Recipezaar: Chard,Vegetarian recipes

Sicilian-Style Toasted Quinoa

Thu, 13 Feb 2003 20:06:32 -0500

Originally grown in the high plains of the Andes Mountains in South America, quinoa (pronounced "keen-wa") was considered the "mother grain" that kept the Incan armies strong and robust. The grain was rediscovered and brought to the U.S. in the Eighties and test grown in Colorado. Today, quinoa is sold in many markets. Nutritionally charged Although no single food can supply all of life's essential nutrients, quinoa comes close. One of the more popular "supergrains," it is extraordinarily rich in nutrients, containing up to 50% more protein than most other grains. One of the best sources of vegetable protein in the vegetable kingdom, quinoa has a subtle, smoky flavor. It is a vegetarian source of calcium (26 mg per 1 cup serving), iron (4 mg per serving), and the B vitamins. Quinoa also contains high levels of lysine, an amino acid the body needs to make protein. A good rinse Quinoa is coated with a natural repellent, a bitter substance that protects the grain from insects and birds. To avoid a raw or bitter taste, place the grain in a fine strainer and rinse thoroughly with cold water. Drain. A tiny spiral__ During cooking, a fine, white spiral appears around the grain. Expect to see it, and enjoy. WholeHealthMD.com -- posted by ~Rita~

Naked Ravioli

Fri, 25 Apr 2003 20:03:37 -0400

Ravioli without the fuss of making the pasta shell. Perfect served with a side of spring vegetables. -- posted by Sackville

Red Chard Saag

Tue, 20 Apr 2004 19:59:52 -0400

Had some Red Chard that needed a good using a little while back, figured "hey, it's kinda like spinach... why not do up some saag with it?"... the result was not only tasty, but it was visually very stunning as well. I use Patak's Vindaloo sauce here, as it's a quick way to get the right balance of spices, but if you've got a spice set that you like, that will no doubt work too. -- posted by stazz

Swiss Chard With Tomatoes

Sun, 27 Jun 2004 19:59:49 -0400

I love Swiss chard and really like this recipe combining it with tomatoes and garlic. Recipe from Chicago Trib FOOD section years ago. -- posted by Hey Jude

Swiss Chard or Spinach With Pine Nuts and Raisins (ww)

Wed, 13 Apr 2005 15:28:38 -0400

This recipe is delicious made with any dark green leafy vegetable (Kale, Swiss Chard or Spinach your choice). Recipe comes from WeightWatchers.com. Points value 2. -- posted by Barb Gertz

Swiss Chard With Raisins and Pine Nuts

Mon, 18 Apr 2005 16:47:29 -0400

From Gourmet Mag. Very simple and delicious vegetable dish -- posted by Nolita_Food

Hungarian Style Spinach (Magyaros Spenotfozelek)

Thu, 25 Aug 2005 15:17:58 -0400

This is creamed spinach with a Transylvanian touch. -- posted by ~Leslie~

Tibetan Greens With Tofu (Tse Tofu)

Mon, 12 Sep 2005 18:16:47 -0400

This very quick and easy dish also has lots of visual appeal, with the white tofu standing out against a background of dark green Swiss chard. Serve it with rice. -- posted by Elmotoo

Swiss Chard & Baked Tofu

Tue, 27 Sep 2005 17:15:26 -0400

This is a lightly flavored stir fry. Feel free to strengthen the marinade if you desire! -- posted by Nolan

Red Lentil and Swiss Chard Stew

Mon, 05 Dec 2005 17:40:16 -0500

I thought this sounded interesting and something a bit different. Bon Appetit (December 2005) -- posted by ellie_

Swiss Chard and Tomato Frittata

Wed, 18 Jan 2006 14:26:13 -0500

This is a great brunch dish! Good alternative to an omelet. Eggs and tomatoes together are fabulous! -- posted by dicentra

