Coconut Curried Greens

 

Ingredients:

• 2 Tbsp coconut oil
• 2 medium shallot (sliced)
• 3 cloves garlic* (minced)
• 1 tsp minced ginger
• 1 large bundle collard greens, swiss chard, etc (large stems removed, chopped)
• 1 large bundle kale (large stems removed, chopped)
• 2 tsp curry powder 
• 2 tsp coconut sugar 
• Sea salt to taste
• 1/2 cup light coconut milk (or sub vegetable broth or water)

Preparation:

1. Heat a large metal or cast-iron skillet over medium heat. Once hot, add coconut oil, shallot, garlic, and ginger. Sauté for 2-4 minutes, or until shallot is tender and fragrant.

2. Add the swiss chard/collard greens, half of the curry powder, coconut sugar, and a healthy pinch of sea salt. Stir to combine and reduce heat slightly to medium-low. Cook for 4-5 minutes, stirring occasionally, or until greens appear tender but not mushy.

3. Add kale, another pinch of sea salt, remaining curry powder, and coconut milk. Stir to combine and cover once more to steam for 2-4 minutes, or until kale appears tender.

4. Taste and adjust flavor as needed, adding more salt to taste, coconut sugar for sweetness, or curry powder for intense curry flavor.

https://minimalistbaker.com/coconut-curried-greens-30-minutes/

Green Curry with Brown Rice Noodles and Swiss Chard

 

Ingredients:

• 4 scallions, coarsely chopped
• 4 garlic cloves, smashed
• 3 green Thai chiles, coarsely chopped
• 1 2-inch piece ginger, peeled, coarsely chopped
• 2 teaspoons green peppercorns in brine
• ½ teaspoon ground turmeric
• 2 cups cilantro leaves with tender stems, plus more for serving
• ⅓ cup mint leaves, plus more for serving
• ¼ cup virgin coconut oil, melted, slightly cooled
• 2 13.5-ounce cans of unsweetened coconut milk
• 1 tablespoon fresh lime juice
• 1 lemongrass stalk, bottom third only, tough outer layers removed, bruised with the back of a knife
• 4 cups coarsely chopped Swiss chard leaves (from about 1½ bunches)
• 1 tablespoon coconut sugar or honey
• Kosher salt
• 8 ounces dried thin brown rice noodles
• Lime wedges (for serving)

Preparation:

1. Pulse scallions, garlic, chiles, ginger, green peppercorns, turmeric, 2 cups cilantro, ⅓ cup mint, and 2 Tbsp. water in a food processor until coarsely ground. With motor running, stream in coconut oil; process until smooth. Scrape paste into a medium pot and cook over medium, stirring occasionally, until slightly darkened in color and fragrant, about 5 minutes. Add coconut milk, lime juice, and 3 cups water and bring to a boil. Add lemongrass; reduce heat and simmer until reduced by half, 25–30 minutes. Stir in Swiss chard; cook until wilted and tender, about 2 minutes. Stir in coconut sugar; season curry with salt.

2. Meanwhile, cook rice noodles according to package directions. Drain and divide among bowls.

3. Spoon curry over noodles and top with more cilantro and mint. Serve with lime wedges.

https://www.bonappetit.com/recipe/green-curry-with-brown-rice-noodles-and-swiss-chard

Swiss Chard-Tahini Dip

 

Ingredients:

• 2 bunches of green-stemmed Swiss chard (about 1½ lb.)
• ⅔ cup extra-virgin olive oil, divided, plus more
• 5 garlic cloves, finely chopped
• ½ cup tahini
• ⅓ cup fresh lemon juice
• Kosher salt
• Toasted flatbread and lemon wedges (for serving)

 

Preparation:

1. Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.
2. Heat ⅓ cup oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5–7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add reserved chard leaves by the handful, letting them wilt before adding more; cook, tossing, until all the leaves are wilted and tender, 10–12 minutes total. Let cool. Squeeze excess liquid from the mixture into a measuring glass. (You should have about ½ cup liquid.)
3. Place Swiss chard mixture and 1 Tbsp. cooking liquid in a food processor and add tahini, lemon juice, and ⅓ cup oil. Season with salt and process, adding more cooking liquid if needed until dip is creamy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed.
4. Transfer dip to a serving bowl and drizzle with more oil. Serve with flatbread and lemon wedges.
5. Do Ahead: Dip can be made 3 days ahead. Cover and chill.

