Green chard recipes

Discover a variety of mouthwatering green chard recipes that are easy to make and packed with flavor. Get inspired to add this nutritious leafy green to your meals and enjoy a healthy and delicious dining experience.
Essen, Kale Swiss Chard Recipes, Swiss Chard And Pasta Recipes, Pasta With Swiss Chard, Swiss Chard Recipes Pasta, Green Chard Recipes, How To Cook Swiss Chard Recipes, Recipe For Swiss Chard, Swiss Chard Stir Fry

One Pan Spaghetti With Chard, Veggie Pasta | Jenny Can Cook

Stirring the spaghetti well is key to keep it from sticking. Adjust cooking time if you use a different pasta. If the final dish seems too dry just stir in more olive oil… and pass the Parmesan for serving. - Jenny Jones

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Kenya Lewis-Morris
It's time to take healthy eating to a whole new level with one of our favorite recipes, this Swiss chard salad. This recipe is not only healthy but also colorful and filled with a variety of nutrients and vitamins. Swiss Chard Chickpeas, Red Chard Recipes Healthy, Ruby Chard Recipes, Swiss Chard Pesto Recipe, Kale Swiss Chard Recipes, Mustard Spinach Recipes, Swiss Chard Salad Raw, Recipes Using Rainbow Chard, Rainbow Chard Salad

Healthy And Colorful Swiss Chard Salad Recipe - Lavender & Macarons

This Swiss Chard And Apple Salad recipe is a healthy, Mediterranean-style dish that can be varied easily. The combination of chard, apples, and crispy chickpeas make this a salad worth coming back for.

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Sarah Prielipp
Garlicky Swiss Chard Recipe - NYT Cooking Silver Beet Recipes, Sauteed Chard, Sautéed Greens, Green Shakshuka, Doenjang Recipe, Swiss Chard Recipes, Melissa Clark, Sauteed Greens, Chard Recipes

Garlicky Swiss Chard Recipe

There's really no secret to making excellent sautéed greens: just good olive oil, salt, loads of garlic and a jolt of red pepper flakes. This method works with pretty much any green too — broccoli, broccoli rabe, kale, spinach, collards, brussels sprouts or green beans — so you've really no excuse not to get your daily dose of vegetables. Serve it as a side to any roasted or grilled meat, or over a mound of creamy polenta that's been crowned with a fried egg.

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Therese Yakel