Recipezaar: Chard recipes

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

Tortellini Soup With Chicken

Mon, 23 Jan 2006 21:59:31 -0500

From Real Simple, February 2006. -- posted by Vino Girl

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

Perfect Southern Greens (Kale, Beet, Collard Greens, Mustard)

Fri, 07 Apr 2006 18:23:39 -0400

This recipe yields the best tasting greens I have ever eaten! I have yet to have a batch of bitter greens when cooked this way. This recipe has the potential to change the minds of green-haters and may even bring about a cute southern accent. Blanching the greens before adding to the slow cooker helps remove the natural bitterness. I usually make it with kale and beet greens but other greens work as well. The greens pair well with pilsner or an off-dry riesling, especially if you use the balsamic vinegar. -- posted by NcMysteryShopper

Greens Fit for Company

Fri, 14 Apr 2006 16:47:08 -0400

I doubt that greens have ever been served at a fancy dinner party-well.... outside the SOUTH anyway! These however WILL pass the mustard. hehehe. Whether you are serving them fancy or plain they are sure to please. These are meat free so veggies and carnivores alike can enjoy them but you could always add some meat for those who just gotta have it. The cooking steps are important here to remove some of the bitterness which is what most people do not like about greens. Prior to this recipe I did not enjoy greens for that reason. -- posted by mama's kitchen

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

Japanese Sesame Spinach

Sun, 03 Sep 2006 21:24:26 -0400

I am always looking for new ways to cook greens. This is from Moosewood and it looks yummy and easy to make! 4 servings. 15 minutes -- posted by dicentra

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

Grammie Bea's Greens and New Potatoes

Thu, 22 Mar 2007 21:21:25 -0400

My gram used to cook all her greens this way, and it is just plain delicious! -- posted by Linda's Busy Kitchen

Swiss Chard With Tomato and Bacon

Wed, 11 Apr 2007 23:09:52 -0400

A good old New England tradition. Skillet swiss chard sautéed with bacon and tomato. A hearty side dish to serve with your favorite grilled meat. Bacon or salt pork can be used or omitted to make a vegetarian dish. -- posted by NewEnglandCook

Swiss Chard, Pine Nut and Raisin Topping

Tue, 17 Apr 2007 15:19:13 -0400

Spoon this savory mixture over a slice of crusty bread spread with soft goat cheese. Or pair it with sliced turkey and Parmigiano-Reggiano. -- posted by potions

Black Bean Chili With Butternut Squash and Swiss Chard

Sun, 13 May 2007 18:26:51 -0400

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 you want. -- posted by MarissaB

Arugula and Pea Salad

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

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

Swiss Chard Empanadas

Fri, 01 Jun 2007 22:13:20 -0400

The turnovers of Mexico, empanadas are stuffed with all kinds of vegetables, including squashes, mushrooms and the chard used here. Be sure to use plenty of chard and season it well. Youll want to make a large batch of empanadas when you have the time, then store them well wrapped in the freezer for up to several weeks. -- posted by Witch Doctor

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

Penne With Greens and White Beans

Mon, 04 Jun 2007 20:52:17 -0400

This is real comfort food! This doubles and triples easily.I like to triple this recipe, but only put the pasta in the amount that I've set aside for our dinner. The rest I freeze. I don't freeze pasta. When I take out the frozen portion, I cook the pasta and add it in. You can use any type of greens that you are fond of. You can add any herbs you like. Don't forget to take the stems out of your greens, they're tough.I use canned vegetable stock, but if you can't find it, chicken stock is acceptable. -- posted by FLUFFSTER

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

Linguine With Swiss Chard and Garlic

Sun, 01 Jul 2007 22:42:50 -0400

A delicious way to serve swiss chard with just a little bite from the red pepper flakes. From Redbook. -- posted by Tee Lee

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

Sauteed Swiss Chard With Golden Raisins and Capers

Mon, 16 Jul 2007 22:46:51 -0400

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! I haven't tried it yet, will this summer! From May 2007 GH. They remark that this makes a nice pasta - serve with favorite pasta & 1/2 cup cooking water. -- posted by MA HIKER

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

Vegan Spinach & Chard Quiche

Tue, 14 Aug 2007 12:27:09 -0400

This can also be made with cow milk ingredients, but I don't think it is as tasty & I am a meat eater. If you did not know, you would swear there were eggs in this. -- posted by Chandra M

