Prep Time: 20 minutes
​
Serves:  4-6 

Ingredients:

1/2 cup cider vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano (optional)
1/2 cup olive oil
1 bunch kale, torn into bite-sized pieces
1 bunch Swiss chard, torn into bite-sized pieces
1 pound grilled skinless, boneless chicken breast, sliced
1 (6 ounce) container crumbled feta cheese or to taste
1/3 cups raisins
1/2 cup chopped, toasted walnuts

Directions:

Whisk the vinegar, honey, salt, pepper, and oregano in a bowl until the honey has dissolved. Whisk in the olive oil until evenly blended. Place the kale, Swiss chard, chicken, feta cheese, raisins, and walnuts into a bowl. Toss with dressing to serve.

Source: Allrecipes.com

Servings: 4
Prep time: 15 minutes
Total Time: 1 hour

Ingredients:

1 tablespoon olive oil, plus more for serving
1 medium onion, finely chopped (about 1 cup)
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
1 cup lentils, picked over and rinsed
1 can (14.5 ounces) diced tomatoes, in juice
2 bunches (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inches pieces (keep stalks and leaves separate).
Coarse salt and ground pepper
Juice of 1/2 lemon
Bread, for serving (optional)

Directions:

1. In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.

2. Add lentils, 5 cups of water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.

3. Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired. 

Source: Martha Stewart



  
    
  


  
    
  

Home Version:

Yield: 2 Servings

Ingredients:
1 pounds Swiss chard, stems cut from the leaves and stems and leaves chopped separately
1/8 teaspoon dried hot red pepper flakes or to taste
2 large garlic cloves, sliced thin
2 tablespoons olive oil
½ cup water
1 cup drained canned tomatoes, chopped
½ pound penne or other tubular pasta
½ cup grated Parmesan cheese, plus addition as an accompaniment

Directions:

1. Rinse and drain the Swiss chard stems and leaves separately.
2. In a large heavy skillet cook the red pepper flakes and garlic in the oil over moderate heat, stirring, until garlic is pale golden.
3. Add the stems and ¼ cup of the water. Cover and cook the mixture for 5 minutes or until the stems are just tender.
4. Add the leaves with the remaining ¼ cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes.
5. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
6. While the chard is cooking, in a kettle of salted boiling water, boil the penne until it is al dente and drain in a colander.
7. In a large bowl toss the penne with the chard mixture and ¼ cup of the Parmesan and serve with additional Parmesan.

 
Source: epicurious.com

Food Service Version:

Yield: 50 Servings

Ingredients:
25 pounds Swiss chard, stems cut from the leaves and stems and leaves chopped separately
3 teaspoons dried hot red pepper flakes or to taste
5 heads garlic, cloves sliced thin
3 cups olive oil
12 cups water
25 cups or 200 oz. drained canned tomatoes, chopped
12 pounds penne or other tubular pasta
12 cups grated Parmesan cheese, plus addition as an accompaniment

Directions:

1. Rinse and drain the Swiss chard stems and leaves separately.
2. In a large heavy skillet, cook the red pepper flakes and garlic in the oil over moderate heat, stirring until garlic is pale golden.
3. Add the stems and 6 cups of water. Cover and cook the mixture for 5 minutes or until the stems are just tender.
4. Add the leaves with the remaining 6 cups of water and salt and pepper to taste and cook the mixture, covered, for 5 minutes.
5. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
6. While the chard is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain in a colander.
7. In a large bowl toss the penne with the chard mixture and 6 cups of the Parmesan and serve with additional Parmesan.

 

(Image source: Daily Dish)

Home Version:

Yield: 4 Servings

Ingredients:
½ large onion, sliced lengthwise ¼ inch thick (1 cup)
2 ½ teaspoons olive oil, divided
¼ teaspoon Spanish smoked paprika
2 pounds Swiss chard, center ribs discarded (or saved for another dish) and leaves coarsely chopped
½ cup golden raisins
½ cup water
¼ cup coarsely chopped almonds with skins

Directions:

1. Cook onion with ¼ teaspoon salt in 2 tablespoons oil in a large heavy pot over medium heat, stirring, until softened.
2. Sprinkle with paprika and cook, stirring, 1 minute.
3. Add chard in batches, stirring frequently, until wilted.
4. Add raisins and water.
5. Cook, covered, stirring occasionally until chard is tender, about 7 minutes.
6. Season with salt.
7. Cook almonds in remaining ½ tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until golden, 3-5 minutes.
8. Sprinkle almonds over chard and serve.

 Source: Gourmet

Food Service Version:

Yield: 50 Servings

Ingredients:
6 large onions, sliced lengthwise ¼ inch thick (12 cups)
2/3 cups olive oil, divided
1 tablespoon Spanish smoked paprika
25 pounds Swiss chard, center ribs discarded (or saved for another dish) and leaves coarsely chopped
6 cups golden raisins
6 cups water
3 cups coarsely chopped almonds with skins
​
Directions:

1. Cook onion with 3 teaspoons salt in 1.5 cups oil in a large heavy pot over medium heat, stirring, until softened.
2. Sprinkle with paprika and cook, stirring, 1 minute.
3. Add chard in batches, stirring frequently, until wilted.
4. Add raisins and water.
5. Cook, covered, stirring occasionally until chard is tender, about 7 minutes.
6. Season with salt.
7. Cook almonds in remaining ½ tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until golden, 3-5 minutes.
8. Sprinkle almonds over chard and serve.