Category: Chard

Chard

Chard

Angela Smith

Chard Cauliflower Carrot Wraps // Uses Carrots, Cauliflower, Chard, Cilantro // Vegetarian

19 Swiss Chard Recipes That Will Make You Wonder “Spinach, Who?”

Rainbow Chard and Carrot Hash // Uses Carrots, Garlic, Onion, Rainbow Chard (could also substitute Garlic Scapes for garlic cloves) // Vegetarian

Sausage, Greens, and Beans Pasta // Uses Rainbow Chard (can also use kale)

Snap Pea and Rainbow Chard Linguine with Garlic Scape Alfredo // Uses Garlic Scapes, Rainbow Card, Snap Peas // Vegetarian
by Lauren Rudersdorf of Raleigh’s Hillside Farm

(Takes 20 minutes (plus time to make sauce); makes 4 servings)
8 ounces dry linguine pasta
1 cup Garlic Scape Alfredo
3 rainbow chard leaves, stems removed
1 cup sliced snap peas
1/4 cup finely shredded Parmesan cheese
1/2 teaspoon Kosher salt

1. Bring a large pot of salted water to a boil over high heat. Once boiling, add pasta and cook for 8-9 minutes until just al dente.
2. Heat alfredo sauce over medium low heat in a large skillet. Once pasta is cooked, remove pasta with tongs and place in alfredo pan, reserving the cooking liquid.
3. Add chard, snap peas and 1/4 cup of the pasta water. Stir to combine and cook until chard is wilted and peas are bright green, about 5 minutes.
4. Add additional pasta water to loosen sauce if necessary.
5. Finish with Parmesan cheese and salt. Serve hot.

Snap Pea Salad with Chard and Pistachio Pesto // Uses Chard, Snap Peas // Vegetarian Recipe from Raleigh’s Hilltop Farm

Takes 15 minutes
Serves 2-4 as a side + lots of leftover pesto for your fridge

4 cups snap peas or snow peas, ends trimmed
2 tablespoons Chard and Pistachio Pesto (see below)
1/2 teaspoon Kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper

  1. Bring a large pot of water to a boil over high heat. Blanche peas for two minutes, drain and rinse with cold water.
  2. Add peas to a small bowl with remaining ingredients and toss to coat evenly. Enjoy warm or cold.

Chard and Pistachio Pesto:
1 bunch rainbow chard (5-6 leaves)
1/2 cup shelled and toasted pistachios
2 garlic cloves
1 teaspoon Kosher salt
1/2 cup olive oil
1-3 teaspoons lemon juice

  1. Prepare rainbow chard. Remove stems and roughly chop. Set aside. Tear leaves into small pieces.
  2. In a food processor, chop pistachios until finely ground. Add garlic, salt and chard stems. Process until consistent in size and then add leaves. Continue to puree until leaves are all finely chopped, you may have to scrape down the sides occasionally.
  3. Turn the food processor on and run it while you drizzle in the olive oil. Process until smooth. Add lemon juice to taste.

Stewed Greens with Tomatoes and Mint // Uses Chard or Kale, Dill or Fennel, Garlic, Mint, Tomatoes // Vegetarian

Zucchini, Swiss Chard, and Chickpea Stew // Uses Garlic, Onions, Swiss Chard, Summer Squash (called Yellow Zucchini in recipe), Thyme, Zucchini // Vegetarian