https://www.bonappetit.com/recipe/swiss-chard-tahini-dip

Bruschetta with Chard, Poached Egg and Dukkah

Ingredients:

• ½ cup wilted spinach or Swiss chard, coarsely chopped
• 2 teaspoons extra virgin olive oil
• 1 small garlic clove, minced, plus 1 clove cut in half
•  Salt and freshly ground pepper
• 1 thick slice country bread
• 1 egg
• ½ teaspoon dukkah (more to taste)

Instructions:

1. Heat 1 teaspoon of the olive oil over medium heat in a large, heavy nonstick skillet. Add the minced garlic and cook, stirring, until the garlic is fragrant, about 30 seconds. Stir in the greens. Stir until nicely seasoned with garlic and oil, about a minute. Add salt and pepper to taste, and remove from the heat.
2. Lightly toast the bread, and rub with the cut garlic clove. Brush with the remaining olive oil. Top with the greens, and make a depression in the greens using the back of your spoon.
3. Poach the egg for 4 minutes, until set (or fry it sunny side up in a nonstick skillet). Remove from the heat and drain on paper towels. Place the egg on top of the greens, sprinkle with dukkah and serve.

https://cooking.nytimes.com/recipes/1014703-bruschetta-with-chard-or-spinach-poached-egg-and-dukkah

Swiss Chard Slaw with Avocado Dressing

Ingredients:

• 1/4 cup very thinly sliced red onion (from about 1/4 medium onion)
• 1 tablespoon Mexican hot sauce, such as Tapatio or Cholula
• 1 medium bunch Swiss chard (about 8 ounces), preferably rainbow
• 1 large or 2 small carrots
• 1 medium avocado
• 1/2 cup packed fresh cilantro
• 1/4 cup vegetable oil
• 2 tablespoons lime juice
• 1 tablespoon water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• Black pepper
• 1/4 cup roasted pumpkin seeds, plus more for serving

Instructions:

1. Place the onion and hot sauce in a large bowl and toss to combine; set aside while you make the salad and dressing.
2. Cut and remove the stems of the chard. Stack the leaves and thinly slice crosswise into ribbons. Transfer to the bowl with the onions (do not mix). Peel and grate the carrot on the large holes of a box grater and add to the bowl of chard and onions; set aside.
3. Scoop the flesh of the avocado into a blender. Add the lime juice, cilantro, oil, water, cumin, and 1/4 teaspoon of the salt. Season with pepper, and blend until smooth. Taste and add more seasonings or lime juice as needed.
4. Transfer the dressing into the bowl of Swiss chard and add the pumpkin seeds and remaining 1/4 teaspoon salt.
5. Transfer the slaw to a serving bowl and top with more pumpkin seeds before serving.

https://www.thekitchn.com/recipe-swiss-chard-slaw-with-creamy-avocado-dressing-224496

Crispy Pan Fried Beans with Wilted Greens

Ingredients:

• 8 ounces (1/2 bunch) Swiss chard (or, Tat Soi, Bok Choi, etc!)
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 12 ounces (2 cups or one 15-ounce can) cannelloni or other white beans, drained and rinsed
• Zest from one lemon
• Juice from 1/2 lemon
• 1 teaspoon za'atar spice blend
• 1 to 2 teaspoons salt
• Good-quality extra-virgin olive oil

Instructions:

1. Trim the center stem from the Swiss chard and slice the leaves cross-wise into ribbons. Chop the stems into bite-sized pieces.
2. Heat one teaspoon of oil in a large skillet over medium-high heat. Cook the onions with 1/2 teaspoon salt until they are very soft and uniformly golden-brown, 8 to 10 minutes. Stir in the garlic and the chopped chard stems, 1 minute. Transfer the onion mixture to a bowl.
3. Warm another 1 to 2 teaspoons of oil, enough to coat the entire bottom of the pan. Add the beans and spread them into a single layer. Cook for 2 minutes without stirring. Stir and spread them out again. Repeat until all the beans are blistered all over. Adjust the heat as needed to prevent burning the beans.
4. Stir the chard leaves, the za'atar, and another 1/2 teaspoon of salt into the beans. Stir until the chard is completely wilted and tastes tender, 3 to 5 minutes. Add the onion mixture back in, along with the lemon zest and juice from 1/2 lemon. Stir and taste. Add more lemon juice, salt, or other seasonings to taste.
5. Serve immediately, drizzling a little extra-virgin olive oil over each dish. Add a poached egg, a scoop of pasta, or a piece of toast to make a more complete meal. The beans will lose their crispiness as they cool, but leftovers still make a tasty meal. This dish will keep refrigerated for up to a week.

