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 salad of wilted chard, crisp pomegranate seeds,...
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
I came up with this recipe as a way to incorporate more greens into my diet. It is a wonderful blend of flavors that's perfect on a cold winter day. Gluten-free and vegan too!
Author: DeliciousAsItLooks
Make and share this Swiss Chard and Herb Tart recipe from Food.com.
Author: dicentra
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 the texture and removes any bitterness in the...
Author: zeldaz51
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, to better enjoy the lemon.
Author: yogiclarebear
The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.
Author: Jeremy Fox
Author: Dave Purdy
Author: James Beard
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.
Author: MarissaB
Author: Sara Dickerman
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...
Author: Ames Shaps
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 in stuffed cabbage, stuffed Swiss chard, with rice,...
Author: Sharon123
Make and share this Swiss Chard With Chickpeas and Feta recipe from Food.com.
Author: dicentra
This is a recipe that I made one night that turned out delicious. Beef, chard, tomatoes, and orzo pasta all cooks in 12 minutes in the pressure cooker. Its addictive and healthy!
Author: NewEnglandCook
These perfectly roasted beets tossed in with juicy red chard greens is a delicious and easy side dish that anyone can whip up. Recipe courtesy Chuck Hughes
Author: Chuck Hughes
I found this at epicurious who got it from gourmet. The North African hot sauce called harissa lends this soup its beautiful brick-red color, as well as a deep, spicy warmth that isn't the least bit aggressive....
Author: Elmotoo
Make and share this Swiss Chard and White Bean Minestrone recipe from Food.com.
Author: ddav0962
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 issue The Oprah Magazine The dough recipe yields...
Author: BakinBaby
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 chard and 1 1/2 cups vegetable broth.
Author: Chocolatl
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...
Author: Rita1652
Make and share this Swiss Chard With Cannellini Beans and Tomatoes (Boston Globe) recipe from Food.com.
Author: Cookie16
Author: Bon Appétit Test Kitchen
Make and share this Chard in Dijon Mustard Sauce recipe from Food.com.
Author: dicentra
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 the rich enzymes helping the body digest the heavy...
Author: Rita1652
Author: Dawn Perry
Toasted, thinly sliced baguette turns a sweet and savory dish of greens tangled with raisins, pepper flakes, and Parmesan into cocktail party fare.
Author: Cal Peternell, Chez Panisse Restaurant and Café
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.
Author: fluffernutter
Author: Alison Roman
Nice, light version of a torta. Substitute spinach, kale, or beet greens if you can't find (or dislike) Swiss Chard
Author: ceilmary
The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!
Author: Andy Baraghani