Chard recipes - 19 recipes
More Chard recipes
Chard and White Bean Stew
By GuidingVegan
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
CHARD AND LENTIL SOUP from Samuel
By pat1908
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
Gingered Tilapia & Swiss Chard
By oldbklady, Vickies Menu Venue
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
Swiss-Chard-and-Ricotta Galette
By kathryns
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
Oven-Roasted Cod with Tomato, Cannellini and Swiss Chard
By Lonnie
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
BAKED RIGATONI WITH RICOTTA, SWISS CHARD AND ITALIAN SAUSAGE
By KathiecooksandRobeats
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
Sizzling Chard Greens
By kathryns
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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