https://www.thekitchn.com/recipe-crispy-pan-fried-beans-with-wilted-greens-163905

Crispy Pan Fried Beans and Wilted Greens

Ingredients:

• 8 ounces (1/2 bunch) Swiss chard
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 12 ounces (2 cups or one 15-ounce can) cannelloni or other white beans, drained and rinsed
• Zest from one lemon
• Juice from 1/2 lemon
• 1 teaspoon za'atar spice blend
• 1 to 2 teaspoons salt
• Good-quality extra-virgin olive oil

Instructions:

• Trim the center stem from the Swiss chard (or Tatsoi!) and slice the leaves cross-wise into ribbons. Chop the stems into bite-sized pieces.
• Heat one teaspoon of oil in a large skillet over medium-high heat. Cook the onions with 1/2 teaspoon salt until they are very soft and uniformly golden-brown, 8 to 10 minutes. Stir in the garlic and the chopped chard/tatsoi stems, 1 minute. Transfer the onion mixture to a bowl.
• Warm another 1 to 2 teaspoons of oil, enough to coat the entire bottom of the pan. Add the beans and spread them into a single layer. Cook for 2 minutes without stirring. Stir and spread them out again. Repeat until all the beans are blistered all over. Adjust the heat as needed to prevent burning the beans.
• Stir the chard/tatsoi leaves, the za'atar, and another 1/2 teaspoon of salt into the beans. Stir until the chard/tatsoi is completely wilted and tastes tender, 3 to 5 minutes. Add the onion mixture back in, along with the lemon zest and juice from 1/2 lemon. Stir and taste. Add more lemon juice, salt, or other seasonings to taste.
• Serve immediately, drizzling a little extra-virgin olive oil over each dish. Add a poached egg, a scoop of pasta, or a piece of toast to make a more complete meal. The beans will lose their crispiness as they cool, but leftovers still make a tasty meal. This dish will keep refrigerated for up to a week.

thekitchn.com/recipe-crispy-pan-fried-beans-with-wilted-greens-163905

Black Eyed Peas with Leeks and Chard

Ingredients:

• 1 cup dried black-eyed peas (about 6 ounces), sorted and rinsed
• 3 quarts water, divided, more if needed
• Salt and freshly ground pepper
• 1 bunch chard (9 to 12 ounces), rinsed well
• 2 large leeks (1½ to 2 pounds)
• 6 tablespoons extra virgin olive oil, divided, more if needed
• 3/4 to 1½ cups shelled fresh black-eyed peas, if desired (from ½ to 1 pound whole)
• 4 large cloves garlic, chopped (5½ teaspoons)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Cayenne pepper to taste, if desired

Instructions:

