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Entries tagged with 'Swiss chard'

Curried Chicken With Israeli Couscous

Serious Eats Yasmin Fahr 5 comments

I'd like to take a moment to introduce you to your next go-to weeknight meal, because that's what this dish has become for me. Shredded poached chicken and couscous—here flavored with curry and topped with crunchy pepitas and fresh cilantro—are all cooked in one skillet in under 30 minutes. More

Swiss Chard and Spinach Ravioli Nudi in Simple Tomato Sauce from 'The Glorious Vegetables of Italy'

Serious Eats Kate Williams 5 comments

Ravioli nudi are not the first thing that comes to mind when I think of Italian pasta-like dishes. But the small cheesy dumplings, essentially ravioli without the pasta, are a perfect vehicle for enjoying Italian vegetables. The nudi in Domenica Marchetti's new cookbook, The Glorious Vegetables of Italy, are just as much leafy green as they are ricotta and Parmesan. She combines big leafy spinach with even bigger leafy swiss chard and the cheese for a grassy, earthy dumpling mixed with a light, delicate touch. More

Marinated Rainbow Chard from 'Franny's'

Serious Eats Kate Williams Post a comment

I often forget that vegetables perform just as well as proteins in a marinade, taking on new, deeper flavors as they rest with the chosen dressing. In fact, mild greens like swiss chard often taste best when paired with sharp and tangy sauces. This marinated rainbow chard recipe from the Franny's cookbook is a perfect example. More

Fuchsia Dunlop's Twice-Cooked Swiss Chard (Hui Gua Niu Pi Cai)

Serious Eats Kate Williams 4 comments

I've eaten my fair share of twice-cooked pork at Chinese restaurants, so I was eager to apply these flavors to one of my favorite winter greens, swiss chard. The brawny sauce—made with chilli bean paste, fermented black beans, garlic, ginger, chicken broth, and a generous pour of oil—transforms the green into an almost meaty dish. More

Swiss Chard, Fennel, and White Bean Gratin

Serious Eats J. Kenji López-Alt 2 comments

Fennel, swiss chard, and white beans in a creamy gratin scented with nutmeg and topped with cheesy breadcrumbs. More

Steamed Salmon with Chard, Pine Nuts, and Raisins

Serious Eats Blake Royer Post a comment

[Photograph: Blake Royer] About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.... More

Swiss Chard and Pasta Soup

Serious Eats Nick Kindelsperger 1 comment

This is pure comfort food, but it's also one with a surprising amount of depth. More

30-Minute Tuscan White Bean Soup

Serious Eats J. Kenji López-Alt 13 comments

The key is plenty of rosemary and a hunk of rind from some good Parmigiano-Reggiano tossed in while it simmers. That and plenty of good olive oil for drizzling. More

Swiss Chard Braised in Shiitake Butter

Serious Eats Caroline Russock 3 comments

When it comes to winter greens (we're looking at you, kale, chard, and collards), it's easy to fall back on the familiar: garlic and olive oil or bacon and onions. A few short minutes in the sauté pan and those combos make for quick, easy sides that never fail to satisfy and fill in that "we should really be eating more greens" void. But after so many years of going the same route with greens, I think it's about time to try something new. This plate of Swiss Chard Braised in Shiitake Butter from Jean-Georges Vongerichten's Home Cooking with Jean-Georges is my new go-to greens recipe. More

Spinach And Swiss Chard Pie

Serious Eats Carrie Vasios Mullins 1 comment

A fall take on hortopita mixes Swiss chard with spinach. More

Cook the Book: Cool Chard with Peppery Ricotta

Serious Eats Caroline Russock Post a comment

In the winter, braised and roasted vegetables may be de rigueur, but chilled vegetables can be satisfying even in cold weather. If you're looking for something different, try this Cool Chard with Peppery Ricotta from Mario Batali's latest, Molto Batali. More

Alice Waters' Swiss Chard Gratin

Serious Eats Blake Royer 9 comments

This recipe from The Art of Simple Food would convert just about anybody to Swiss chard. And while that rule could be applied to most gratins—heavy amounts of cream and cheese works wonders—Waters opts instead for a sprinkle of flour to thicken the base of milk. It keeps the taste clean and light while still bringing that stick-to-the-bones heartiness. More

Cook the Book: Orecchiette with Fennel Sausage and Swiss Chard

Serious Eats Caroline Russock 1 comment

Sausage and greens are a glorious pair, whether piled into a sandwich or in this Orecchiette with Fennel Sausage and Swiss Chard is a hearty and fall-perfect Puglian classic brought stateside by Nancy Silverton and Matt Molina, executive chef at Osteria Mozza. More

Dinner Tonight: Swiss Chard Frittata

Serious Eats Blake Royer 5 comments

It seems obvious now, but eggs are among the simplest and most versatile things for making dinner, and very hard to mess up. Later I found out if you can make an omelette then you can also also make a frittata. Just mix the filling into the eggs beforehand instead of folding them in after; the result is somehow much fancier. The ingredients in this one are classic: some cooked-down greens with a little onion and garlic, cubed potato, and shredded cheddar cheese to add a salty tang. More

Cook the Book: Crunchy Red Swiss Chard Falafel 

Serious Eats Caroline Russock 1 comment

I'm a fan of the falafel, the bright green variety. The crisp little chickpea fritters are brightened up with tons of finely chopped parsley and cilantro, and the added greenery does wonders for what can sometimes be a dauntingly dense sandwich. Silvena Rowe, author of Purple Citrus & Sweet Perfume has taken the green falafel concept one step further with these fantastically light Crunchy Red Swiss Chard Falafel. More

Healthy & Delicious: Swiss Chard and Turkey Sausage Over Polenta

Serious Eats Kristen Swensson Sturt 10 comments

Is there a greater leafy green than Swiss chard? It's more versatile than Meryl Streep. It's edible both raw and cooked. It's packed with vitamins A, K, and C. Plus, it's related to the sea beet, which is really fun to say out loud. Bitter, but not so much as broccoli rabe, chard is lovely own its own, in soups, or as part of a bigger recipe. More

The Secret Ingredient (Cranberry): Braised Rainbow Chard with Cranberries

Serious Eats Kerry Saretsky 3 comments

This recipe is the color of a Thanksgiving harvest, will providing a light and healthy accent to any overladen holiday table. Dried cranberries are both sweet and tart and add a bold flavor to braised rainbow chard. More

Dinner Tonight: Roasted Chickpeas and Lamb Sausage with Swiss Chard

Serious Eats Nick Kindelsperger 1 comment

Though not as well celebrated as the beginning of asparagus or tomato season, there's some real pleasure in spotting the first swiss chard at the market. Vibrantly colored, they pop out and just beg to be bought—I really can't resist them. Usually I enjoy swiss chard a side dish to some random meal, so it's nice to find this recipe from the blog Abby & Sam, which fully integrates them into a dish. More

Eat for Eight Bucks: Farro Salad

Serious Eats Robin Bellinger 1 comment

This will not look like much of a meal to some of you, but for me a bowl of simply dressed grains and vegetables is about as good as it gets, at least when I can't devote much thought and energy to satisfying my stomach. This farro salad is wonderful to have around, since it can serve as a healthy snack or emergency provisions if a big dinner is taking longer to prepare than you had anticipated. More

Dinner Tonight: Quick White Bean Stew with Swiss Chard and Tomatoes

Serious Eats Nick Kindelsperger 23 comments

[Photograph: Nick Kindelsperger] With the cold weather sinking in and the holiday decor up, all I can think about are stews for dinner. As with week's acorn squash with shrimp and green bean stew, it doesn't have to involve tons... More

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