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.
Swiss Chard and Herb Tart
Swiss chard
Lentil Soup With Chard and Lemon
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.
Swiss Chard Minestrone
The next two recipes are adapted from the archives of the New York Times.
Soba Noodles with Beet Green-Miso Pesto
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.
Grilled Swiss Chard and Mozzarella Bundles
I was introduced to Swiss chard by Julia Child. I’ve forgotten now which cookbook, but she sautéed the stems in butter with shallots, then added the chopped leaves. A little more sautéing and then a cream sauce with Gruyere poured over the top and everything stuck in the oven to brown. At least that’s how I remember the recipe. The key points were to cook the stems first as they need longer to become tender, and of course everything’s better with butter, shallots and cheese. Right?
Here’s a simpler way to combine Swiss chard and cheese. The recipe idea comes from Moore Farm and Friends. A perfect side dish when you’re already cooking on the grill.