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Chard is a healthy ingredient that is extremely versatile when cooking – It can be consumed raw in salads, sauteed or cooked into soups, pasta, lasagna, quiches, tarts, sauces and soups.

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By Foodiewife, A Feast for the Eyes

Rate this recipe 4.3/5 (6 Votes)
Chicken & Swiss Chard Enchiladas Verde Recipe 1 Picture
Details

Servings 6
Preparation time 30
Cooking time 60

  • Shredded chicken:
  • Shredded cooked chicken* (about 3 cups)
  • A little or a lot of cumin, chili powder, (I don't measure; I just sprinkle it on)
  • 1 small onion, diced
  • 1 to 2 cloves garlic, minced
  • 1 (3-ounce) package cream cheese, cut up
  • 1 pound shredded Monterey Jack (or your choice of cheese)
  • 1 (14-ounce) can salsa verde (I used Trader Joe's Salsa verde sauce)
  • 12 (6-inch) corn tortillas
  • Lime Cilantro Sour cream** or
  • A few dollops of sour cream
  • OPTIONAL: Swiss Chard, chopped and stems separated
  • 1/4 cup water
  • 2 to 3 garlic cloves, minced
  • My technique is to cook 2-3 boneless, skinless chicken breasts, seasoned in taco seasoning-- I make my own-- and enough water to barely cover the chicken. Slow cook for 4-6 hours, then shred with a fork

See this recipe

I created this dish, after receiving some fresh Swiss Chard

Top rated Chard recipes

By

This creamed swiss chard is outstanding! So is the steak and the panko crumbs and the other recipe "Caramelized On...

  • BREAD CRUMB TOPPING:
  • 2 large (16 to 18-ounce) bone-in rib-eye steaks
  • 1 sprig fresh rosemary
  • 4 sprigs fresh thyme
  • Extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 2 to 3 garlic cloves, thinly sliced
  • 2 sprigs fresh thyme, leaves removed
  • 2 sprig fresh rosemary, leaves removed
  • 1 About 1 cup panko bread crumbs
  • Salt and freshly cracked black pepper
  • CREAMED RAINBOW CHARD:
  • 1 large bunch Swiss chard, leafs removed from the stem and leaves chopped (or fresh spinach)
  • 2 cups heavy cream
  • 2 fresh bay leaves
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 to 3 cloves garlic, peeled
  • Freshly grated Parmesan, to taste
  • Salt and freshly cracked black pepper
  • 1 lemon, juiced
4.4/5 (16 Votes)

By

Cooking the egg custard in a water bath makes this dairy-free kugel creamy, soft and silky in texture, a lovely con...

  • 3 tablespoons olive oil, plus extra for greasing the dish
  • Kosher salt
  • 8-ounces wide egg noodles, about 3/4 (12-ounce) package
  • 5 large eggs, lightly beaten
  • 1/2 cup chicken or vegetable broth
  • pinch nutmeg, freshly grated
  • 3 shallots, thinly sliced
  • 12-ounces Swiss chard, about 1 bunch, stems finely chopped, leaves torn into small pieces, and reserved separately
  • 2 cloves garlic, finely chopped
  • freshly ground black pepper to taste
  • 1/4 cup fresh dill fronds, chopped, plus extra for garnish
4.8/5 (4 Votes)

By

This Rigatoni with Swiss Chard & Sausage recipe is a regular part of our families menu rotation

  • Kosher salt
  • 12 ounces rigatoni
  • 2 tablespoons extra-virgin olive oil
  • 12 ounces sweet Italian sausage, casings removed, crumbled
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, chopped
  • 1 bunch Swiss chard, stems removed, leaves chopped
  • 1 tablespoon plus 1 teaspoon all-purpose flour
  • 1 3/4 cups milk (not skim)
  • 1/2 cup Parmesan cheese, grated (about 1 ounce)
  • Zest of 2 lemons, grated
  • Freshly ground pepper
4.4/5 (17 Votes)

By

I thank Chef Anne Burrell from Food Network for making this recipe on her show

  • CRUST:
  • 2 cups all-purpose flour
  • 1 cup grated Parmesan
  • 1/2 cup mascarpone
  • pinch Kosher salt
  • pinch cayenne pepper
  • 1 stick cold butter, cut into pea-sized pieces
  • 2 eggs
  • FILLING:
  • extra-virgin olive oil
  • 2 cloves garlic, smashed
  • pinch crushed red pepper flakes
  • 1 bunch white Swiss Chard, stems removed cut into 1/4-inch lengths, leaves cut into 1-inch lengths
  • 2 leeks, tough green tops removed, cut in 1/2 lengthwise and then cut crosswise into 1/4-inch lengths
  • 2 to 3 tablespoons water
  • Kosher salt to taste
  • 2 cups fresh ricotta
  • 1 cup grated Parmesan
  • 2 eggs
  • pinch cayenne pepper
  • egg wash,1 egg beaten with 2 tablespoons water
4.3/5 (11 Votes)

By

Very Good!

