With fall and winter approaching, the braising greens are entering their peak season. Relatively tender greens like Swiss chard or mustard greens can be cooked rapidly with a quick stir-fry or sauté (try cooking them with just a bit of slivered garlic and oil). Tougher greens like collards or kale require longer cook times to beat them into submission. Either way, in most cases, you'll want to separate the stalks from the stems before you cook them. More

While they're a close cousin of magenta-hued beets, the vibrant green leaves of Swiss chard get all the glory above ground. Known as chard, swiss chard, and spinach beet, they're great in salads when young and sauteed when more mature and bitter. More

Yesterday, Renzata posted this Talk topic, "WTF is on my swiss chard?" with the above accompanying images. "No freakin' clue," was my first answer. Luckily, Serious Eats readers were more helpful and pointed out they were beetle eggs. Or UFOs. Related What to do with Swiss Chard? Dinner Tonight: Farfalle with Swiss Chard... More