Swiss Chard Recipes

In the world of hearty greens, Swiss chard often gets overshadowed by its popular neighbor kale, but it’s a superstar in its own right. This relative of the beet is a superb source of vitamins A, C, and K, as well as magnesium, potassium, and iron. It makes a colorful and tasty side dish, or a nutritious addition to pasta, soup, quiches, and more.

In Season: The Swiss chard harvest typically begins in the late summer and lasts into the fall. Many markets carry chard year-round.

What to Look For: You'll typically find three types of chard in stores and at farmers' markets: Rainbow chard has colorful red, pink, yellow, or white stalks; Fordhook Giant is identifiable by crinkly leaves and thick, white, tender stalks; and Ruby Red (or Rhubarb) chard has thin, red stalks and slightly stronger flavors. Regardless of kind, look for crisp, vibrant green leaves with no yellow or brown marks. Avoid leaves with small holes.

How to Store: After a mild rinse, store chard in moistened paper towels in a plastic bag (with a few pinholes to allow air to circulate) in the refrigerator for two or three days.

Finely-shredded Swiss chard stars in this fresh fall salad along with shredded Brussels Sprouts and sunflower seeds, all in a tangy dressing made with mustard and maple syrup.

When you gradually add warm broth to barley, it turns tender and creamy -- the same texture that Arborio rice gives risotto. The chard becomes sweet and satiny after about five minutes in the pot.

Cooking the rind of a hard cheese such as Pecorino or Parmesan in this brothy soup adds extra savory flavor. Chard leaves bring a vivid splash of green.

Prepare this savory bread pudding the night before you plan to serve it; the bread will soak up the ingredients and bake up creamy and golden. Italian sausage, Gruyere, and Swiss chard make this a hearty brunch main dish.

A layer of refreshing lemon slices brightens every bite of this lasagna made of sweet Italian sausage and Swiss chard. The dish is made with a creamy and cheesy white sauce instead of tomato sauce.

This creamy family-style quiche combines custard with vegetables and cheese, and pairs them with a delectable, flaky shell for a relaxed approach to brunch. Make the pastry and saute the vegetables the night before.

Swiss chard is sauteed with pine nuts, golden raisins, and garlic in this Italian-style side dish. A splash of balsamic vinegar adds brightness to the mixture.

Orange juice and zest add a fragrant dimension to this quick Swiss chard saute. This easy side dish goes well with roasted pork, dark-meat chicken, or seared steak.

Toasted fresh breadcrumbs provide a delicious, crunchy contrast to a simple saute of Swiss chard. Make extra breadcrumbs to add punch to any vegetable or pasta dish.

Mild Italian sausage, Swiss chard, pine nuts, raisins, and garlic make flavorful partners in this hearty, well-balanced pasta dish. If you can't find gemelli pasta, any short shape, such as penne or rotelle, is a good substitute.

Lentils, canned diced tomatoes, and two bunches of Swiss chard form the base of this healthful, filling, and economical soup. Serve for casual weeknight dinners with whole-grain bread.

Garlic-seasoned Swiss chard filling is surrounded by olive-oil dough in this savory vegetarian pie. It's great to have one on hand for no-fuss, elegant meals -- it can go straight from the freezer to the oven.

Swiss chard gets a fragrant, spicy flavor boost from fresh ginger and jalapeno peppers. Enjoy this saute as a side, toss with pasta for a main course (it's great with Asian noodles), or serve on crostini.

Creamy polenta absorbs the juices of pan-seared pork loin and sauteed Swiss chard and onions. This satisfying meal requires only 30 minutes of prep time.

Leeks sauteed in olive oil provide a sweet, tender complement to hearty Swiss chard in this savory tart. The vegetable-packed filling is bound together with a small amount of cream sauce and an egg, then baked with a topping of Gruyere cheese.

This Swiss chard saute includes the rosy pink stalks along with the dark green leaves for a nice contrast in texture and color. The simple additions of garlic and red-wine vinegar make this simple side dish deeply flavorful.