Pot-Likker and Cranberry Bean Soup

Wed, 08 Feb 2006 13:47:38 -0500

I got this from a great vegetarian cookbook, Cookin' Southern Vegetarian Style by Ann Jackson. For those of you who don't know, pot-likker is the leftover water after greens have been cooked, it is delicious and nutritious and a true southern treat. -- posted by VegBear

Saag Aloo

Tue, 21 Feb 2006 12:14:12 -0500

A recipe that came with my weekly vegetable delivery. I am reposting it here as it was first printed, but I prefer to parboil the potatoes before adding them to the curry. Great with rice and dahl. I often serve it with a paneer curry. -- posted by Sackville

Chard Salad Morocco

Fri, 05 May 2006 09:07:36 -0400

Paprika, cumin and lemon juice dress a chard salad that's delicious and nutritious. This recipe appeared in Gourmet so long ago that it's not even on Epicurious. -- posted by fluffernutter

Steamed Chard With Candied Ginger

Mon, 26 Jun 2006 19:01:50 -0400

I forget where on the web I found this recipe, probably at a CSA farm website, but it stated the recipe was adapted from Vegetables from Amaranth to Zucchini, by Elizabeth Schneider. I forgot the zest and I used crystallized ginger, which I assume is essentially the same as candied ginger. The sweetness of the ginger combines well with the flavor of the greens. The seasoning amounts depend on your personal taste. -- posted by Sonata

Philippine Mung Beans in Coconut Milk

Mon, 10 Jul 2006 22:43:23 -0400

I think I would eat anything, as long as it was cooked in coconut milk (not an assertion I really want to test). This is from Sundays at Moosewood. -- posted by Aunt Cookie

Southern Greens With Warm Pecan Dressing

Sun, 03 Sep 2006 20:53:21 -0400

This recipe brings salad to a whole new level! -- posted by Geema

Lentil- Vegetable Soup

Sun, 12 Nov 2006 15:30:02 -0500

My family enjoys this so much on cool nights. It's simple and comforting, with earthy flavors. Serve with a healthy bread for dunking! -- posted by White Rose Child

Whole Wheat Spaghetti With Swiss Chard and Pecorino Cheese

Tue, 09 Jan 2007 16:46:06 -0500

My husband and I enjoyed this dish for dinner on New Year's eve. It was a nice break from all the rich and unhealthy foods we had been eating throughout the holidays. This recipe came from Giada's Family Dinners. -- posted by Canadian_in_the_Bay

Stir-Fried Savoy Cabbage and Confit D' Oignon-Onion Marmalade

Sun, 14 Jan 2007 12:20:02 -0500

A delectable, quick & very easy recipe to perk up cabbage! Stir frying the cabbage keeps it crisp & crunchy as well as keeping it's vibrant green colour. I devised this recipe to accompany fairly rich foods, but without having to boil the cabbage to oblivion! Even people who say they are not fond of cabbage love this recipe. I have added the Confit D'Oignon (Onion Marmalade) to give it an extra kick - plus, they go so well together too! If you don't need the cabbage to be vegetarian, you could also add crisply fried lardons or bacon to this - it tastes & smells wonderful! Here is my recipe for Recipe #211001 -- posted by French Tart

Spanakorizo

Mon, 22 Jan 2007 20:08:43 -0500

Risotto with a Greek twist. Wonderful served with grilled salmon or trout. -- posted by Irmgard

Wilted Greens With Garlic and Balsamic Vinegar

Tue, 13 Feb 2007 14:58:19 -0500

This simple but delicious side dish can be made with almost any kind of green but my personal favourite is red-veined Swiss chard as the green and red make such a pretty presentation. From Williams-Sonoma Italian Favourites. -- posted by Irmgard

Arugula and Pea Salad

Thu, 24 May 2007 16:17:16 -0400

My favorite healthy recipe. -- posted by Chef #496361

Sauteed Swiss Chard (Don't Be Afraid!!!)

