Category: Chard

This dish is simple yet rich and satisfying. It would work with different types of tender greens and could easily be doubled if made in a larger pan.   Serves 1-2... Read more »

This soup is a simple collection of ingredients that transforms into a rich, flavorful soup. The vibrant green color comes from pureeing a portion of the soup and stirring it back in. Kale or even spinach stirred in at the end would probably work in place of the chard.    Serves 4... Read more »

This recipe is inspired by a recipe for Zebhi Hamli, an Eritrean dish of stewed spinach from the wonderful book In Bibi's Kitchen by Hawa Hassan. Here it's served with Shiro, the beloved Eritrean ground chickpea and tomato stew spiced with Berbere spice mix.  ... Read more »

[caption id="attachment_20560" align="aligncenter" width="660"] This version uses Brussels Sprout tops which are incredibly tender and sweet and can be used like any sturdy leafy green.[/caption]   This is a delicious way to enliven most greens. I think I particularly like it with sturdier greens like collards and kale but mustard greens are good here as is chard and spinach.... Read more »

As is so often the case, constraints are the mother of creativity. I had a bunch of chard stems and two wilting stems of celtuce. Quickly sautéed and finished with chili oil and lime juice they turned into a delicious and gorgeous side dish.... Read more »

Any leafy green can be quickly sautéed/braised and dressed with the ever-more-popular spicy chili crisp condiment.... Read more »

The tofu sets this dish apart from this, even quicker one. Celtuce, also called stem lettuce is a fun addition to this stir-fry. Any quick cooking green works well in combination with the celtuce that retains some of its crunch when cooked. If you have the ever-more-popular spicy chili crisp condiment, this is the place to use it! You can use fresh ramen noodles (above) or any long, skinny dried noodle.... Read more »

-Adapted from Dinner Illustrated   Variations Add additional protein like leftover roasted chicken, steak, tofu, or tempeh Substitute another hearty green like kale for the chard Use a different grain such as farro, rice, millet, etc.   Serves 3-4  ... Read more »

Many of my favorite dishes are created when I'm pressed for time. Creativity--what I sometimes call the Why Not? principle--thrives in these instances. Substitute whatever bits of vegetables you need to use up.   The sauce I used here is my Makhani Curry sauce recipe which makes more than you need for one meal so I often have some in the freezer. It was spectacular on the rice. You could alternatively use any leftover dal thinned out a bit or curry or the simplest tomato sauce or a ragout of some kind. Or use a bottled curry sauce.   The pilaf method of cooking the rice--toasting rice with aromatics, then adding liquid--works particularly well here. And lots of toasty nuts are key!  ... Read more »

Polenta is a wonderful pantry staple and a good foil for anything a little bit saucy. This is a template for most any vegetables and leftover meat. [caption id="attachment_18201" align="aligncenter" width="660"] This assortment was what I had on hand during the first corona virus isolation period but by all means use whatever vegetables you have on hand or particularly like.[/caption]... Read more »

This beautiful, verdant dish is adapted from Bryant Terry's wonderful book Vegetable Kingdom. It's greener and richer than this more typical Mexican version and is practically a meal in itself.  I've made it a bit spicy and have added toasted cumin and coriander seeds which make it so fragrant. For a richer dish you can increase the amount of coconut milk and decrease the amount of broth, just as long as the total volume of liquid stays more or less the same.   You can really use many kinds of greens. If you have mustard greens, arugula or mizuna only use a small percentage of them as their strong flavor can overpower. Beet greens, chard, collards as well as parsley, cilantro, or even radish tops would be great. You can top it with an egg and/or other toasted seeds or nuts or stir in some chickpeas and a bit more chopped parsley or cilantro--what I did with leftovers, above.... Read more »

This dish was inspired by Yotam Ottolenghi's Palak Tofu but I've adapted and simplified it almost beyond recognition. Typically Palak Paneer employs a silky sauce made with spinach. I use chard and cabbage (not blended) or any combination of leafy greens instead. It has more texture, is deeply flavorful and makes wonderful leftovers.   I love employing Ottolenghi's salted water tofu-soaking method as it infuses the tofu with more flavor, but the dish will still be good if you skip it.... Read more »

