CookingLight diet CookingLight diet

13 Ways to Make the Most of Swiss Chard

February 15, 2013
Photo: Jennifer Causey
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.
Start Slideshow

1 of 14

Benefits of Swiss Chard

Danita Delimont

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

 

Advertisement
Advertisement

2 of 14

Sweet Potato and Chard Salad

Caitlin Bensel
View recipe: Sweet Potato and Chard Salad

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

3 of 14

Chard-Stuffed Trout With Charred Tomato Vinaigrette

Photo: Victor Protasio
View Recipe: 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.

Advertisement

4 of 14

Wilted Chard and Shaved Fennel Salad

Caitlin Bensel
View recipe: Wilted Chard and Shaved Fennel Salad

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

5 of 14

Chopped Chard Salad with Apricot Vinaigrette

Photo: Randy Mayor
View Recipe: Chopped Chard Salad with Apricot Vinaigrette

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.

6 of 14

Charred Chard and Shallots

Caitlin Bensel
View recipe: Charred Chard and Shallots

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.

Advertisement
Advertisement
Advertisement

7 of 14

Sautéed Chard Agrodolce

Photo: Whitney Ott and Randy Mayor
View Recipe: Sautéed Chard Agrodolce

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.

8 of 14

Rustic Chard, Potato, and Goat Cheese Tart

Photo: Whitney Ott and Randy Mayor
View Recipe: Rustic Chard, Potato, and Goat Cheese Tart

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

9 of 14

Almond-Garlic Swiss Chard

Photo: Caitlin Bensel
View Recipe: Almond-Garlic Swiss Chard

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.

Advertisement
Advertisement
Advertisement

10 of 14

Sesame Barley with Greens and Teriyaki Tofu

Photo: Jason Wallis
View Recipe: Sesame Barley with Greens and Teriyaki Tofu

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

11 of 14

Wilted Chard with Red Onion and Pine Nuts

Photo: Jennifer Causey
View Recipe: Wilted Chard with Red Onion and Pine Nuts

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.

12 of 14

Almond-Crusted Trout With Swiss Chard

Victor Protasio
View recipe: Almond-Crusted Trout With Swiss Chard

A light coat of mustard is all it takes to keep the gluten-free almond flour on these trout fillets. 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.

Advertisement
Advertisement
Advertisement

13 of 14

Stewed Chickpeas and Chard over Garlic Toast

Photo: Jennifer Causey
View Recipe: Stewed Chickpeas and Chard over Garlic Toast

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.

Replay gallery

Share the Gallery

Up Next

Advertisement