•  1. In a medium saucepan, bring the dried black-eyed peas and 1 quart water to a boil over high heat. Cover and cook over low heat for 45 minutes. Add a pinch of salt and simmer until peas are tender, 20 to 40 minutes more; if the peas look a little dry, add additional water as needed to cover while cooking. Remove from heat and set the peas, still in their cooking liquid, aside.
• 2. Meanwhile, clean and chop the chard: Pull the chard leaves from the stems and keep each in a separate pile. Peel the stems if they are stringy. Cut the stems in one-half-inch slices. Roll the leaves up, slice them in ribbons and coarsely chop them.
• 3. In a deep, medium sauté pan, bring 1 quart water to a boil and add a pinch of salt. Add the chard stems and return to a boil. Cover and cook over high heat for 2 minutes. Add the chard leaves, stir and return to a boil. Boil uncovered, stirring occasionally, until the chard is tender, about 3 minutes. Drain the chard, rinse it with cold water and drain it well. Dry the pan.
• 4. Cut off the dark green tops of the leeks (discard them or use them to flavor the broth in the recipe for couscous with seven blessed vegetables). Cut the white to medium-green parts of the leeks in half lengthwise, leaving them attached near the base, and rinse them thoroughly, spreading the layers to clean off any sand between them. Cut the leeks crosswise into thin slices, about one-fourth-inch thick. (You will have about 6 cups.) Submerge the sliced leeks in a bowl of water and rub to separate the pieces. Let them stand about 2 minutes, and then lift them out of the water and drain them in a colander. If the water is sandy, soak them and drain them again.
• 5. In the same sauté pan, heat 3 tablespoons oil over medium-low heat. Add the sliced leeks and one-eighth teaspon each of salt and pepper. Cover and cook over medium-low heat, stirring occasionally, until the leeks are very tender, about 15 minutes. If there is liquid in the pan, cook the leeks uncovered over medium heat until it evaporates, about 3 more minutes. Remove from heat and transfer the leeks to a bowl.
• 6. If using fresh black-eyed peas to garnish, shell the pods that have bulges, indicating there are developed peas inside. Break the slim pods in 1-inch pieces, removing any strings. Add the green pod pieces and the shelled black-eyed peas to a saucepan with enough boiling salted water to cover them, about 1 quart. Return to a boil, cover and cook the black-eyed peas over medium-low heat until they are done to your taste; their cooking time can vary from 7 to 20 minutes. Drain them and spoon them into a small serving bowl. Drizzle them with 1 to 2 teaspoons extra virgin olive oil and sprinkle them with salt and pepper to taste.
• 7. Drain the cooked dried black-eyed peas, reserving their liquid.
• 8. Heat the sauté pan over medium-low heat until hot. Add 2 tablespoons oil and the garlic and stir until aromatic, about 30 seconds. Add the cumin and paprika, stir briefly and add the chard and leeks. Heat, stirring, for 3 minutes. Add the cooked dried black-eyed peas and 2 tablespoons of their liquid and heat through, about 3 minutes, adding additional reserved liquid as desired to moisten the dish. Taste and season the dish with 1 teaspoon salt, one-fourth teaspoon pepper and one-eighth teaspoon cayenne pepper, or as desired. Drizzle with 2 teaspoons extra virgin olive oil.
• 9. Serve hot, at room temperature or cold. Serve the fresh black-eyed peas in a separate bowl, for topping each portion.

articles.latimes.com/2012/sep/15/food/la-fo-rosh-hashanah-rec1-20120915

Grilled Greens and Leek Tops with Chili Garlic Sauce

Ingredients:

• 1 red bell pepper, halved lengthwise
• 1 Fresno chile, halved lengthwise
• 6 garlic cloves, unpeeled
• 1⁄4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 tsp. honey
• 6 large leeks
• 1 bunch collard greens (12 oz.), stems removed and leaves torn into large pieces

Instructions:

• Heat the oven to 400°. On a foil-lined baking sheet, toss the bell pepper and chile halves the garlic and 2 tablespoons of the olive oil. Season with salt and pepper, and bake until the chile and garlic are tender, 15 to 20 minutes. Using tongs, transfer the chile halves and garlic to a work surface. Flip the pepper halves and continue baking until tender, about 20 minutes. Transfer the peppers to a work surface and reserve the cooking oil; you should have about 1 tablespoon. Peel the peppers, chiles, and garlic, and purée in a blender with the reserved cooking oil, 1 tablespoon olive oil, and the honey. Scrape the chile-garlic sauce into a bowl and season with salt and pepper.
• Light a grill. Trim the leeks, reserving only the dark green tops and light green outer leaves. In a large bowl, toss the leeks with the collard greens and remaining 1 tablespoon olive oil, and season with salt and pepper. Arrange the leeks and collard greens on the grill and cook, turning once, until lightly charred, 8 to 10 minutes.
• Turn the heat off on half the grill or remove the grill grate and rake the coals to one side. Pile the leeks and collard greens on the indirect side of the grill and close the lid. Let the greens steam until very tender, about 15 minutes. Spread the chile-garlic sauce on a large platter and then pile the greens on top.

saveur.com/grilled-greens-and-leek-tops-chile-garlic-sauce-recipe

Garlicky Swiss Chard

Ingredients

• 2 bunches Swiss chard, stems removed
• 1 tablespoon olive oil
• 2 garlic cloves, minced
•  Large pinch crushed red pepper flakes
•  Salt

Instructions

• Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
• Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.

cooking.nytimes.com/recipes/11324-garlicky-swiss-chard

Eggs in a Nest

Ingredients

2 T olive oil
2 cups leek OR 1.5 cups onion OR 1 cup shallots, sliced*
12 oz potatoes in 1-inch cubes, about 4 cups**
2 garlic cloves, minced
1 1/4 tsp Spanish smoked paprika, divided
1/2 tsp salt, divided
1/2 tsp ground black pepper, divided
4 cups thinly sliced Swiss chard or other hardy leafy green, about 1 bunch***
4 large eggs
1/4 cup (1 oz) shredded sharp/aged cheese – Parmesan, fontina, gruyere – whatever you have****
Variations

One of the reasons I love this dish is because it’s so adaptable! Here are a few simple swaps, to adjust based on what you have in your fridge.