  Stir-fried noodles are a delicious, quick weeknight, or any-time dish. Here in the Pacific Northwest we're lucky to have these fresh ramen noodles which cook in 2 minutes, but use whatever long noodle you'd like. [caption id="attachment_16951" align="aligncenter" width="600"] I cook the eggs and leafy greens right in the same pot as the noodles. I put the eggs in the boiling water for 3-4 minutes, then add the fresh noodles and greens for 2 more minutes and then drain all together and rinse with cold water briefly.[/caption]... Read more »

This sauce is a little sweet, a little savory and gently spiced from the ginger and garlic. You can amp it up with hot peppers/sauce if you’d like. It’s versatile, boosting any basic starches, vegetables or meats with lots of flavor. It also makes a great variation of a beef and bean chili.  ... Read more »

This was part of the menu of the very first cooking class I taught in 2008. It remains a favorite. Whether much of it makes it into a dish--of pasta, eggs, beans or simply spread on toast--remains a question. By the spoonful at the counter, however. . .     Variations Kale or collard rapini work well too as does chard or beet greens Use hazelnuts, walnuts or even toasted pumpkin seeds if you don't have almonds You can skip toasting the nuts if you're in a hurry Substitute Parmesan or an aged Asiago if you don't have Pecorino. Add a little lemon zest if you'd like ... Read more »

15 minutes, start to finish, adaptable and delicious and a good reason for having canned tomatoes and small pasta shapes in the pantry. You can use larger shapes and more of it (more like 3 cups of penne). [caption id="attachment_13629" align="aligncenter" width="438"] This version uses tender spring raab for the greens.[/caption]   Variations You can substitute cooked beans/chickpeas for the sausage, to make a meat-free version. You can use parsley instead of basil Delicious choices for tender greens are spring raab, spinach, chard, turnip, beet greens and/or tender kale greens. Enjoy in any combination. Use fresh tomatoes instead of canned Other great small noodle choices are Pipette rigate, Conchiglie (shell), or Orecchiette. ... Read more »

Talk about a template; minestrone is a bean and vegetable soup and, loosely defined, can use any bean, any shape of pasta (or no pasta), most any vegetable and herb, meat or no meat (diced bacon or a little sausage is good, added when cooking onions) be hearty and stew-like or light and brothy. For me, what makes or breaks minestrone are the beans and the bean broth. You can certainly use canned beans but home-cooked beans with their broth are what gives minestrone its richness and complexity.   Dishes like these are why I try to keep cooked beans (in their broth/cooking liquid) in the freezer and at the ready. It makes a soup like this, that cooks in 20 minutes, taste like it's been simmering for hours--in a good way!   Variations A variety of vegetables are well-suited for this recipe and can be used individually or in combination, such as: a bunch of leafy greens, such as chopped kale or spinach 2 cups trimmed and chopped greens beans 1 cup shelled peas and/or diced fennel 2 cups diced zucchini If adding pasta, use the smaller volume for small pasta shapes like tubes, as pictured, little elbows, orzo, or the larger shells, etc. Any type of garlic is great in this recipe, such as 1 head new garlic, 2 stalks green garlic or garlic scapes, thinly sliced. Vegetable broth or water are a great substitute for bean broth if unavailable or in a pinch. ... Read more »

You can bake, pan sear or grill the fish, all with good results though timing will vary and you'll want to keep a close eye on it as it's terribly easy to overcook. The pesto gets thinned with lemon juice and provides a wonderful crust/sauce for the fish. A classic basil pesto works here as well but I really like this lighter, milder version with blanched chard, parsley and sorrel--you can just use chard as well. ... Read more »

This is a fairly quick, flavorful curry and you can use whatever leafy greens you have (feel free to increase the quantity of greens). I needed to use up some leeks when I made the above version, which adds sweetness. Adding the fresh, mashed garlic at the very end adds a nice dimension.... Read more »

  This comes together quickly and is rich (though vegan), and fragrant and suitable for many different leafy greens--mustard greens, collards, kale or turnip greens. You could substitute chickpeas for the potatoes or sweet potatoes.... Read more »