Swiss Chard

Use this kookoo sabzi recipe as a guide, and throw in whatever combination of greens and spices you have on hand.

This Swiss chard–based dip is not only visually stunning but also has the perfect balance of earthy, sweet, and acidic flavor.

This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar.

We’re all for a good store-bought marinara, but there is no substitute for homemade béchamel—of this we can be sure.

Red split lentils cook even more quickly than other types, making them ideal for weeknight dinners. Turn them into a meal by pairing with savory spiced greens.

Coconut crisp, laced with chile and garlic, brings texture and heat to this easy salmon dish. Make a double or triple batch of the garnish and use it as a topping for savory oatmeal, hearty soups, or roasted winter vegetables.

This simple appetizer is a hit every time due in large part to the vast appeal of warm cheesy things.

This recipe picks up speed by calling for (slightly) wet greens. The water that clings to the leaves will help the greens cook; the fact that you don’t have to haul out the salad spinner is a time-saving bonus.

In this recipe, white fish gets smothered in a garlicky olive paste, then wrapped in chard leaves before simmering in a lemony, cilantro-laced sauce.

Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.

Composed of four elements—vegetables, a grain, a protein, and a sauce—grain bowls like this one are simple, nutrient-dense, and very pretty to serve.

When in doubt, frittata. This version turns greens-and-beans into a complete one-skillet supper.

If you love hummus or baba ghanoush, this dairy-free dip will become a new favorite. Just make sure you have plenty of warm flatbread to scoop it all up.

Don't expect your first pasqualina to look perfect. But it will taste absolutely amazing if you remember three key steps: don't sweat the crust, squeeze every drop of liquid out of the greens, and save your chard stems!

A simple pie with a biscuit-like, no-roll crust that is incredibly versatile.

This soup uses refried beans as a thickener, so the resulting soup is very thick and rich without having to cook all day. Since I almost always have some leftover smashed pinto beans in my refrigerator, I decided to incorporate them into my version of this delicious soup.

These golden-brown fritters are bursting with fresh flavor, thanks to a generous helping of Swiss chard, parsley, cilantro, and dill.

Extra greens and extra cheese make this brunch classic extra-flavorful.

Coddle eggs in a warming, cumin-spiced Swiss chard braise to start the new year with plenty of healthful, fortifying greens.

For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.