When it comes to making delicious, tender greens, Swiss chard is one of my go-to’s, and these Swiss chard recipes are some of my favorites.
If you’re unfamiliar with Swiss chard, it’s leafy and green and tastes a bit like spinach when cooked.
It’s much more attractive than spinach, though, because of its unique stems.
There are 12 varieties of Swiss chard, and each of them has colorful stems ranging from pure white to bright red and everything in between (pink, yellow, orange, etc.).
Even after you cook it, the stems retain their vibrant colors, which means these Swiss chard recipes will definitely help brighten up your plate.
If you’ve never cooked with it before and are looking for some ideas, here are 20 excellent places to start.
Fair warning: A lot of these recipes are for some version of sauteed chard.
That’s the easiest, most convenient way to cook it, and you can do all kinds of things with it by adding other ingredients.
If you’re looking for a simple, easy-to-make side dish, you can’t beat garlic sauteed Swiss chard.
You’ll simply saute the chard as you would any greens, with olive oil, garlic, and salt.
It’s garlicky and has a similarly bittersweet taste to sauteed spinach. Plus, it pairs well with just about any type of meat or starch.
This recipe is quite similar to the garlic-sauteed one above. However, you’ll also use lemon juice, lemon zest, and parmesan cheese for this one.
It adds a slightly sweet and zesty flavor on top of the bittersweet garlic.
The parmesan jazzes up the whole thing, giving it the tangy cheese flavor that parmesan brings to everything.
For this sauteed chard recipe, you’ll start with the standard ingredients: chard, olive oil, and salt.
To those, you’ll add minced fresh ginger, minced garlic, and a bit of soy sauce for flavor.
It’s a rich, savory dish with an Asian flair, and there’s also a bit of heat from the ginger.
If you grew up with a gramma who knew how to cook on a budget, then you probably enjoyed a lot of “beans-n-greens,” as my grandma called them.
That’s what this is – sauteed, garlicky chard with cannellini beans, red pepper flakes, and red wine vinegar.
It’s a filling, flavorful dish that tastes great alone or eaten with thick, crusty bread or cornbread.
If cannellini beans aren’t your thing, try garbanzo beans instead.
You’ll also want to add pancetta and a finely chopped shallot for this recipe. It gives it a salty, meaty, earthy flavor that’s really incredible.
There’s something about risotto, garlic, and mushrooms that just works, and this recipe combines all three, along with Swiss chard, onions, chicken stock, and more.
It’s a surprisingly filling dish that takes little effort to make and will satisfy that savory, umami craving you have.
If you’re a fan of creamed spinach, you’ll love creamed Swiss chard, especially if you make it using this recipe.
It’s buttery and super tasty. And those garlic breadcrumbs are some of the most remarkable things you’ll ever put in your mouth.
They’re small, but they’re crunchy and packed with herby goodness. You’ll start with Panko bread crumbs.
Then, add butter, black garlic seasoning, parmesan, parsley, and kosher salt.
They are nothing short of heavenly.
This 30-minute side dish is so good and so good for you that you’ll whip it up to eat by itself when you’re in the mood for something light.
The Swiss chard is excellent, don’t get me wrong. But for me, this dish is all about those melt-in-your-mouth, balsamic caramelized shallots.
My mouth is watering just thinking about them now. The parmesan and crushed almonds don’t hurt this dish either!
If you’re looking for an all-in-one meal that’s low in carbs and high in flavor, try this creamy garlic Swiss chard chicken.
It’s so creamy and garlicky, and there’s almost a lemon-pepper taste to it, which is, hands down, one of the best ways to cook chicken.
Plus, you get all the health benefits of the two bunches of chard you’ll use, and you can cook the whole thing in less than an hour.
Here’s another bright and beautiful salad to help liven up your table.
It’s naturally vegan-friendly and gluten-free, and it takes only 20 minutes and no cooking to pull together.
It’s a salad, so you can vary your veggies, of course. Personally, though, I tend to follow this recipe because it adds so many different colors, flavors, and textures.
The lemon dressing is also the bomb.
When the days get shorter and the nights get colder, it’s hard to beat a warm, filling, and comforting soup.
This recipe for winter vegetable soup is all three of those things.
It combines tons of flavorful, aromatic veggies and herbs like onions, thyme, oregano, carrots, garlic, chard, tomatoes, chickpeas, celery, pepper, and more.
It’s a chunky, hearty soup that smells fantastic, tastes even better, and will warm up your belly and keep you full for hours.
If you like your food to have lots of vibrant, gorgeous colors in it, you’ll love this recipe.
You’ll saute the chard (rainbow chard for the color) with olive oil and garlic, just like the other sauteed recipes.
For this one, though, you’ll also use red onion, a bright dash of lemon zest, diced tomatoes, lemon juice, and salt and pepper.
Once it’s ready, add some parmesan cheese to the top. It looks like a color wheel exploded onto your plate, and it’s stunning.
You may think chard would be out of place in this meaty, cheesy casserole, but you’d be wrong.
Actually, if you’re not a big fan of greens, this would be the way to eat chard.
You get all the incredible health benefits it provides, but beneath the beef, onions, peppers, garlic, paprika, nutmeg, and gruyere, you can’t really taste the chard at all.
I love bacon, and I love quiche, so this recipe was a no-brainer for me. But honestly, it’s so delicious that you’ll probably go crazy for it, too.
And don’t be scared of the word quiche.
It’s surprisingly easy to make and shouldn’t take you much longer than an hour to prepare it, cook it, and let it cool before serving it.
When you think of healthy foods, pizza doesn’t usually come to mind. However, this homemade pizza isn’t all that bad for you!
Each slice (if cut to serving size) has only 132 calories and five grams of fat. Plus, each one packs seven grams of protein, as well.
All you’ll need to make it is whole wheat pizza dough, olive oil, basil pesto, Swiss chard, caramelized onions, low-fat mozzarella cheese, and Parmigiano-Reggiano.
Oh, and aside from being pretty healthy, it’s also delicious.
These single-serve chard and ricotta pies are gluten-free and low-carb, and thanks to the scrumptious sausage crust, they’re packed with protein.
They’re juicy and cheesy, and there’s no way anyone will be able to eat just one.
If you’re making these for a large gathering, you may want to double the recipe.
If spinach artichoke dip is your jam, then you’ll also enjoy this spinach dip with chard.
It has the same thick, creaminess of spinach artichoke dip and the same herby cheesiness.
And surprisingly, the chard and onions taste so good in this that you won’t even miss the artichokes.
Even if I live to be 102 years old, I will never turn down a good grilled cheese sandwich, and this one is beyond good.
The crusty bread and Gruyere cheese would be enough to sell me on this sandwich, but when you add Swiss chard, gooey mozzarella, shallots, apple slices, and whole grain mustard.
Yeah, this is the grilled cheese sandwich that kings and emperors enjoy. And now, you and I can enjoy it right along with them.
I tend to think of these warm, gooey calzones as just grilled cheese sandwiches made with pizza dough, so you already know I love them.
This particular calzone also features fresh mozzarella, braised chard, parmesan, pine nuts, raisins, parsley, and all the flavorful herbs that make calzones smell and taste so amazing.
Just one bite of this hot and stringy cheese-filled calzone will have your taste buds screaming for more.
If you have family members on a bunch of different diets, this is an excellent dinner option.
It’s paleo-friendly, gluten-free, Whole30-compliant, and low-carb!
It’s also tender, herby, and unbelievably easy to make. You can whip up the whole dish in 20 minutes using only one pan and fewer than 10 ingredients!
This is how everyone should do dinner, especially if you have to cook it after a long, hard day at work.
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