from June to August, and from October to April. Look for rainbow varieties of chard at farmers’ markets or farm shops. Choose fresh-looking bunches with bright ...

Chard is mainly sown in the spring for picking over the summer, although by protecting the crop with a cloche, leaves can be harvested during autumn and winter. Spinach can either be sown in ...