A leafy green related to beets, spinach, and a bevy of edible wild greens, chard is an unknown to many but a favorite to others. Both the leaves and stems can be eaten, but they’re treated as separate vegetables. Chard is extremely versatile and in some ways more economical than spinach because it’s more substantial: A pound of leaves yields about 12 cups, which cooks down to about 3 cups, whereas a pound of spinach cooks down to a scant cup.
Chard Braised with Cilantro and Rice
Serves 8 / This takes about 45 minutes to cook, but the whole process is pretty much unattended. Leftovers are good cold, with a squeeze of lemon. Get recipes for Basic Brown, Black, or Green Lentils and Spicy Yogurt Sauce. View recipe.