Italian Sausage and Greens Soup

Wed, 05 Sep 2007 20:28:06 -0400

This is a recipe from my father who was from Louisiana and loved his greens with bacon! He ended up being a Navy cook during the war and served a version of this soup on his ship. I add other vegetables such as corn, green beans, squash, etc. This soup is better the second day!! -- posted by Lakme

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

Sausage and Swiss Chard Soup

Thu, 11 Oct 2007 01:08:05 -0400

Brimming with andouille sausage, Swiss chard and white beans, this hearty soup is the perfect cool-weather dish. -- posted by Raquel Grinnell

Sauteed Swiss Chard With Onions

Mon, 22 Oct 2007 18:27:17 -0400

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 in sealed bags lined with paper towels. Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven. -- posted by katie in the UP

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

Broiled Molasses Chicken Breasts With Sauteed Swiss Chard

Wed, 02 Jan 2008 22:05:03 -0500

From Real Simple. (I am guessing on the amount of molasses... the original recipe said "2 molasses") I will update after I try the recipe. -- posted by dicentra

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

Meaty and Delicious Greens

Tue, 22 Jan 2008 02:21:07 -0500

Meaty and Delicious Greens -- posted by Spicy Little Sister

Garlicky Greens

Tue, 22 Jan 2008 02:21:26 -0500

Garlicky Greens -- posted by Spicy Little Sister

Seared Rainbow Chard With Leeks

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

Epicurious. I love greens! -- posted by dicentra

Guadalajaran Swiss Chard Quesadillas

Tue, 05 Feb 2008 22:49:21 -0500

There is a Guadelajaran Quesadilla recipe on here, also from Vegetarian Times, that uses spinach and ingredients are different. So I thought I'd post this one too. -- posted by WI Cheesehead

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

Ribollita

Thu, 27 Mar 2008 19:45:33 -0400

From Real Simple Magazine April 2005. A good use for leftover stale bread. -- posted by JackieOhNo!

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

Lentil Soup With Chard

Tue, 22 Apr 2008 22:00:27 -0400

Cooking Light. October 2003. -- posted by dicentra

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

Tuscan White Bean and Bread Soup (Ribollita)

Thu, 08 May 2008 00:59:53 -0400

Taken from The Best International Recipe, posted for safekeeping. Do not use sliced sandwich bread in place of the crusty bread. If necessary, substitute chard for the kale. -- posted by cellogirl2

Grandma's Minestra

Thu, 08 May 2008 18:27:43 -0400

I loved this soup growing up- such a heartwarming, nourishing soup. Now, there were some things about this soup that I didn't like when my grandmother made it, so I've tweaked the recipe (what I can remember from childhood), and it comes pretty close. This is very much a 'dump everything into the pot' soup, but it works. -- posted by KVasanth

Seared Chard

Sun, 18 May 2008 01:15:55 -0400

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 side. This is an adaption of a Rachael Ray recipe. -- posted by PaulaG

Swiss Chard Scramble

Wed, 11 Jun 2008 02:24:30 -0400

I found this in the Relish.com newspaper supplement this week and want to try it. If you try it before I do, please review. Looks good but it also sounds like it needs more spice. -- posted by Trinkets

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

German-Style Spinach (Or Chard)

Thu, 24 Jul 2008 18:24:14 -0400

One of those handwritten things, which has been in my folder forever. Since we have a bumper crop of swiss chard, it is appearing regularly on the table. Not German, but I frequently add Feta Cheese when served. -- posted by NurseJaney

Rosemary Lamb Chops With Swiss Chard & Balsamic Syrup

Fri, 15 Aug 2008 17:31:30 -0400

From Gourmet - Loved it! I paired with Lemon Gnocchi. -- posted by kelly in TO

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

Rachael Ray's Savory Swiss Chard

Wed, 10 Sep 2008 17:10:06 -0400

I got this off Food Network.com. Sounds good with the smoky paprika and worcestershire sauce!!! -- posted by Spongebob Chefpants

Swiss Chard Purses With Sausage Stuffing

Mon, 20 Oct 2008 18:33:59 -0400

Gourmet. Nov 2004. -- posted by dicentra

Stuffed Chard

Thu, 06 Nov 2008 21:50:56 -0500

This is one of my favorite recipes. It's very easy to adapt to your own tastes. I found the recipe on the back of a package of chard seeds I purchased years ago. I have changed the recipe here and there, as it originally called for lamb and no one in my family likes it. I hope you enjoy it. it takes some work, but it is the most delicious entree I've ever cooked! *Note: you can substitute yogurt for the sour cream for a lighter meal, the change is not noticeable in the overall meal* -- posted by moparmotion

