Add two tablespoons of olive oil in a large pan over medium heat. Add the garlic and fry for less than 1 minute until starting to sizzle. Add the tomatoes and any juice, chard, and kale to the pan ...

Strip the leaves from the stalks of chard. Roll them up and slice finely, then leave to one side. Cut the stalks into 1–2cm/½–¾in pieces. Put the olive oil and anchovies into a large pan and ...

Chef Itai Dagan presents an elaborate recipe for white fish kebabs with plenty of greens, a tangy sauce, and Chef's Beans. A ...

This vibrant Mediterranean soup builds a veggie-forward flavor profile accented by an herbaceous tomato-based stock.

1. Tear the leaves off the chard and kale stalks. Finely chop the stalks and roughly rip the leaves. 2. Place the tomatoes in ...

Preheat the oven to 190C/375F/Gas 5. Heat two tablespoons of the olive oil in a wide, lidded pan and add the chopped chard ribs. Stir, then cover and cook over a low heat for four minutes ...

Use Swiss chard as a delicate wrapping for salmon, helping gently steam the fish to flaky perfection. And don't worry if your "wrapping" skills aren’t perfect; the fish still cooks up nicely.

Here, we cook both baby spinach and chopped collard greens with onions, garlic, scallions and olive oil until tender. (Swiss chard or kale would be delicious here too.) The greens are combined ...