Sun, 03 Jun 2007 23:10:41 -0400

Incredibly yummy- slightly spicy with a bit of lemon zip. This is the MOST delicious swiss chard recipe EVER! -I promise. (Adapted from a recipe from Bon Appetit) -- posted by hollyfrolly

Spinach Quiche

Thu, 21 Jun 2007 20:36:14 -0400

One of my families favourite recipes, created by my mum when I was a kid :) This recipe can use Spinach but I tend to use Siverbeet/Chard, its cheaper and no one can tell once it is made up! -- posted by Tracey_B

Swiss Chard and Caramelized Onion Lasagna

Mon, 16 Jul 2007 16:08:54 -0400

This is not a traditional lasagna, but it's good! The sweetness of the onions is offset by the chard. -- posted by SweetySJD

Chard and Cheddar Omelette

Wed, 18 Jul 2007 14:18:04 -0400

I found this recipe in a Bon Apetit magazine, and it's since become my favourite egg dish. It's easy and delicious. I've incorporated the swiss chard mixture into other dishes with success, and I think it could be great by itself. -- posted by Lumberjackie

Swiss Chard (Or Spinach) Pie

Wed, 01 Aug 2007 18:33:21 -0400

Got this recipe in my vegetable co-op box. I'm sure you could sub. spinach for the swiss chard. It turns out great! -- posted by WI Cheesehead

Swiss Chard Tzatziki

Thu, 02 Aug 2007 20:30:07 -0400

This is a great way to use swiss chard and a great alternative to the traditional tzatziki. I found this recipe at Simply Recipes. -- posted by Healthy,Please!

Swiss Chard Omelette Dinner

Wed, 08 Aug 2007 22:36:26 -0400

Wanting to take advantage of all that lovely chard while it's still fresh? Here's a simple and light recipe for a hot summer's day! Makes one dinner-size portion. -- posted by Rookie with a few Ball jars

Crock Pot Pasta With Lentils and Chard

Thu, 13 Sep 2007 21:54:20 -0400

This is filling and filling, great on a cold evening. -- posted by Dancer^

Baked Aegean Style Eggplant With Lentils

Thu, 13 Sep 2007 22:41:40 -0400

A lovely use of different flavors and textures in greens and legumes is featured in this easy dish based on a recipe from Greens - a magazine by the editors of Vegetarian Times. Swiss chard, with mild leaves and crunchy and slightly sweet stems, combines well with eggplant and lentils. You can also use other leafy greens such as spinach (baby or otherwise) or kale! -- posted by Julesong

Fettuccini With Greens and Caramelized Onions

Sat, 15 Sep 2007 21:35:02 -0400

From 1001 Low Fat Vegetarian Recipes. Serve with some fried/baked tofu on the side. -- posted by dicentra

Swiss Chard With Chickpeas and Feta

Mon, 24 Sep 2007 20:41:22 -0400

Food & Wine -- posted by dicentra

Swiss Chard With Currants and Feta

Mon, 01 Oct 2007 23:26:30 -0400

I thought after using this site for a while that I'd post one of my favorite recipes. It's adapted from Gourmet Magazine, and it's perfect for winter holidays (great colors!) I say it serves 2-4, but I often eat it all by myself! -- posted by Ames Shaps

Colorful Sauteed Vegetables

Wed, 07 Nov 2007 02:19:06 -0500

This has a very pretty presentation and is a good way to get in a bunch of veggies! You're welcome to use whatever greens you would like, including cabbage. This can be vegan if using only olive oil and leaving out the Parmesan cheese. -- posted by WI Cheesehead

Crustless Chard and Cheese Quiche

Fri, 28 Dec 2007 19:01:58 -0500

I haven't tested this recipe yet myself, but it's on my list to try. Originally from Vegetarian Times. -- posted by Elle_mnop

Swiss Chard and Lentil Soup With Lemon Juice

Mon, 07 Jan 2008 16:27:49 -0500

Vegan soup, can be served as hot or at room temp, It's nice and tart, low in fat high in protein. -- posted by Gypsy Queen Cuisine