Amy Scattergood's Cranberry Bean, Lacinato Kale and Pasta Soup

Wed, 19 Nov 2008 16:08:39 -0500

From one of my favorite blogs, The Wednesday Chef. -- posted by Dria at Recipezaar

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

Simple Sauteed Spinach

Tue, 06 Jan 2009 01:47:54 -0500

Here's a simple formula that lets spinach shine and will never go out of favor. Saute spinach (or any greens) with garlic and add a squeeze of lemon (or vinegar) at the end for a touch of tartness. From Eating Well magazine, October 2008. -- posted by FloridaNative

Sauteed Greens With Garlic

Tue, 13 Jan 2009 23:32:56 -0500

Knowing how to quickly prepare nutrient-dense greens in a way that most people will enjoy is a valuable skill. Being from the South where we eat a lot of greens, they are many times over-cooked and flavored with unwanted fat. This recipe adds another dimension to a Southern favorite that's healthy and flavorful. -- posted by FloridaNative

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

Swiss Chard and Bean Soup

Tue, 17 Feb 2009 08:46:54 -0500

A delicious soup for a cold Winter night. Enjoy with some crusty bread or rolls. Throw it all in the crock pot and dinner is ready after a long day of shoveling in the cold :D -- posted by daisygrl64

White Bean and Vegetable Soup

Mon, 09 Mar 2009 14:31:15 -0400

Adapted from Sunset- January 2009. An instant hit with the entire family. Easy to make, very flavorful, and easy on the budget. A rough-textured bread is best for soaking up flavor! The original recipe called for fresh herbs which I will try when my garden is producing. In the meantime, dried seem to be fine. -- posted by Chef #750419

Sauteed Swiss Chard With Bacon

Tue, 24 Mar 2009 17:54:46 -0400

Here's an easy, quick and savory recipe for Swiss chard from zany, excellent Chef Anne Burrell. It's one of my favorites! Chard is one of the super leafy greens packed with minerals and vitamins as well as a healthy dose of fiber. It tastes a lot like spinach with a slightly stronger taste, depending on the cooking method. Use regular olive oil, not virgin, for best flavor. Reduce the amount of bacon if desired. -- posted by ninja

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

Whole-Wheat Penne With Sausage, Chard, and Artichoke Hearts

Sun, 05 Apr 2009 02:52:31 -0400

From Martha Stewarts Body+Soul magazine. "Choose Italian-style chicken sausage, either sweet or hot, for this recipe. If the sausage is pre-cooked, chop it into bit sized bits and saute to brown it." I plan to skip the oil and probably use canned artichoke hearts. -- posted by yogiclarebear

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

Chard, Onion & Gruyère Panade (Bread Casserole)

Thu, 30 Apr 2009 01:43:57 -0400

This is a delicious, decadent and luscious French "bread casserole" from "The Zuni Café Cookbook" that you will want to make again and again. It's a great use for stale bread and a very forgiving recipe, you can improvise with other greens and cheeses. As with all panades, you may need a little more bread, or have some left over; same with the liquid, depending on the size and shape of your baking container. If you have more time, you can cook this at 250°F, for about 2 hours 45 minutes; the slower the bake, the more unctuous and mellow the results. If you have leftovers, the Zuni Cafe's Chef Judy Rodgers instructs: Warm about 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Slide in a scoop cold panade and press gently to make an 2-inch-thick patty. Fry gently to make a golden crust, about 3 minutes, then fry the other side. It's also great rewarmed in the microwave. It is actually not difficult to make; the instructions are just very detailed. You can skip the stovetop step and still get great results. Enjoy! -- 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

Swiss Chard With Lemon and Feta

Tue, 21 Jul 2009 15:48:39 -0400

A cowoker gave me this recipe. -- posted by Shirl (J) 831

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 Burgz

Marmie's Parm and Garlic Swiss Chard

Thu, 05 Nov 2009 11:14:18 -0500

A bumper crop of swiss chard requires some creative juices to find new ways to enjoy it. This is simple and really delicious! -- posted by Marmie's

Sauteed Swiss Chard With Bacon

Mon, 09 Nov 2009 15:11:55 -0500

I wanted to start eating more leafy greens. I found this recipe in Sunset magazine and adapted it to my taste. Now I make it weekly. -- posted by CaliCook

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