Chard is a leafy vegetable that belongs to the beet family. It has colorful stems and large, dark green leaves that are often cooked and used in dishes like salads or stir-fries.
Full definition
I used kale instead
of chard as the market did not have any (strange) and it turned out just fine.
Meanwhile, remove and finely chop Swiss
chard stems and ribs.
We've been getting Swiss
chard in our CSA box nearly every week for the past few weeks, so I'm excited to find a new recipe using it!
Add chard stems and saute until tender, 5 - 6 minutes, stirring occasionally.
To trim Swiss
chard for this main dish, pull or cut the stems out of the leaves.
I also used a combination of kale and Swiss
chard from my garden.
I used one bunch
red chard but followed the amounts listed on the rest of the recipe.
This time we went with two options:
green chard and live organic raw wraps.
I
like chard in moderation, so I'm glad you added the other ingredients too.
Do any of you eat Swiss
chard on a regular basis?
Toss in
chopped chard leaves and season with a little more salt and pepper.
Roughly chop your rainbow
chard into bite size pieces.
I also
cook chard stems along with the cauliflower at this point, if using - just until tender.
Beat 3 eggs to blend in a small bowl, then stir into
chard mixture.
Swiss
chard makes a great two - in - one pizza topping with its crunchy stems and tender spinach - like leaves.
This Swiss
chard salad is the perfect salad for cooler months.
Our very own stuffed
chard recipe, shown above, is a play on the traditional Scandinavian stuffed cabbage.
It is filled with herbs, rainbow
chard stalks, carrot, smoked salmon, green onion and cucumber.
We have lots of rainbow
chard at the markets here too so I know how I'll use them next!
A mixture of baby kale, baby spinach, and
baby chard, they are high in vitamins and minerals.
I
love chard as well as beans, absolutely making this.
I've never used
chard so that will be a new one for me.
Swiss
chard doesn't get as much love as its cooler cousins, kale and spinach, but it's every bit as versatile.
Place seam side down a plate, and continue with the
remaining chard leaves.
You could also add Swiss
chard if you're a fan of that.
Enjoy your delicious Swiss
chard rolls on their own, with a side salad, on rice or quinoa or as a side to a larger meal.
And, if you can't
find chard, you could substitute fresh spinach.
This is a super healthy meal, as it not only contains the high - fiber lentils, but I also
include chard so you get some leafy greens.
I really like the rainbow
chard which has the alternating red, yellow and white stalks with green leaves.
Swiss
chard works in this dish, though other greens would be awesome, too.
I had never
tried chard before & thought this would be a good way to try some given to me by a local organic farmer.
Based on this idea, I have created many dishes, such as lentil butternut squash soup, Swiss
chard lentil quinoa hamburger, et al..
I used
chard since the kale at the grocery store didn't look very good.
Add a drizzle of olive oil, add stems and cook for 3 - 4 minutes, add minced garlic, cook for another minute,
then chard leaves.
Place on serving plates and top with mushroom and
chard sauté.
In addition to kale and spinach, many of us have begun to willingly
eat chard in our adulthood.
This delightful lunch time salad had home - grown kale and
chard topped in (chilled) roasted potatoes, figs, goat cheese, and balsamic glaze.
But other leafy greens like kale or Swiss
chard also work.