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Chard recipes - 19 recipes

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Bring medium pot of salted water to boil

  • 1 pound Swiss chard (can also swap kale, spinach or another green), ribs and stems removed and cleaned
  • 3 tablespoons olive oil
  • 2 large carrots, chopped
  • 4 ribs celery, chopped
  • 4-6 large shallots, chopped
  • 4 garlic cloves, finely chopped
  • 2 cup dry white wine
  • 2 15-ounce cans (or about 3 3/4 cups) white beans, drained and rinsed
  • 3 cups (or more to taste) vegetable broth
  • 1 can diced tomatoes
  • Salt and freshly ground black pepper
  • 1/2 tbsp dried thyme
  • 1 bay leaf
  • Toasted bread slices
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In a 6 qt pot, heat the olive oil, paprika, and cumin over low heat, stirring until aromatic, 2 to 4 minutes

  • 1/4 cup olive oil
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1 or 2 medium bunches of scallions, trimmed, white parts cut into 1/4 inch pieces, enough green part cut similarly to fill 1/4 cup
  • 1 lb lentils (green, brow, red) (Red are preferred)
  • 5 1/2 cups chicken broth or vegetable soup
  • 3-4 cloves of garlic minced
  • 1 bunch of chard (red preferred but white or yellow stem work well too) stemmed and leaves roughly chopped
  • 1 bunch cilantro, coarsely chopped
  • Juice of 1 lemon
  • Kosher or sea salt to taste (use no much because broth typically has a lot of salt)
  • A small pinch of crushed red pepper flakes
  • Fresh ground pepper to taste
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Sprinkle fish with ¾ tablespoon of ginger, salt and pepper

  • 4 tilapia fillets
  • 1 1/2 tbs grated fresh ginger
  • Salt & pepper
  • 1 1/2 tbs oil
  • 1 chopped onion
  • 2 bunches Swiss chard (6 cups)
  • 1/2 c. chicken broth
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1. Crust: Pulse flour, oats, and salt in a food processor to combine

  • 1 cup unbleached all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1 teaspoon kosher salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into small pieces
  • 3 ounces cream cheese
  • Philadelphia Original Cream Cheese Spread 8 Oz
  • 1 large egg yolk
  • Filling
  • 2 tablespoons extra-virgin olive oil
  • 12 ounces Swiss chard, stems separated and sliced into 1/4-inch pieces
  • 1 large onion, sliced lengthwise 1/4 inch thick
  • Kosher salt and freshly ground pepper
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons golden raisins
  • 3 anchovy fillets, coarsely chopped (optional)
  • 2 tablespoons fresh thyme leaves
  • 6 ounces ricotta, room temperature
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 3 tablespoons heavy cream
  • 1/2 teaspoon freshly grated nutmeg
  • 1 large egg yolk
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Preheat the oven to 400°F

  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, halved and sliced
  • 1/2 small yellow onion, diced
  • 3 cloves garlic, chopped
  • 1 small bunch (about 10 leaves) Swiss chard, tough stems removed, leaves sliced
  • 1/2 cup white wine
  • 1 (28-oz) can whole tomatoes
  • 1 (15-oz) can cannellini beans, rinsed and drained
  • 2 bay leaves
  • 1/8 teaspoon crushed red chile flakes
  • 1 teaspoon kosher salt, divided
  • 4 (6-oz) pieces skinless cod fillet
  • 1/2 teaspoon ground black pepper
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This is an absolutely delish casserole

  • Sauce:
  • 1 tbsp (15 mL) canola oil 500 g good-quality Italian sausage, mild or hot
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp (15 mL) chopped fresh thyme
  • 1 tbsp (15 mL) chopped fresh rosemary
  • 1 tsp (5 mL) dried oregano pinch or more of hot pepper flakes
  • few glugs of red wine
  • 1 can (28 oz/796 mL) crushed tomatoes
  • small handful of cherry tomatoes, cut in half
  • 1 tbsp (15 mL) honey
  • salt and pepper to taste
  • Filling:
  • 1 500g tub of ricotta cheese (not low fat) 1 egg
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 1/4 cup (60 mL) chopped fresh basil pinch hot pepper flakes
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 tbsp (15 mL) olive oil
  • 1 bunch Swiss chard or spinach
  • chopped salt and pepper
  • 3 cups (750 mL) shredded mozzarella
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Don't use the stems (can save for soups or stews)

  • ¼ Cup water
  • ¼ teaspoon kosher salt
  • 2 large bunches Swiss chard (1½ to 2 pounds total), stems removed and leaves cut crosswise into rough 3-inch pieces
  • 2 scallions, thinly sliced on bias
  • 1 tablespoon finely grated fresh ginger
  • 1 serrano chili, thinly sliced
  • 2 tablespoons grapeseed oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame seeds (optional
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