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

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)

Author: hollyfrolly

Swiss Chard with Garlic

This is a very simple recipe for Swiss chard. I like to use the whole vegetable but you need to saute the stems and the leaves separately as the stems take longer. This won't make a lot as the chard will...

Author: barbara

Sauteed Swiss Chard with Onions

Author: Gina Marie Miraglia Eriquez

Sauteed Swiss Chard With Bacon

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...

Author: ninja

Bean and Swiss Chard Soup

Author: Barbara Kafka

Broccoli and Cheese Quiche

This is a remarkable quiche recipe for a few reasons: The dough is intentionally generous so that it can be formed into tall walls all around, and the filling is jam-packed full of healthy greens. They...

Pasta with Kielbasa and Swiss Chard

Author: Alexis Touchet

Sausage, Greens, and Beans Pasta

The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn't your thing, sub in any fresh sausage you like.

Author: Claire Saffitz

Milk Braised Pork With Lemon and Sage

Braising pork shoulder produces a fall-apart tender roast. And when milk is the braising liquid, what results is a sauce that is reminiscent of flavorfully infused ricotta.

Author: Molly Baz

Bacon and Swiss Chard Pasta

Author: Bon Appétit Test Kitchen

Swiss Chard and Mushroom Galette

Author: Bon Appétit Test Kitchen

Braised Swiss Chard With Raisins and Pine Nuts

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...

Author: Leslulu

White Bean Soup With Swiss Chard

This is a nice, healthy, pleasantly spicy and warming stew like soup. This can also be done in a crock pot but will take all day. The cooking time does not reflect the overnight soaking of the beans. This...

Author: Engrossed

Sausage and Ricotta Baked Cannelloni

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

Green Mole

Author: Diana Kennedy


Author: Einat Admony

Wilted Greens With Garlic and Balsamic Vinegar

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

Black Eyed Peas With Chard and Green Herb Smash

This is a super-quick stew which has its roots in Palestine. Pick your chard color here-the clean green Swiss or the sweet-shop-neon rainbow chard. It is not often that one vegetable provides such a bouquet...

Author: Anna Jones

Seared Rainbow Chard With Leeks

Make and share this Seared Rainbow Chard With Leeks recipe from Food.com.

Author: dicentra

Provençal Roasted Garlic Braised Breast of Veal with Springtime Stuffing

Roasted garlic, chard, spinach, and either rice or potatoes infuse this Passover main course with unbelievable flavor.

Author: Jayne Cohen

Swiss Chard and Herb Fritters

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

Torta Pasqualina

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

Braised Swiss Chard With Bacon and Hot Sauce

For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.

Author: Ann Redding

Italian Style Swiss Chard

Author: Susan Herrmann Loomis