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 ...

The ruffly leaves and sturdy stems of rainbow chard count as two vegetables in one, and both can be used to great effect in rich gratins, as co-chefs Ginevra Iverson and Eric Korsh do in dueling ...

One standout contender is Swiss chard, with its vibrant rainbow of stems and tender, slightly bitter leaves. Rich in vitamins ...

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.