This is not a traditional lasagna, but it's good! The sweetness of the onions is offset by the chard.
Author: SweetySJD
Adapted from the Foods of the Greek Islands. Posted for ZWT6. From Cyprus. To substitute canned black-eyed peas, drain a 16-ounce can and combine with...
Author: Chocolatl
Don't skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.
Author: Anna Jones
I've been growing swiss chard lately, and it is abundant. I've been going through a bunch of recipes with it, and just love the stuff. This is a modification...
Author: MC Baker
Chickpeas and Swiss chard both have an earthy nuttiness that is particularly suited to creating full-flavored vegetarian soups. This soup is brothy; to...
Author: JackieOhNo
Make and share this Swiss Chard With Raisins and Pine Nuts recipe from Food.com.
Author: Nolita_Food
Make and share this Swiss Chard and Herb Tart recipe from Food.com.
Author: dicentra
Za'atar is a pre-made spice blend of aromatic dried thyme or oregano, tart sumac, and nutty sesame seeds. Here, it flavors fish fillets served over a warm...
Author: Rhoda Boone
A simple pie with a biscuit-like, no-roll crust that is incredibly versatile: As is, it makes a lovely lunch or elegant side.
Author: Mark Bittman
One of our favorite things to make is Buddha bowls. Composed of four elements: a grain, vegetables, a protein, and a sauce; they're so simple, nutrient-dense,...
Author: Tracy Pollan
Author: Angelo Pellegrini
Originally grown in the high plains of the Andes Mountains in South America, quinoa (pronounced "keen-wa") was considered the "mother grain" that kept...
Author: Rita1652
Nice, light version of a torta. Substitute spinach, kale, or beet greens if you can't find (or dislike) Swiss Chard
Author: ceilmary
Brimming with andouille sausage, Swiss chard and white beans, this hearty soup is the perfect cool-weather dish.
Author: Raquel Grinnell
Mom would prepare this for us often when fresh chard from Dad's garden was plentiful. When I finally wrote down the recipe, Mom couldn't give me exact...
Author: COOKGIRl
The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.
Author: Jeremy Fox
You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.
Author: Chris Morocco
Author: Amy N-B
From Fit Yoga, February 2009. This was delicious and very flavorful. I used the zucchini, and all vegetable broth instead of water. Serve warm, not hot,...
Author: yogiclarebear
While you can use any green you like, a mix of tender and sturdy ones-some bitter and some hot-gives the best balance to the final dish.
Author: Claire Saffitz
Make and share this Kale and Apple Salad With Pancetta and Candied Pecans recipe from Food.com.
Author: evelynathens
Author: Tana Amen
Author: Sara Dickerman
Author: Dawn Perry
Make and share this Chard in Dijon Mustard Sauce recipe from Food.com.
Author: dicentra
Caramelized onions are rich and flavourful, then stirred with white beans, letting the flavours meld. Garlic is sauteed with chard, then it is all tossed...
Author: Laurie150
Called Mtabel Al-Silek in Lebanon, this is good for using up the ribs of Swiss chard leftover from recipes where only the leaves are used. Can be used...
Author: Sharon123
Author: Dave Purdy
This is a really old method of cooking swiss chard. It is very tasty. We serve this with boiled potatoes, and a mixture of apple cider vinegar, water and...
Author: cuisinebymae
I made this recipe up on the fly when I wanted to use up my cucumbers and swiss chard from the local farmer's market. This made a perfect side and the...
Author: ArtsyBakingGeek
Author: James Beard
This is a very simple Croatian dish. I added garlic and mushrooms to my Blitva. I added the garlic to the onion when it was cooking, then added the mushroom...
Author: Chef Joey Z.