Author: The Epicurious Test Kitchen
Author: Bon Appétit Test Kitchen
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
Author: Daniel Patterson
Author: Dave Purdy
Adapted from my CSA's website, from Vegetable Harvest, Vegetables at the Center of the Plate by Patricia Wells
Author: Stephanie Z.
You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.
Author: Chris Morocco
Make and share this Swiss Chard and Herb Tart recipe from Food.com.
Author: dicentra
My mom's garden is incredible. This recipe provides a perfect use for her bounty of zucchini and Swiss chard. It's also a delicious, very satisfying dish that's simple to make. The coconut milk adds richness...
Author: Heather U.
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
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
Author: James Beard
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
Author: Amy N-B
Make and share this Swiss Chard and White Bean Minestrone recipe from Food.com.
Author: ddav0962
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
Nice, light version of a torta. Substitute spinach, kale, or beet greens if you can't find (or dislike) Swiss Chard
Author: ceilmary
Author: Dawn Perry
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
Author: Sara Dickerman
The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!
Author: Andy Baraghani
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
Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them.
Author: Alison Roman
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
Mom would prepare this for us often when fresh chard from Dad's garden was plentiful. When I finally wrote down the recipe, Mom couldn't give me exact measurements, as all good cooks are guilty of. I think...
Author: COOKGIRl
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
The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.
Author: Jeremy Fox
Make and share this Chard in Dijon Mustard Sauce 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
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
The turnovers of Mexico, empanadas are stuffed with all kinds of vegetables, including squashes, mushrooms and the chard used here. Be sure to use plenty of chard and season it well. You'll want to make...
Author: Witch Doctor