Sautéed Rainbow Chard with Garlic Flowers and Dill

-Remove the stems from a bunch of rainbow chard and slice the stems into small pieces.

-Sauté them in a TBS of olive oil or butter, with a handful of finely chopped garlic flowers.

-After a few minutes, chop and add the chard leaves, cooking until the leaves are thoroughly wilted. -Finely chop and add a few TBS of fresh dill and some salt and freshly ground black pepper.

Rainbow Chard with Crisped Bread Crumbs

-Sauté ½ cup fresh breadcrumbs in some butter in a small frying pan until crisp and golden.

-Chop 1 bunch of Swiss chard, stems and all and put it in a covered pan with just the water clinging to its leaves to moisten it.

-Check often to see that it has enough water and cook until wilted, about 5-7 minutes.

-Add a TBS of butter and toss to coat the chard.

-Sprinkle with salt and freshly ground black pepper to taste.

-Top with the breadcrumbs and serve.




Rainbow Chard with Chickpeas and Tahini

From Morro East by Sam & Sam Clark.

-Boil a large saucepan full of salted water.

-Cut the stems off of 1 bunch of rainbow chard.

-Wash the stems, then cut them into ½ inch pieces.

-Wash the leaves but keep them whole.

-Put the leaves in the boiling water and blanch for 1-2 minutes until tender.

-Fish the leaves out and then and then refresh under cold water. Drain.

-Then blanch the stems for 2-3 minutes. Drain and refresh.

-Squeeze the excess water out of the chard.

-When you are ready to serve, dress the chard with the following…

2 TBS extra virgin olive oil

A squeeze of lemon

Sea salt and freshly ground black pepper.

-Lay the chard out on a serving platter.

-Drain a can of chickpeas (use the best quality ones you can find).

-Put the chickpeas in a saucepan with the following:

4 TBS water

2 TBS olive oil

A squeeze of lemon

-Stir the tahini sauce  (see recipe below) into the chickpeas and pour them over the chard.

-If you have a mortar and pestle (or you can use a blender)…

-Chop up 1-2 jalapenos and mash them with the following:

2 cloves or garlic

A little cilantro

Lemon juice

Some sea salt and pepper

-Top the chickpeas with the jalapenos.



-Mash 2 cloves of garlic using a mortar and pestle or a garlic press.

-In a small bowl combine the garlic with the following ingredients…

-2½ tsp tahini.

-1 TBS extra virgin olive oil.

-1 TBS fresh lemon juice.

-6 TBS water.

-Stir well, then season to taste with salt and black pepper.

Rainbow Chard Salad with Maple Walnuts and Dried Cranberries

Good, good looking and good for you!

-Finely chop 1 bunch of raw rainbow chard, stems and all.

-Put the chard in a large salad bowl.

-Then put ½ cup walnut halves to a heavy frying pan, add a splash of maple syrup (or a pinch of sugar) and a TBS of butter.

-Cook stirring often until just golden brown. Add to the chard mixture.

-Then add the following:

¼ cup dried cranberries or dried currents

A splash of olive oil

The juice and zest of 1 lime (or lemon)

1 finely chopped clove of garlic

A splash of maple syrup 

A pinch of salt.

-Mix together well.

-Top the salad with ½ cup of crumbled feta cheese and serve.


Rainbow Chard and Fennel Pizza with Prosciutto and Pine Nuts

-Buy or make the dough for 1 large pizza. Roll it out so it fits a 9-inch pizza pan.

-Cut 1 fennel bulb in half the long way and then cut into strips and finely dice.

-Then take the stems off of 1 bunch of rainbow chard and finely chop them.

-Roll up the leaves and then chop into thin ribbons.

-Heat 3 TBS olive oil over medium heat.

-Add the fennel and cook stirring until fennel is lightly browned, about 6-7 minutes.

-Add the chopped chard and cook until chard is just wilted, about 4 minutes.

-Season with salt and pepper and set aside.

-Wipe out the skillet and add 2-3 TBS pine nuts and heat until golden, about 4 minutes.

-Preheat your oven to 450 degrees.

-Brush the pizza dough with some oil.

-Spread the fennel/chard mixture out on the dough and bake for 10 min.

-Then sprinkle with the following:

1 cup grated smoked mozzarella

2-4 ounces sliced prosciutto

The toasted pine nuts

-Bake for another 5 minutes.

-Garnish with some 8-10 chopped Kalamata olives and some freshly grated Parmesan.

Rainbow Chard and Cheddar Frittata

-Preheat your oven to 350.

-Remove the stems from 1 bunch of Swiss chard and chop into small pieces.

-Stack the chard leaves and roll them up lengthwise and slice crosswise into strips. Set aside.

-Melt 1 TBS butter over medium heat in a skillet or sauté pan with a lid.

-Add 2-3 cloves of chopped fresh garlic and the chard stems and cook for 5 minutes until soft.

-Add the chopped leaves, stir well and cover. Cook over low heat for 5 minutes until chard is wilted.

-In a large bowl beat 7 eggs until frothy.

-Add some salt and pepper and then stir in the cook chard.

-Cut about 6 ounces extra sharp cheddar cheese into small cubes.

-Rinse out the pan you cooked the chard in, then put it back on the heat and melt another TBS of butter in the pan.

-When hot add the egg mixture, then the cheese cubes.

-Cover the pan and pop in into the oven to bake for about 12-15 minutes, until the eggs are just set.

Penne with Rainbow Chard, Italian Sausage and Fresh Mozzarella

-Bring a pot of salted water to boil.

-Add 1# penne pasta and cook according to package directions until it is just tender.

-Slice 4 spicy Italian sausages into rounds.

-Cook stirring often until browned, about 5-7 minutes.

-Cut 1 bunch of rainbow chard into thin ribbons.

-Chop up the stems into small pieces.

-Add to the sausage along with the following:

¾ tsp fennel seeds

Cook for 6-8 min.

-Then add 1 pint sungold cherry tomatoes cut in half.

-Cook for 3 more minutes and season with sea salt and freshly ground black pepper.

-Cut a tub of fresh mozzarella balls into small slices.

-Serve with the following:

Chopped basil

A sprinkle of red pepper flakes

-Top with the sliced mozzarella and serve.


Linguine with Rainbow Chard and White Beans

Simple, easy and highly adaptable.

-Cook 1 pound of linguine according to package directions.

-Chop the following:

2 cloves of garlic

1 fresh onion.

-Cut the stems off of 1 bunch of rainbow chard, then stack up the leaves and then cut them into thin strips.

-Heat a large frying pan over medium high heat.

-Add 1 TBS ghee or butter.

-Once it melts add the chopped onion.

-Sauté for a few minutes.

-Add the garlic and the rainbow chard.

-Cook until tender, about 5-7 minutes.

-Then add the following:

1 can of cannellini beans, drained

½ bunch parsley or cilantro, finely chopped

A pinch of sea salt

Some freshly ground black pepper

-Cook until warmed through.

-Toss the vegetables with the pasta.

-Serve with lots of freshly grated Parmesan cheese.