Cooking with Swiss Chard
These leafy greens are a nutritional powerhouse and pretty on the plate—here are some tips for the tastiest results.
Swiss chard is a member of the beet family that lavishes its energy above ground-producing large fan-like leaves, rather than a bulb. It's also known as leaf beet, seakale, and white beet, and to compound the confusion, it's not a gift of the Swiss. It was featured in the hanging gardens of ancient Babylon, and has long been a staple of Mediterranean cuisine. One account of its name says that seed catalogs used "Swiss" to differentiate it from French varieties of spinach.
For breakfast or dinner, Swiss chard with eggs all scrambled up.
Sweet and earthy yams meet green and earthy chard in a warm and filling casserole.
Canned beans plus fresh chard and fennel shine in this warm, comforting soup.
Feathery fennel, leeks and smoky ham punch up the flavor of this slow-cooker soup.
Lemony brightness and salty feta work wonders with chard.
This seemingly "kitchen sink" approach to a frittata comes together surprisingly well, with lots of fun and flavor.
Hearty greens make a perfect side for roast chicken, pork or beef.