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

Add the chard leaves to the pot, stir well to make sure they’re all submerged, and pop on the lid. Return the water to a boil, remove the lid, and cook, stirring occasionally, until the stems ...

Swiss chard is in season from June to August ... Drain again and pack into freezer bags, then label and seal. Cook from frozen. The stem is often steamed and served separately.

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.

Add the chard and simmer over moderate heat until tender ... Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute. Add the tomatoes and bring ...

1. Swiss Chard One cup of cooked Swiss chard (175 grams) contains 961 milligrams of potassium. This provides about 28% of the DV for potassium for men and 37% for women. The same serving of Swiss ...

Swiss chard, also known as silverbeet or simply ... Just 1 cup (175 g) of cooked chard offers 20% of the DV for potassium — more than double the potassium in a banana. The same serving packs ...

Bring to a boil. Reduce heat to simmer; cook uncovered for 20 minutes or until vegetables are tender. Stir in Swiss chard, parsley, salt and pepper; simmer until greens are tender, about 10 minutes.

Cook and serve amaranth leaves in a similar way to spinach or Swiss chard - boiled, steamed or fried. They only need brief cooking. The seeds, which are rich in protein and calcium with a mild ...