Seared Rainbow Chard With Leeks

Tue, 29 Jan 2008 20:05:46 -0500

Epicurious. I love greens! -- posted by dicentra

Simple and Fresh Collard Greens

Sat, 09 Feb 2008 01:28:28 -0500

A lot of people are averse to trying dark leafy greens, believe me, I was too, as they were always described as "bitter". Now that I have had them though I love them, and only eat them like this (not fully cooked to sogginess or in soups). You get a lot of the flavor of the greens themselves and they make a great side dish to a "meat and potatoes" meal. You can substitute any mix of braising/dark leafy greens for the collards. -- posted by The Easy Vegan

Chef-Boy-I-Be Illinois' Cavatappi With Swiss Chard

Sat, 23 Feb 2008 01:32:33 -0500

I have never tried Swiss Chard, but wanted to because of it's health benefits. I looked for a recipe and couldn't find one to my liking (most just called for sauteeing). Last night I made Cooking Diva's Tuscan Chicken in Lemon-Wine Sauce (Scaloppine Al Limone) Recipe # 206632 and she suggested serving it with a side of pasta. So, I thought, why not add the chard to the pasta, along with some canellini beans and combine that with the wonderful lemon-wine sauce from her chicken. Her chicken dish, by the way, is delicious! The result, we thought, was quite tasty! -- posted by Chef-Boy-I-Be Illinois

Bulgur With Leeks and Swiss Chard

Thu, 03 Apr 2008 15:45:31 -0400

Vegetarian Times. -- posted by dicentra

Bulgur With Savory Greens

Mon, 14 Apr 2008 00:53:27 -0400

From Moosewood LowFat. -- posted by dicentra

Balsamic Fried Eggs With Wilted Greens (In Under 10 Minutes)

Wed, 16 Apr 2008 18:07:10 -0400

This recipe is sooo fast and easy and adds a very interesting flavour dimension to simple fried eggs! You can use dandelion greens, beet greens, escarole, or arugula. I personally love arugula. If you like onions, you can add some chopped onions to the pan with the garlic. This recipe is from chowhound.com. -- posted by blucoat

Ziti With Chard

Thu, 24 Apr 2008 17:21:38 -0400

Cooking Light. Oct 2003 -- posted by dicentra

Lively Lentil Soup With Saffron Yogurt

Fri, 02 May 2008 00:04:59 -0400

Modified from something I found on the web. Leave off the yogurt for a vegan version. Substitutions: Use any dark, leafy green in place of kale. Black beluga lentils in place of green French -- posted by californitexan

Crustless Swiss Chard Quiche

Wed, 02 Jul 2008 02:43:00 -0400

I have been working on perfecting the perfect crustless quiche recipe for years. I always use spinach, but I bought some Rainbow Swiss Chard at the local farmer's market today, and I thought I'd give it a try in quiche. I used Rainbow Chard (pink/yellow/white/orange stems---- BEAUTIFUL), but you can use any chard (or try substituting other greens) I do notice that fresh greens give a much better taste than frozen greens though! -- posted by Chef-girl-OV

Braised Swiss Chard With Raisins and Pine Nuts

Mon, 18 Aug 2008 18:55:07 -0400

There are a few recipes that are similar to this recipe but not one exactly like this (this one packs a punch in flavor). I found it in a recipe book that one of Oprah Winfrey's trainers published. I put it in my own book and because I have an embarassingly huge number of cookbooks, I can't find the authors' name. The author noted that instead of the Swiss Chard, this recipe could be made with 2 packages of frozen spinach. That's how I make it because I always have frozen spinach on hand. If you use the frozen spinach, cook it according to package instructions, let it cool, then squeeze out as much of the remaining liquid as possible...I use a thin-mesh strainer to do it. It's so simple to prepare and make - it's hard to believe it's soo low fat. Hope you enjoy! -- posted by Leslulu

