A dish made better by the parts we too often toss out

Despite its name, Swiss chard only got its association with Switzerland during the 19th century — when, as the story goes, seed catalogs renamed the vegetable in a branding effort to differentiate it from the globe artichoke known as “chardon.”

The leafy green actually has culinary origins that can be traced back to ancient Greece, and features prominently in traditional recipes across Southern Europe and North Africa. And unlike in the U.S. — where only the leaves tend to be used in cooking — these recipes use chard in its entirety, leaves, stalk, and all. An easy way to add flavor, texture, and color.


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