One of the mysteries of the English language finally explained.
A beet of a variety with broad white leaf stalks that may be prepared and eaten separately from the green parts of the leaf.
- ‘Start and end the gardening season with cold-hardy vegetables that tolerate frost, such as peas, lettuce, cole crops, beets, and chard.’
- ‘Add in the chard and parsnip, season generously with salt and pepper, and cook for five more minutes, until the vegetables start to color.’
- ‘Add in the chopped chard and herbs, and mix again until thoroughly combined.’
- ‘You may add anything you wish from the garden to the egg mixture - sautéed peppers, mushrooms, courgettes or wilted chard are particularly delicious.’
- ‘I had a side salad of rocket, chard, oak leaf lettuce and balsamic vinegar, which was very over-salted.’
- ‘If you can't find it (farmer's markets are your best bet), go for curly kale, Swiss chard, ruby chard or Savoy cabbage.’
- ‘Vegetables that thrive when planted in containers include: tomatoes, eggplants, peppers, carrots, chard, lettuce, beans, peas, and cucumbers.’
- ‘However, unlike Swiss chard, beets have both edible greens and roots.’
- ‘After baby leaf salad greens, Biernbaum recommends growing leafy vegetables like spinach, chard and beet greens in winter.’
- ‘She researched vitamins and antioxidants and began brewing batches of water fortified with grape leaves, spinach, Swiss chard, mangoes, apples and other garden goodies that soothe the skin.’
- ‘Add the chard and sauté until wilted, about two minutes.’
- ‘We worried that our chard and kale bunches were of variable size.’
- ‘Garden Coordinator Vanessa Passarelli provided a roving cart loaded with trays for lettuce, spinach, Swiss chard, carrots, beets, celery root, and fresh herbs to spruce up the school's salads.’
- ‘Nicho set to work cleaning and chopping the chard, which we sautéed quickly with olive oil, a dash of white wine, sea salt, and - at Nicho's wise suggestion - a few dabs of Dijon mustard stirred in at the very end.’
- ‘Leaf shapes can be large and broader than chard, or nearly as frilly as parsley.’
- ‘In a large bowl, combine the broad beans, chard, raw peas, tomatoes, spring onions, herbs, aduki beans and millet.’
- ‘The gardeners plant a good mix of vegetables, including cucumbers, snap beans, leaf lettuce, broccoli, cabbage, cauliflower, kohlrabi, Swiss chard, beets, onions and more.’
- ‘Place on the plate with the chard, and drizzle with olive oil.’
- ‘Highly perishable products such as chard and other greens can degrade before or shortly after arriving in the marketplace, disappointing both producers and consumers.’
Mid 17th century: from French carde, perhaps influenced by chardon ‘thistle’.
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