Simple Saute for Chard

Tue, 09 Sep 2008 23:28:30 -0400

A basic technique to saute swiss chard. Very flavorful. -- posted by FolkDiva

Spicy Swiss Chard With Lemon

Sat, 13 Dec 2008 23:56:20 -0500

Chard cooks waaaaay down - don't worry -- posted by Lanie J

Swiss Chard With Currants and Pine Nuts

Tue, 30 Dec 2008 19:57:18 -0500

I like this recipe - both with currants & golden raisins. Finding this in the New York Times helped me decide to go for the Misticanza di Bietole da Costa chard mix to get red, white, green & yellow chard all at once. Advance preparation: You can make this several hours before serving. Reheat gently on top of the stove if you want to serve it hot. The blanched greens will keep in a covered bowl in the refrigerator for 3 or 4 days. -- posted by Buster's friend

Garlicky (Or Not) Chard and White Beans With Caramelized Onions

Thu, 01 Jan 2009 14:16:37 -0500

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 together. If you are making a few dishes, this is a great one to add because as it sits at room temperature, the flavours come together more and more, and it tastes great warm, hot, or cold. -- posted by Laurie150

Swiss Chard, Leek and Goat Cheese Tart

Wed, 14 Jan 2009 21:38:35 -0500

Mighty tasty ingredients. Will be putting out a couple of rows of rainbow stemmed chard along with the spinach after our little cold spell pushes through this week. Keeping this recipe close to make with fresh from the garden chard. From the Chicago Times contribution to the Food & Drink Weekly's Top Picks for 2008. Drawn from Bill Daley's February cover story on "Dot.com cooking," which tracked the burgeoning realm of recipe Web sites, we included this savory tart from David Leite's Leitesculinaria.com. Prep time includes an hour to chill the dough. -- posted by Buster's friend

Weight Watchers Swiss Chard Ricotta Torta

Fri, 16 Jan 2009 01:28:41 -0500

Nice, light version of a torta. Substitute spinach, kale, or beet greens if you can't find (or dislike) Swiss Chard -- posted by ceilmary

Spicy Swiss Chard or Spinach

Mon, 16 Feb 2009 01:29:13 -0500

From Food Network's Big Daddy's House with Aaron McCarty(winner of The Next Food Network Star), this is yummy and pairs well with Lemon Pepper Orzo and Blackened Salmon with Blue Cheese Sauce. -- posted by Sharon123

Cinnamon-Spiced Chard Pancakes (Passover)

Thu, 02 Apr 2009 01:29:02 -0400

This "Bon Appétit" recipe works very well with virtually any green, including spinach, kale, or some spring mix. -- posted by blucoat

Dairy Matzo Lasagna

Mon, 13 Apr 2009 18:03:37 -0400

Adapted from a recipe on Martha Stewart's website. -- posted by DrGaellon

Savory Swiss Chard Tart

Thu, 23 Apr 2009 01:41:39 -0400

From the "Bistro Cooking" cookbook. Can be served as an appetizer or as a main with a nice green salad. -- posted by Ashley Lopez

Skillet Gnocchi With Chard and White Beans

Fri, 24 Apr 2009 16:31:20 -0400

In this quick and easy one-skillet supper, toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it off with mozzarella and Parmesan cheeses. Serve with a mixed green salad with vinaigrette. NOTE: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets. I used mini potato gnocchi and arugula and it was delicious. I added the optional seasoning as my preference was a little more Italian flavor. Original recipe from EatingWell Magazine, Jan/Feb 2009. -- posted by FloridaNative

Chard and Onion Omelet (Trouchia)

Wed, 29 Apr 2009 15:19:53 -0400

This is a simple and delicious springtime recipe from Debora Madison's essential cookbook, "Vegetarian Cooking For Everyone". The traditional trouchia is a specialty of Nice, where slices of it are sold and eaten cold on the street. This is a very versatile recipe. You can substitute almost any green (kale, beet greens, mustard greens) serve this warm, room temperature or cold, as an appetizer or main dish, and at any meal. It even makes a great sandwich filling. The trick to this recipe's success is to cook everything slowly so that the flavors really deepen and sweeten. -- posted by blucoat