* Any onion-y thing will do; I suggest smaller amounts as the flavors get stronger

** Use a firm potato (preferably yukon gold, red, or fingerling), not a starchy one (like Idaho or Russet), for best results. Learn more about different types of potatoes.

*** I like Swiss chard because it has just the right texture for this dish. I like to chop up the tougher stems and add them in with the potatoes, to give them more cooking time. Spinach would not be hardy enough, but collard greens or kale could work well. Thinly slice these hardier greens so they cook properly in the timeline for preparing this dish, and be sure to remove and discard their very thick stems.

Rainbow Swiss Chard is so pretty!
RAINBOW SWISS CHARD IS SO PRETTY!
**** Really, any sharp cheese will do! Using an aged cheese imparts more flavor and allows you to use less, keeping this dish super healthy. I usually use Parmesan, because I always have it on-hand.

This dish is vegetarian, but you could add bacon or pancetta bits if you like.

Directions

Heat a large skillet or pot over medium meat, and add oil. Once the oil is heated through, add your onion, a sprinkle of salt, and cook for 7-10 minutes, stirring occasionally.

Add in potatoes, garlic, and Swiss chard stems (if using). Cover the pot with a lid and cook for about 20 minutes, until potatoes are tender. Stir occasionally, and if you notice things are sticking to the pan, deglaze the pan with a little bit of broth, water, or wine, and put the lid back on.

Once potatoes are basically cooked, add in 1 tsp paprika, another sprinkle of salt, and 1/4 tsp pepper. Add chard leaves and cook 4 more minutes, uncovered, stirring constantly.

Here’s the fun part! Using your stirring spoon, create 4 egg-sized spaces in the veggie mixture. Crack 1 egg into each space, and sprinkle remaining salt,  pepper, and paprika over the eggs. Cover the pot and cook 5-6 more minutes, until egg whites are firm and egg yolks are your desired state of cooked. I like mine a little runny, but to each his/her own!

Sprinkle cheese over the whole mixture, and serve.

Barley Risotto with Swiss Chard, Radishes and Preserved Lemon

Ingredients:

4 1/2 cups vegetable stock or water
2 tablespoons unsalted butter or extra-virgin olive oil
1 cup pearl barley, rinsed
8 to 10 small radishes
1 bunch Swiss chard, stemmed and torn into large pieces
1 preserved lemon, seeded and thinly sliced
Sea salt
Small handful fresh dill, coarsely chopped
8 large fresh mint leaves, coarsely chopped or torn

Instructions:

Bring the stock to a simmer in a small saucepan over medium heat. Reduce the heat to medium-low to keep warm. Heat the butter in another medium saucepan over low heat. Add the barley and stir to coat, toasting it lightly in the butter. Add 2 cups of the stock and bring to a boil over medium heat. Reduce the heat to medium-low, and simmer until the stock is mostly absorbed, stirring frequently, about 5 minutes.

Add the radishes and remaining stock, 1/2 cup at a time, stirring frequently, until the barley is tender, about 45 minutes. Add the chard and stir until wilted, about 5 minutes. Stir in the preserved lemon and add up to 3/4 teaspoon salt, depending on how salty your broth or lemons are.

Remove from heat. Stir in the dill and mint. Serve warm or at room temperature.

