Author: Susan Herrmann Loomis
Author: Roberto Santibañez
Make and share this Swiss Chard and White Bean Minestrone recipe from Food.com.
Author: ddav0962
These golden brown fritters, which come from Shvil's Tunisian-Jewish family, are bursting with fresh flavor, thanks to a generous helping of Swiss chard,...
Author: Renana Shvil
Be sure to use a chewy-crusted, peasant-style, "full of holes", type of bread in this recipe, and the best tomatoes you can find. Can also substitute fresh...
Author: KathyP53
For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til...
Author: Ann Redding
Author: Bev Michaels
Author: Cory Schreiber
A delicious way to serve swiss chard with just a little bite from the red pepper flakes. From Redbook.
Author: Tee Lee
Make and share this Seared Rainbow Chard With Leeks recipe from Food.com.
Author: dicentra
We love this casserole, easy to put together and oh so good and good for you. I found the recipe at fooddownunder.com ,and make a couple changes to our...
Author: Barb G.
When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring...
Author: Andrew Tarlow
Author: Tori Ritchie
Got this recipe from my nutritionist. I use nearly twice as much Swiss Chard than the recipe calls for, but feel free to experiment, and use however much...
Author: MarissaB
Author: Anna Thomas
A mixture of mashed potatoes and garden kale served with smoked sausage is a frequent meal on the Dutch table. After our inundation of kale and chard from...
Author: Poorogies
Swiss chard is a delicious easy to grow green that is super beautiful to boot - the stalks can be pearly white, brilliant red or even vivid yellow. This...
Author: Busters friend
This recipe, adapted from the 1/2013 issue of Bon Appetit, uses sieved and chopped lemon instead of just the usual juice. Simmering the whole fruit softens...
Author: zeldaz51
This pizza is one of the best 10 recipes printed in "O" magazine since day one-about 750 recipes in total. Created by Susan Spungen from the March 2008...
Author: BakinBaby
Author: Traci Des Jardins
Chopped olives are spread on white fish that gets wrapped in chard before simmering it in a lemony, cilantro-y sauce.
Author: Adeena Sussman
Author: Deborah Madison
Author: Amelia Saltsman
I found this recipe in the Nov/2007 Gourmet magazine. Posted for my Thanksgiving meal this year. Chard can be washed, dried and cut 2 days ahead and chilled...
Author: katie in the UP
A nice hearty recipe courtesy of cooking.com. I bulked it up by serving it with whole-wheat couscous, which was the perfect use for the fourth cup of chicken...
Author: lecole54
Until the last several years, I can't ever remember eating chard. If prepared properly, it is very good, high in vitamins and minerals and makes a delicious...
Author: PaulaG
You'll need a stick blender for this. Swiss chard is similar in flavor to spinach, so this can be adapted using fresh spinach. It makes a great side dish...
Author: CarolineOYum
A trendy veggie! Never knew this stuff was so good. The REAL secret is lots of Parmesan. The recipe is derived from two blogs: Kalyn's Kitchen blog and...
Author: Jezski
Adapted from my CSA's website, from Vegetable Harvest, Vegetables at the Center of the Plate by Patricia Wells
Author: Stephanie Z.
Make and share this Rachael Ray's Savory Swiss Chard recipe from Food.com.
Author: Spongebob Chefpants
Author: Jean Anderson
A wonderful, healthy, fall/winter meal! Butternut is roasted revealing it's sweetness. Encased with fresh greens barely cooked so the body can enjoy all...
Author: Rita1652
I don't do well growing spinach in my summer garden (too hot, it bolts) but Swiss Chard does very well. This recipes sounds like a great way to use it!...
Author: MA HIKER
Author: Faith Heller Willinger
Author: Daniel Patterson
This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you're...
Author: Ignacio Mattos