These noble leaves are the kings of greenery in my book – tender yet hearty, and full of earthy flavor that so much more refined than spinach. Members of the beet family, the stalks vary in shade from paperwhite to golden and garnet (just as you’d see of beets in the market). While I typically love my chard sautéed simply with olive oil and garlic, or luxuriously bathed in locatelli, cream and melted shallots, the leaves are so versatile, you can work them into pretty unique formats. Continue reading →