Chopped olives are spread on white fish that gets wrapped in chard before simmering it in a lemony, cilantro-y sauce.
Author: Adeena Sussman
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...
Author: Irmgard
This recipe is a lovely way to prepare chard. We often pair with burgers or other red meats. I like to first blanche the chard in boiling water for one minutes and shock in ice water before proceeding...
Author: jlw19803
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, parsley, cilantro, and dill. They're especially...
Author: Renana Shvil
We're all for a good store-bought marinara, but there is no substitute for homemade béchamel-of this we can be sure.
Author: Chris Morocco
Don't skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.
Author: Anna Jones
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 our CSA-share, I was reminded of the fare from...
Author: Poorogies
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.
Author: cellogirl2
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...
Author: katie in the UP
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 celebrating. Just don't expect your first pasqualina...
Author: Ignacio Mattos
Delicious, simple recipe for making Swiss Chard. My CSA provided the recipe that they adapted from allrecipes.com. So easy, so good!!!
Author: rsnelling42
If you love hummus or baba ghanoush, this dairy-free dip will become a new favorite. Just make sure you have plenty of warm flatbread to scoop it all up.
Make and share this Rachael Ray's Savory Swiss Chard recipe from Food.com.
Author: Spongebob Chefpants
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 and reaching the ideal texture.
Author: Andrew Tarlow
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 or baked potato topping. You can double the quantities...
Author: CarolineOYum
The Swiss Chard and Artichokes combined with parmesan and mozzarella cheese makes for a unique and tasty pizza. You can use a store bough pizza dough (Trader Joes is good) or use this quick and easy pizza...
Author: BakinBaby
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...
Author: Busters friend
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...
Author: Busters friend
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...
Author: NewEnglandCook
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 Up A Creek Without A PatL. I made a slight variation:...
Author: Jezski
Make and share this Swiss Chard With Lemon and Feta recipe from Food.com.
Author: Shirl J 831
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, and very pretty to serve.
Author: Tracy Pollan