Italian Style Swiss Chard

Mon, 18 May 2009 15:14:46 -0400

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 is a fast & tasty way to prepare the swiss chard cranking out in the garden. I can make a mea of it with a couple of poached eggs & a little grated Parmesan/Romano cheese. Received from D_M on gourmet-recipes-from-around-the-world; thanks D_M! -- posted by Buster's friend

Miso Mustard Greens

Tue, 16 Jun 2009 01:39:39 -0400

From the Just Bento forums. -- posted by dicentra

Little Wild Sorrel and Herb Tarts With Melted Goat's Cheese

Sun, 26 Jul 2009 10:12:12 -0400

A delicious and different way to use sorrel leaves - sorrel is usually used in soup and omelette recipes. These little herb tarts are so summery and make wonderful picnic food, as well as interesting appetisers. I have wild, woodland and cultivated sorrel in my garden, but prefer the tangy almost lemon and vinegar taste of wild sorrel leaves in these little tarts. Serve these warm or at room temperature with lightly dressed salad leaves and a glass of crisp, chilled Chablis or Chardonnay. Notes on using sorrel leaves: Sorrel is one of those ingredients that feature all too rarely in our kitchens, yet its bite and acidity make it one of summer's top temptations. When you're cooking the larger, mature leaves, strip out and discard the stalks, just as you would with spinach, before cooking. Avoid aluminium or cast-iron pans, though, because the oxalic acid in the leaves reacts with the metal and affects the flavour. -- posted by French Tart

French Swiss Chard

Sun, 09 Aug 2009 21:38:40 -0400

This sounds so elegant & simple - such a lovely combination of easy-to-grow Swiss Chard & rosemary! Would make a lovely lunch with a couple of poached eggs & some buttery toasted chewy bread (a ha! another poverty meal!) Received in email from gourmet-recipes-from-around-the-world. Thanks, Char! -- posted by Buster's friend

Double-Dutch Mac & Cheese With Chard

Thu, 13 Aug 2009 14:34:39 -0400

This is a rich and delicious macaroni & cheese from Bon Appétit Magazine (May 2009). You can use any combination of good melting cheeses such as Gruyere, Emmentaler, Fontina, or cheddar. It works with kale, chard, or spinach. If you omit the greens, this also makes a great traditional mac & cheese. If you want a creamier macaroni & cheese, just add a little more milk until you get the desired consistency. -- posted by blucoat

Swiss Chard Curry

Mon, 21 Sep 2009 11:08:54 -0400

A very hardy curry dish the whole family loved even though i'm usually the only one who likes swiss chard or curry. The recipe came from the Saskatoon Sun. I used canned chick peas rather than dried and added yams. I never had fresh ginger so I used ginger powder. Havn't tried it with the yogurt either. -- posted by Tilden

Swiss Chard Gratin

Mon, 28 Sep 2009 02:05:06 -0400

From Canadian Living, Make It Tonight feature, February 2008. Can be served as a vegetarian main dish for 2 or as a side dish for 4-6 servings. I used Cheddar instead of Gruyere, Gouda would probably also work well. -- posted by Lille

Deluxe Mac and Cheese

Mon, 28 Sep 2009 02:12:06 -0400

A more refined, adult-flavoured mac and cheese with greens. -- posted by Génial Génie

Traditional Swiss Chard and Beans --From Vegweb.com

Fri, 13 Nov 2009 17:36:19 -0500

This recipe was found on vegweb.com and posted by user: veganlicious enjoy! -- posted by emily.soulliere

Moroccan (Ish) Vegetable Stir Fry

Mon, 08 Feb 2010 10:28:12 -0500

This is a perfectly balanced vegan meal! Sweet potatoes, chard, mushrooms, molasses, and peanut butter combine to make a hearty and healthy stir fry. -- posted by Chef #1480951