Colorful and quick-cooking, Chard is the perfect go-to leafy green for busy weeknights. And you can use both the leaves and stems to up your side game.
April 13, 2018
1 of 13Danita Delimont
Benefits 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.
Chard-Stuffed Trout With Charred Tomato Vinaigrette
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.
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.
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.