A member of the beet family, Swiss chard (Beta vulgaris) is one of the easiest leafy greens to grow because it will thrive in just about any soil type and all but the most extreme temperatures.

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.

Choose crisp leaves with vibrant color. Avoid any bunches or bags of mustard greens that are yellowed or wilted, or are brown in spots. Swiss chard has a crunchy texture, mild bitterness ...

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.

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 ...