from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Swiss chard.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Artichoke leaves and shoots, blanched to eat.
- n. An edible leafy vegetable, Beta vulgaris var. cicla, with a slightly bitter taste
from the GNU version of the Collaborative International Dictionary of English
- n. The tender leaves or leafstalks of the artichoke, white beet, etc., blanched for table use.
- n. A variety of the white beet, which produces large, succulent leaves and leafstalks.
from The Century Dictionary and Cyclopedia
- n. An obsolete form of chart or its doublet card.
- n. A leaf of artichoke, Cynara Scolymus, blanched by depriving it of light.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. beet lacking swollen root; grown as a vegetable for its edible leaves and stalks
- n. long succulent whitish stalks with large green leaves
September 7, 2009 at 1: 24 am that second shot of the swiss chard is gorgeous – the rich green and the stiking colour of the veins …
Topping that chard is a pork chop that was crusted with rosemary, oregano and chives from our own garden, with some balsamic vinegar onions on top.
Harvest those leaves quickly because chard is a biennial; once the temperatures start to climb, a seed stalk forms, the root rots and the plant dies.
Swiss chard is absolutely stunning as an ornamental and delicious as an edible.
Your chard is probably not dead, and your kale is certainly not a goner.
I love artichokes and also chard is one of my favorites.
People expect oak in chard ... so wineries have to use it.
Cover and cook for 5 minutes or so, stirring occasionally, until the chard is tender.
Rainbow chard is basically Swiss chard, a beautiful green leafy vegetable which happens to be a nutritional powerhouse.
I've always found that swiss-chard is more closer to our Desi palak than the spinach we get here in US.
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