Leafy green vegetables are low in fat, high in dietary fiber, and rich in folic acid, vitamin C, potassium and magnesium.  They also contain phytochemicals, such as lutein and beta-carotene.  And a new study shows that eating green leafy vegetables may reduce risk of type 2 diabetes. According to the study published in the  British Medical Journal, increasing daily consumption of green leafy vegetables could significantly reduce the risk of type 2 diabetes.  Researchers investigated the independent effects of intake of fruit...

By: Martha Rose Shulman This is an ingenious Middle Eastern dish, and another example of how Mediterranean cooks never let a thing go to waste. Ingredients: 1 pound Swiss chard stalks, coarsely chopped Salt 2 to 4 garlic cloves, peeled, green shoots removed (to taste) 1/2 cup tahini, stirred if the oil has separated 1/4 to 1/2 cup fresh lemon juice, to taste 1 tablespoon extra-virgin olive oil 1/4 cup toasted pine nuts 1 tablespoon finely chopped mint for garnish (optional) Preparation: Either boil the chard stalks in salted water...

By: Martha Rose Shulman I love the way red chard bleeds into the beans, tingeing them with pink. The herbs add dimension and color to this comforting dish. Ingredients: 1/2 pound dried white beans (about 1 1/4 cups), soaked for 6 hours or overnight 1 bay leaf A couple of sprigs of fresh thyme 1 medium onion, chopped 2 to 4 garlic cloves (to taste), minced or pressed Salt 2 tablespoons extra virgin olive oil 1 large or 2 smaller bunches red Swiss chard (about 1 pound), stemmed and coarsely chopped or cut in ribbons 1 teaspoon fresh...

I worked in Athens for a year and had a chance to eat a lot of wonderful local Greek food. This recipe was inspired by a traditional dish made with rice and spinach.  I’ve changed some of the ingredients, but the lemon flavor that I loved so much in the original recipe remains the same. This is a favorite not only because of the taste, but also because it allows me to enjoy a large side dish of rice which –   thanks to the quantity of Swiss chard mixed in – makes the carbohydrate content lower than it would be with rice...

From Mediterranean Harvest (Rodale, 2007) By: Martha  Rose Shulman Truccha is the signature omelet of Provence and my favorite of all of the omelets of this region. It’s packed with Swiss chard and lots of garlic. If I have greens lying around (not always chard, mind you; beet greens will do just as well, as will spinach), as often as not they’ll end up in a truccha. The amount of greens you use for this omelet is flexible. Don’t hesitate to pack the omelet, but on the other hand, feel free to make it with as little as one...

From Mediterranean Harvest (Rodale, 2007) By: Martha Rose Shulman Of all the greens I cook with, chard is the most versatile; it’s sturdier than spinach, yet has a more delicate flavor than other sturdy greens like kale or turnip greens. I learned to work with the green when I lived in France, where it is widely eaten, particularly in Provence. The bunches sold in French markets are huge, with wide stalks that can also be cooked. When we make dishes with chard, the stalks are so often cast away. But they’re welcome in this Provençal...