Recipe Source

Swiss Chard Stuffed with Goat Cheese and Rice

INGREDIENTS

• 16 red swiss chard leaves (choose smallish leaves around 10-inch long)
• 2 cups water
• Salt, to taste
• 1 1/2 tablespoons ghee or regular butter, divided
• 1 1/2 tablespoons olive oil, divided
• 1 small yellow onion, chopped
• 1 clove garlic, finely chopped
• 2/3 cup brown and wild rice mix, prepared according to package directions, cooled
• 1/4 cup pine nuts
• 1/3 cup raisins
• 8 ounces soft goat cheese
• Pepper, to taste

INSTRUCTIONS

1. In a saucepan or skillet large enough to submerge chard without folding, bring water and salt to a boil. Blanch leaves, one at a time for about 20 to 30 seconds, just to soften. They should remain bright green with limp stems. Drain in a single layer on a paper towel-covered cookie sheet. Set aside.
2. Preheat oven to 400°F. Grease a baking pan with 1/2 tablespoon of the ghee; set aside.
3. Heat 1/2 tablespoon of the remaining ghee and 1/2 tablespoon of the oil in a large skillet over medium heat. Add onions and garlic and cook, stirring occasionally, until tender. Transfer to a large bowl with cooked and cooled rice and toss gently to combine.
4. In a separate small heavy skillet, heat remaining 1/2 tablespoon of the ghee and 1/2 tablespoon of the oil. Add pine nuts and cook, stirring constantly, until golden brown. Add to rice mixture along with raisins and goat cheese. Season with salt and pepper.
5. To assemble, cut off thickest part of stem by cutting a "v" shape about one inch up from bottom of leaf. Turn leaf face side up and overlap bottom cut edges. Spoon a heaping tablespoon of filling near stem. Fold bottom sides in and roll to enclose the filling. Place open edge down in prepared baking pan. Repeat with remaining leaves and filling.
6. Drizzle remaining 1/2 tablespoon oil over finished packets. Cover loosely with foil. Bake about 15 minutes, until heated through.

http://www.wholefoodsmarket.com/recipe/swiss-chard-stuffed-goat-cheese-and-rice

Cavatelli with Beets and Swiss Chard

Ingredients:

5 or 6 good-quality slices white bread

2 tablespoons chopped plus 1 teaspoon fresh rosemary, plus 1 sprig

1/2 cup extra-virgin olive oil, plus more to taste

8 ounces chilled fresh goat cheese, cut into 8 rounds (each 1/2 inch thick)

2 pounds beets, greens removed (you can use the beet greens in addition to the chard)

2 tablespoons plus 1/2 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

1 pound red Swiss chard

1 pound dried cavatelli, or orechiette

6 to 8 cloves garlic, thinly sliced

Preparation: 

STEP 1
Remove and discard crust from bread, and pulse bread in food processor into soft, small crumbs. Line a sheet pan with parchment paper. Combine breadcrumbs and rosemary in a small bowl. Pour 3 tablespoons olive oil onto a plate or a shallow bowl. Coat each round of goat cheese in olive oil, and dredge in breadcrumb mixture. Arrange cheese on the prepared parchment-lined pan or on a large plate, and place in the refrigerator to chill until firm, at least 1 hour or overnight.

STEP 2
Heat oven to 425 degrees. Line a baking sheet with aluminum foil. Cut beets in half, and toss with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange beets in one layer on aluminum foil, cut side down, and place rosemary sprig on top of the beets. Cover beets with another piece of aluminum foil, and seal the edges all around, creating a rectangular packet. Bake on the lowest shelf of the oven until beets are fork tender, about 30 minutes. Let stand until cool enough to handle. Peel beets; cut the larger ones in half, and set aside.

STEP 3
Strip chard leaves from stems. Discard stems, or saute for later use. Rinse and drain the leaves. Do not dry them. Place chard leaves in a large pot over medium heat, and sprinkle them with 2 teaspoons salt. Cover pot, and cook over medium heat, opening the lid only to stir, until just wilted. Remove from the heat, return to the colander, and rinse with cold water to stop them from cooking. Using your hands, gently squeeze any excess water from chard, and coarsely chop; you should have about 2 cups. Set chard aside, but leave the pot on stove.

STEP 4
Meanwhile, fill a pasta pot with water, and set over high heat. Bring to a boil, add 1 tablespoon salt, and stir in pasta. Let cook until pasta is al dente, 7 to 10 minutes. Remove from heat, drain in a colander, and set aside.

STEP 5
Heat 3 tablespoons olive oil in the chard pot over medium heat. Add garlic, and cook slowly until garlic is just toasted, stirring often. Add chard, remaining 1 teaspoon rosemary, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper, and saute until chard is wilted, about 3 minutes. Add pasta, toss, and cook just until hot. Adjust seasoning to taste with olive oil, salt, and pepper, and transfer pasta to a large serving platter. Arrange beets over pasta.

