Swiss Chard Recipes

1. Swiss Chard with Garbanzo Beans and Tomatoes

Ingredients

• 2 tablespoons olive oil
• 1 shallot, chopped
• 2 green onions, chopped
• 1/2 cup garbanzo beans, drained
• salt and pepper to taste
• 1 bunch red Swiss chard, rinsed and chopped
• 1 tomato, sliced
• 1/2 lemon, juiced

Directions

1. Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.

2.  Sauteed Swiss Chard with Cheese

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 small red onion, diced
• 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
• 1/2 cup dry white wine
• 1 tablespoon fresh lemon juice, or to taste
• 2 tablespoons freshly grated Parmesan cheese
• salt to taste (optional)

Directions

1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed

3.  Sweet and Spicy Swiss Chard

Ingredients

• 1 tablespoon olive oil
• 1 bunch rainbow chard - leaves and stems separated and chopped
• 1/3 cup chopped yellow onion
• 2 (1/4 inch thick) slices fresh ginger root, peeled and julienned
• salt and pepper to taste
• 1 tablespoon maple syrup

Directions

1. Heat the oil in a large skillet over medium heat. Cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more. Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.