The ultimate summer side dish—it’s quick to prepare, stars peak produce, and goes with everything, especially grilled meats and fish. Save the Swiss chard stems for the Runner Beans with Swiss Chard Stems and Basil (click for recipe). Swiss Chard, Garlic and Lemon
Kale, swiss chard, beet greens, spinach, collard greens, mustard greens, you name it, you can use it for this recipe. Dark leafy greens are so delicious and usually I eat them raw - whether it be a pesto dish, a salad, or chopped on top of pasta - but the cooked greens are so comforting, wintery and super dense. Note: stick your greens in ice cold water to get the bugs off. Just a little trick I learned that I thought I would share. My organic greens from the farmer's market was full…
NYT Cooking: The warm, nutty flavor of good varieties of whole wheat pasta is robust enough to stand up to intense, complicated sauces, yet satisfying with just a little butter and Parmesan shaved over the top.
I have been working on perfecting the perfect crustless quiche recipe for years. I always use spinach, but I bought some Rainbow Swiss Chard at the local farmers market today, and I thought Id give it a try in quiche. I used Rainbow Chard (pink/yellow/white/orange stems- BEAUTIFUL), but you can use any chard (or try substituting other greens) I do notice that fresh greens give a much better taste than frozen greens though!