STEP 6
Bake cheese in the oven until very soft to the touch, heated through, and golden brown, 6 to 7 minutes. Remove from oven, arrange hot cheese around platter of pasta, and serve immediately.

http://www.marthastewart.com/343866/cavatelli-with-beets-and-swiss-chard

Swiss Chard and White Bean Soup

1 tbsp olive oil

2 garlic cloves

1 carrot, sliced

1 bunch chard, chopped

1 15 oz can white beans

1 qt vegetable broth

Parmesan cheese

Instructions:

Heat oil in a medium pot over high heat. Add garlic, onion, and carrot. Cook, stirring often, until softened, about 3 minutes. Add chard, beans, and broth. Cover and cook until very hot. Serve with cheese.

Green Tomato and Swiss Chard Gratin

1 bunch Swiss Chard

1 lb green tomatoes, sliced

½ cup cornmeal for dredging

Salt and pepper to taste

3 tbsp olive oil

1 medium onion, chopped

2 garlic cloves, minced

2 tsp fresh thyme leaves, minced

3 large egg, beaten

½ cup low-fat milk

3 oz gruyere cheese, grated

Instructions:

Preheat the oven to 375 degree. Oil a 2 quart baking dish or gratin with olive oil. Bring a large pot of generously salted water to a boil, and fill a bowl with ice water. Stem the wash the leaves. Rinse the stems and dice. Set aside. When the water Comes to a boil, add the chard leaves and blanch for about one minute. Transfer to the ice water, cool for a minute and drain. Squeeze out excess water and chop. Set aside.

Season the sliced tomatoes and the cornmeal lightly with salt and pepper. Dredge the tomatoes in the cornmeal. Heat 2 tablespoons of the olive oil in a heavy nonstick skillet over medium-high heat, and fry the sliced tomatoes for two to two minutes on each side, just until lightly colored. Remove from the heat and set aside.

Heat the remaining tablespoon of olive oil over medium heat in the skillet in which you cooked the tomatoes, and add the onion and the chopped chard stems. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt and the garlic, and cook together for another minute, until the garlic is fragrant. Add the thyme and the chopped chard, and stir together for minute over medium heat. Season to taste with salt and pepper.

Beat the eggs in a large bowl with 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk. Stir in the cheese and the chard mixture. Transfer to the gratin dish. Layer the tomatoes over the top. Place in the oven, and bake 30 to 40 minutes, until set and beginning to brown.

Source: http://www.nytimes.com/2009/08/27/health/nutrition/27recipehealth.html?_r=1&adxnnl=1&ref=greentomatoes&adxnnlx=1346072562-oRJApQoJP2tenbFRaQ8r2g

Swiss Chard and Scallion Frittata

1 lb swiss chard

¼ cup olive oil

2 garlic cloves

salt and pepper

8 scallions, chopped

8 large eggs, beaten


Instructions:

1.  Heat oven to 350. Remove the leaves from the chard (reserve the ribs and stems for another use). Wash and dry the leaves and cut them into ½-inch-wide strips.

2.  Heat 3 tablespoons oil in a 12-inch ovenproof nonstick skillet over medium-high heat and sauté the garlic until golden-brown. Add the chard and salt and pepper to taste, cover, and cook over medium heat until the chard is wilted, 1 to 2 minutes. Discard the garlic and transfer the chard to a bowl.

3.  Cook off any excess liquid left in the pan, then add the scallions and sauté until wilted, 1 to 2 minutes. Pour off any liquid that has accumulated in the bowl of chard, then add the scallions to the chard. Mix in the ricotta and half of the eggs.

4.  Heat the remaining tablespoon of oil in the skillet over medium heat. Add the remaining eggs and allow to set on the bottom. Add the vegetable mixture, spreading it evenly. Cook, uncovered, over low heat until the frittata browns lightly on the bottom, 3 to 5 minutes.

5.  Transfer the skillet to the oven and cook until the frittata is set but not dry, about 10 minutes. Let cool.

6.  Transfer the frittata to a plate, cover with wax paper, and refrigerate. (The frittata can be made up to a day in advance.) To serve, cut into thin wedges

Source: http://www.fitpregnancy.com/recipe-finder/mom-appetit-recipe/lidia-bastianich-swiss-chard-and-scallion-frittata