Pickled swiss chard stems are a great way to use all of this nutritious vegetable! These have a crunchy, spicy kick.

The restaurant I've been working at serves over 200 guests a day and we go through a lot of vegetables. When the produce orders come in, our prep cook, Alberto, trims off the parts that won't be used and transfers them into plastic boxes to be put on the shelves of the walk-in cooler.

Eat the rainbow, (and no I’m not talking about Skittles). I just love chard and I love it’s crunchy colorful…

If you're a fan of nutritious swiss chard, save the stems and make this delicious Baked Swiss Chard Stems with Parmesan!

Don't throw away those beautiful and colorful chard stems! Instead, use this easy recipe to make fermented swiss chard stems. Slice them and use them like you would use a pickle!

When a recipe calls for Swiss chard leaves, save the stems. You can make delicious use of the stems by roasting them to tender and golden.

The first time I ever nibbled on a chard stem while prepping a big bunch of greens, I was blown away by the flavor of this usually-discarded bit of vegetable. Crisp and salty, chard stems are good chopped up in salads or cooked alongside chard leaves, but the recent issue of Bon Appétit suggests an even better use: spicy refrigerator pickles!The idea comes from Doug Flicker, a chef at the Minneapolis restaurant Piccolo.

I’m obviously going through a gratin phase. For my full thoughts on the wonders of the gratin visit the Potato, Celeriac, Fennel and Leek Gratin recipe that I posted a while back. I am exci…

Ina Garten’s Sautéed Rainbow Chard is made with rainbow chard, olive oil, garlic, kosher salt, black pepper, and Parmesan cheese. This easy sautéed rainbow chard recipe creates a delicious side dish that takes about 15 minutes to prepare and can serve up to 4 people. This Sautéed Rainbow Chard Recipe Is From Modern Comfort Food Cookbook by Ina Garten