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Swiss chard

  • Recipe

    Slow-Cooked Swiss Chard and Potatoes

    This classic side dish hails from Abruzzo. I grew up eating it and still make it often because it’s so soothingly good. I love it as a side to roast…

  • Recipe

    Butternut Squash and Swiss Chard Lasagne

    Indulgently cheesy like a traditional lasagne but bursting with the autumnal flavors of squash and chard, this dish makes a satisfying Thanksgiving entrée.

  • Recipe

    Beluga Lentils with Ruby Chard

    One look at this stunning side dish, and you can see why these elegant legumes are also called caviar lentils. Serve with braised beef, lamb, or roast chicken.

  • Recipe

    Sautéed Seasonal Greens with Pine Nuts and Raisins

    At most Sunday roasts, the green vegetable can feel like an afterthought, just some peas or green beans for color. Not so for this lemony chard. Studded with pine nuts…

  • Recipe

    Corn, Chard, and Ricotta Galette

    Creamy ricotta pulls the flavors of sweet corn, earthy chard, bright mint, and hot chile together in this satisfying savory tart. Serve with a green salad for a terrific lunch…

  • Recipe

    Spaghetti with Shrimp, Lemon, and Chard

    Silken Swiss chard replaces spinach in this delicious riff on shrimp Florentine. A good amount of lemon, in zest and juice forms, keeps things bright, while a bit of cream…

  • Recipe

    Lemongrass-Ginger Chicken Soup with Swiss Chard

    Mirin and sesame oil add sweet, toasty notes to this tangy soup, and the greens give it a wholesome, filling feel. Rainbow chard makes it look bright.

  • Recipe

    Eggs Federer

    Named after Swiss tennis player Roger Federer, this play on eggs Benedict features poached eggs on toast topped with Swiss chard and Swiss cheese.

  • Recipe

    Creamed Swiss Chard with Saffron

    This side dish is an elegant riff on classic creamed spinach. The delicate saffron flavor pairs nicely with fish, but these greens are also delicious with steak.

  • Recipe

    Sesame Soba Noodles with Roast Chicken and Chard

    Store-bought rotisserie chicken is a time-saver here, but it’s the punch of fresh ginger plus soy sauce and sesame oil that makes this a dish you can’t stop eating.