13 Ways to Make the Most of Swiss Chard

Known for being one of the most nutritious vegetables in the world, Swiss chard has numerous health benefits. Positively impacting blood sugar, working as an antioxidant, and supporting bone health, what’s not to love about this delicious green?

First up, we have Lemon-Garlic Swiss Chard. This zesty side dish pairs nicely with steak or seared scallops and is ready in just minutes.

View recipe: Lemon-Garlic Swiss Chard

This one-pot dish couldn't be easier; top it with rotisserie chicken for a fast supper.

For convenience, you can make the tomato vinaigrette a day ahead. If your fishmonger doesn’t have small butterflied trout, you can use larger single trout fillets and simply top them with the chard mixture to bake. The vinaigrette lends bracing tang to the dish, balanced by the peppery, verdant chard and sweet bell pepper. The chard stuffing helps keep the delicate trout moist as it roasts.

We love the color of rainbow chard, but any type will work. Swap the fennel for shaved red onion, if you prefer.

This composed salad is a delicious mix of earthy, fruity, and tangy flavors. We love the trick of using apricot preserves to add sweetness and body to the dressing; you can also use orange marmalade for a bitter note.

This recipe uses chard leaves, but don't discard the stems. Chop and add to an omelet, or sauté them in a little olive oil and use as a flavor booster in a grilled cheese sandwich. To turn this side into a vegetarian main dish, top with chickpeas and crumbled feta.

Agrodolce is Italian for sour-sweet flavors typically created with vinegar and sugar. It's a perfect counterpoint to sautéed greens in this quick and simple side dish.

Stuffed with savory potatoes, rich goat cheese and fresh rustic chard, this decadent tart is well worth the wait.

Don't toss those stems! They have a lovely texture when sautéed. Use rainbow chard for stems that will add a vibrant pop of color.

Don't skip the chilling step: It gives flavors time to soak into the barley.

Don’t toss those gorgeous stems! Instead, thinly slice and give them a head start in the pan before adding the leaves. Swiss chard and rainbow chard actually have a lot of natural sodium; you’ll find that just a small amount of salt is all you need.

A light coat of mustard is all it takes to keep the gluten-free almond flour on these trout fillets. (We like the kind from Bob's Red Mill, which you can get at your grocery store, or on Amazon.)

Breading with almond flour gives a nice crispy texture to the fish without using a lot of oil. To expedite cleanup, the fish and greens are cooked in batches in one skillet so there's just one pan to clean. You only need a splash of white wine to add a hit of acidity to balance the garlicky greens so you'll have plenty leftover for a glass with dinner. Any type of chard works here, but for the most colorful plate, go for rainbow chard.

This is one of those go-to dishes for busy weeknights—it’s fast, easy, and filling. It also happens to be a vegan recipe where legumes and whole grains take center stage. Loads of garlic build a savory flavor base, while Swiss chard contributes a decidedly earthy flavor. If you’re not a big fan of chard, you can also substitute a milder green, such as spinach or baby kale. And that reminds us—though we’re calling this dinner, it would also be splendid for breakfast.