  • 8 skinless, boneless chicken breast halves
  • 1 egg
  • salt and pepper to taste
  • 2 teaspoons garlic powder, divided
  • 1 cup bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 pound sliced fresh mushrooms
  • 1/4 cup butter, melted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chopped fresh parsley
5/5 (4 Votes)

By

In a food processor, combine pistachios, oregano, thyme, and garlic powder

  • 1 cup shelled pistachios
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 4 tilapia fillets
  • Salt and freshly ground black pepper
  • 3 tablespoons honey mustard
  • 1 1/2 tablespoons olive oil, divided
  • 4 ounces prosciutto, diced
  • 4 tablespoons pine nuts
  • 6 cups fresh chard leaves
  • 1/4 cup crumbled Gorgonzola or blue cheese
5/5 (4 Votes)

By

Sautee the ribs, then the rest

  • 1 T olive oil
  • 1 c. Swiss chard ribs
  • 1/3 c. golden raisins
  • 1 T minced garlic
  • 12 c. Swiss chard leaves (2 bunches)
  • 1 T white wine vinegar
  • 1/2 t salt
  • 1/4 t pepper
  • 1/4 c. sliced almonds, toasted
5/5 (3 Votes)

By

Preheat oven to 350 degrees

  • 6 Cups Sliced Granny Smith Apples (5-6 apples)
  • 1/2 Cup Brown Sugar, packed
  • 2 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1 Yellow Cake Mix
  • 3/4 Cup (1 1/2 sticks) Butter, cut into thin slices
5/5 (2 Votes)

By

Prepare pasta following package instructions

  • 1 large shallot, thinly sliced
  • 1 bunch Swiss chard (or kale), thinly sliced
  • 1 teaspoon fresh thyme leaves
  • 1 1/2 lb salmon fillets, skin removed
  • 12 oz frozen cavatelli (or mini ravioli) pasta (about 2 1/2 cups)
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 8 oz presliced baby portabellas
5/5 (2 Votes)

By

Recipe inspired by The Aristologist, Nigel Slater and Anabel Langbein

  • 8 8 quinces
  • 2 cups 2 cups chardonnay (or other fruity white wine)
  • 3/4 cup 3/4 cup white sugar
  • 8 8 whole cloves
  • 4 4 star anise
  • 1 stick 1 stick cinnamon
  • 1/2 1/2 lemon
  • 1/2 cup 1/2 cup maple syrup
5/5 (2 Votes)

By

For brine: Heat to a simmer about 15 minutes

  • 12 white meat chicken breasts
  • Brine
  • 4 qts of cold water
  • 2 cups of kosher salt
  • 1 cup of brown sugar
  • 3 tbsp of black pepper
  • 3 tbsp of garlic powder
  • Carolina BBQ Sauce
  • 1 cup of prepared yellow mustard
  • 1/2 cup of sugar
  • 1/4 cup of light brown sugar
  • 3/4 cup of cider vinegar
  • 1/4 cup of apple juice
  • 2 tbsp chili powder
  • 1 tbsp black pepper
  • 1 tsp of white pepper
  • 1 tsp of cayenne pepper
  • 2 tbsp of garlic powder
  • 2 tbsp of onion powder
  • 1/2 tbsp of red pepper flakes
  • 1/2 tsp of soy sauce
  • 2 tbsp of butter
  • Coleslaw
  • 1 head of green cabbage (cored and shredded)
  • 3 carrots (peeled and julienned or shredded)
  • 1 tbsp of celery seed
  • 1 tbsp of kosher salt
  • 1 tbsp of black pepper
  • 1/4 cup of chines mustard
  • 1/2 cup of pickled ginger juice
  • 3 tbsp of rice wine vinegar
  • 1/2 cup of chopped parsley
  • 3 bunches of green onions (thinly sliced)
5/5 (2 Votes)

By

In a large pot heat oil and bacon over high heat until bacon is well browned

  • 3 tablespoons olive oil
  • 1/2 pound bacon slices, roughly chopped
  • 4 garlic cloves, thinly sliced
  • 2 cups chicken stock
  • 1/3 cup cider vinegar
  • 2 tablespoons sugar
  • 1 bunch collard greens, ribs removed
  • 1 bunch mustard greens, ribs removed
  • 1 bunch red Swiss chard, ribs removed
  • Salt and freshly ground black pepper
5/5 (2 Votes)

By

Cut cabbage into bite size pieces

  • 1 head of cabbage Edit Delete
  • 2 ) 1 pound hamburger Edit Delete
  • 3 ) 1 onion, chopped Edit Delete
  • 4 ) 1 1/2 cups instant rice, uncooked Edit Delete
  • 5 ) 1 can 16 oz. diced tomatoes Edit Delete
  • 6 ) 1 can condensed tomato soup with one can of water
5/5 (2 Votes)

By

In a bowl, use a fork to mash avocado, then stir in a third of garlic and half of lime juice

  • 1 ripe avocado, pitted and skinned
  • 3 cloves garlic, finely minced
  • Juice of 1 lime
  • Salt
  • Freshly ground black pepper
  • 1/2 bunch cilantro, leaves only, roughly chopped
  • 1/2 pound hearty mushrooms, such as trumpet, shiitake or lion’s mane, tough stems removed and cut into 1-inch chunks
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch Swiss chard (about 3/4 pound), tender stems and leaves roughly chopped
  • 2 tablespoons water
  • Warm corn tortillas
5/5 (1 Votes)

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