Chard

Wheat berries and dried white beans are cooked directly within this long-simmering soup, lending body and flavor to the broth.

Sweet corn and spicy jalapeños add Southwestern flavor to this spuds-and-greens skillet supper.

Tender Swiss chard breaks down easily in a regular blender for smoothies that need no straining.

The edible skin of delicata or red kuri squash adds color and texture to this rustic pot pie.

Make a quiche for dinner with your favorite greens, then save a slice for lunch with a salad or raw veggies the next day.

bigail came up with this soup on a cold winter night. “As usually happens with soup, it made itself with the ingredients I had on hand,” she explains. “I used sun-dried tomatoes as the star ingredient, and everything else just seemed to evolve.”