Garlicky Swiss Chard
This recipe comes from Cook’s Country magazine.
This recipe comes from Cook’s Country magazine.
This recipe from Moore Farms and Friends showed up in my inbox, just as I was thinking, “We need lots of squash and onion recipes!” It has the bonus of using a little cabbage as well. And some kale or Swiss chard.
Speaking of quinoa – here’s a recipe with sauteed onion and greens. Similar in many ways to the ingredient list above but with a very different result. The original recipe was in Southern Living.
No corn? Skip it. Still delicious.
I’ll be making this recipe adapted from one on seriouseats.com because I have some red curry paste leftover from testing recipes and am delighted to have yet another use for it. Not to mention, what’s not to love about a slow cooker recipe? Easy, and dinner is done while you’re off doing other things. You could use the Swiss chard or the bok choy if you have another plan for your kale, and vary the other vegetables by what you have on hand.
From World Vegetarian by Madhur Jaffrey
Serves 4
This is one of my winner dishes for potlucks. The dish always comes back empty. Granted, the recipe calls for young leaves, but I’ve never differentiated the age of my Swiss chard, and never had complaints. Now that I look at the recipe, I don’t remember doing anything other than washing, chopping and steaming my chard before dressing with the sauce. The sauce is the money here anyway.
From seriouseats.com.
This ancient recipe came from Bon Appetit maybe a dozen years ago. Bake it as an entree or cut into smaller wedges as a pre-dinner bite for Thanksgiving.
This recipe from the venerated James Beard reminds me so much of the one my Syrian mom made. But it uses Swiss chard instead of spinach. Mama would have served this with rice. Yes, that seems like a lot of lemon juice, and you can cut it back, but it’s so delicious.
The next two recipes are adapted from the archives of the New York Times.
This recipe from chow.com used Swiss chard in the original, but I think the beet greens (same family, after all) will work beautifully. Easy, healthy, vegan. Love the idea of making a pesto with miso. You could add some daikon in here, too.