100 chard recipes

Rich and creamy shallow poached tender salmon.

A quick, easy yet tasty recipe to cook Swiss chard, or any similar greens. Serve it as a side dish to accomplish your main course, or grab a few slices of crusty bread to complete a light, wholesome yet delicious meal.

Earthy swiss chard and heirloom tomatoes combined with basil and mozzarella make an awesome one skillet main course.

This delicious vegetable soup can help you use your left-over Parmesan rinds and your leftover bread, with several fresh vegetables under a low temperature cooking, the soup is just flavorful.

Fresh vegetables on top, spread the pesto evenly on the pizza dough, sprinkle cheddar cheese on top of the vegetables, great combination for a garden pizza.

This refreshing, quick and easy stir-fry satisfy your stomach within a few minutes, serve it with rice, quinoa or any your favorite cooked grain.

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A delicious savory tart, chunks of feta, black olives and herbal crust are delicious together. It can be served as an appetizer or a main dish!

Sauteed mushroom and Swiss chard with layered mashed potatoes, sprinkle grated Parmesan cheese on top, after baking the flavor is wonderful. It is also a good dish for holidays.

Try this easy to make crust-less quiche with any kind of your favorite greens, such as spinach, kale... Delicious, light and low in calorie and fat.

Hearty swiss chard, crunchy red pepper, and creamy goat cheese make the pasta load with flavors. A simple and delicious week-day meal that everybody enjoys.

This quiche uses potatoes on the bottom in place of the crust. Swiss chard sauteed with garlic give the egg custard more flavor and texture. Goat cheese on top gives lovely bursts of flavor, very tasty.

It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)

Any tender green can be used in this recipe. Wilted and sautéed greens are brightened with Indian spices with a touch of creaminess.