Versatile and vibrant, Swiss chard is the unsung hero of your kitchen, ready to transform any meal from ordinary to extraordinary. Whether you’re craving a quick weeknight dinner, a cozy comfort dish, or a fresh seasonal favorite, these 18 delicious recipes have you covered. Let’s dive in and discover how this leafy green can become your new go-to ingredient for breakfast, lunch, and dinner!
Creamy Swiss Chard and Mushroom Pasta
Perfect for a cozy winter evening, this creamy pasta combines earthy mushrooms and vibrant Swiss chard. It comes together quickly with minimal fuss, delivering restaurant-quality flavor at home.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the pasta and vegetables:
– 12 oz dried fettuccine
– 1 lb cremini mushrooms, sliced
– 1 bunch Swiss chard, stems chopped, leaves roughly torn
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1/2 tsp salt
For the creamy sauce:
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine and cook for 10–12 minutes until al dente, stirring occasionally.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
4. Add the sliced mushrooms and cook for 8–10 minutes until deeply browned and tender, stirring only every few minutes to encourage browning.
5. Add the chopped Swiss chard stems and minced garlic to the skillet and cook for 2 minutes until fragrant.
6. Stir in the torn Swiss chard leaves and cook for 3–4 minutes until wilted, then season with salt.
7. Reduce the heat to medium and pour in the heavy cream, scraping up any browned bits from the skillet bottom.
8. Simmer the sauce for 3–5 minutes until slightly thickened, stirring constantly to prevent scorching.
9. Drain the cooked pasta, reserving 1/2 cup of the pasta water.
10. Add the drained pasta directly to the skillet with the sauce.
11. Stir in the grated Parmesan cheese and black pepper until the cheese melts and the sauce coats the pasta evenly, adding reserved pasta water 1 tbsp at a time if the sauce seems too thick.
12. Remove from heat and serve immediately.
Delightfully creamy with a subtle earthy depth from the mushrooms, this pasta has a satisfying texture from the tender chard stems. The sauce clings perfectly to each strand of fettuccine. For a bright finish, top with extra Parmesan and a squeeze of lemon juice just before serving.
Garlic Sauteed Swiss Chard with Lemon
A quick side dish that transforms simple greens into something special. Garlic and lemon brighten earthy Swiss chard for a vibrant accompaniment. This recipe delivers big flavor with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
For the greens:
– 2 bunches Swiss chard (about 1.5 lbs total)
– 2 tbsp olive oil
For the aromatics:
– 4 garlic cloves, minced
– 1/2 tsp red pepper flakes
For finishing:
– 2 tbsp fresh lemon juice
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
Instructions
1. Separate Swiss chard stems from leaves. Chop stems into 1/2-inch pieces. Roughly chop leaves.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chopped stems to skillet. Cook, stirring occasionally, until slightly softened, 3-4 minutes.
4. Add minced garlic and 1/2 tsp red pepper flakes. Cook, stirring constantly, until fragrant, 30-45 seconds.
5. Add chopped leaves in batches, wilting each addition before adding more, about 3 minutes total.
6. Reduce heat to medium. Cook, stirring occasionally, until leaves are tender and stems are crisp-tender, 2-3 minutes.
7. Remove skillet from heat. Stir in 2 tbsp fresh lemon juice, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
8. Transfer to serving dish immediately.
Unapologetically simple, this dish balances tender stems with silky leaves. The garlic provides a savory base while lemon cuts through any bitterness. Serve alongside grilled chicken or fold into an omelet for breakfast.
Swiss Chard and Feta Stuffed Chicken Breast
Often overlooked, Swiss chard brings earthy depth to this elegant yet approachable weeknight dish. Oven-baked chicken breasts are stuffed with a vibrant mix of wilted greens and tangy feta, creating a juicy, flavorful centerpiece. This recipe delivers restaurant-quality results with straightforward techniques and common ingredients.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– For the stuffing:
– 2 tbsp olive oil
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced
– 1 bunch Swiss chard, stems removed and leaves chopped (about 4 cups packed)
– 4 oz feta cheese, crumbled
– 1/4 tsp black pepper
– For the chicken:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp paprika
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat 2 tbsp olive oil in a large skillet over medium heat.
3. Add the diced onion and cook for 4-5 minutes until translucent and soft.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add the chopped Swiss chard leaves to the skillet. Tip: Wilt the chard in batches if your skillet is small to ensure even cooking.
6. Cook the chard for 3-4 minutes, stirring frequently, until completely wilted and any liquid has evaporated.
7. Transfer the chard mixture to a bowl and let it cool for 5 minutes.
8. Stir the crumbled feta and 1/4 tsp black pepper into the cooled chard mixture.
9. Pat the chicken breasts dry with paper towels.
10. Using a sharp knife, cut a horizontal pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
11. Season the inside of each pocket lightly with a pinch of the salt and pepper.
12. Divide the chard and feta stuffing evenly among the four chicken pockets.
13. Secure each pocket closed with 2-3 toothpicks.
14. Rub the outside of each stuffed chicken breast with 1 tbsp olive oil.
15. Combine 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika in a small bowl.
16. Sprinkle the seasoning mixture evenly over all sides of the chicken breasts. Tip: Gently press the seasoning onto the meat to help it adhere during baking.
17. Place the stuffed chicken breasts on the prepared baking sheet.
18. Bake at 400°F for 22-25 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer. Tip: Insert the thermometer into the thickest part of the chicken, avoiding the stuffing, for an accurate reading.
19. Remove the chicken from the oven and let it rest for 5 minutes before carefully removing the toothpicks.
20. Slice each chicken breast crosswise to reveal the colorful stuffing.
Keep the chicken moist and tender by not overcooking it—the resting period is crucial. The feta melts slightly into the chard, creating a creamy, savory filling that contrasts beautifully with the simple seasoned exterior. Serve slices over a bed of lemon-herb quinoa or with roasted potatoes to soak up the flavorful juices.
Swiss Chard and White Bean Soup
Omit heavy winter meals for this light yet satisfying Swiss chard and white bean soup. On a chilly evening, it comes together quickly with pantry staples. You’ll appreciate its simplicity and depth of flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– For the base: 2 tbsp olive oil, 1 medium yellow onion (diced), 2 cloves garlic (minced), 1 tsp dried thyme, 4 cups vegetable broth
– For the soup: 1 bunch Swiss chard (stems chopped, leaves roughly torn), 2 (15-oz) cans cannellini beans (rinsed and drained), 1 (14.5-oz) can diced tomatoes, 1/2 tsp salt, 1/4 tsp black pepper
– For serving: 1/4 cup grated Parmesan cheese
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and 1 tsp dried thyme, cooking for 30 seconds until fragrant.
4. Pour in 4 cups vegetable broth, scraping any browned bits from the pot bottom.
5. Add the chopped Swiss chard stems, 2 cans rinsed cannellini beans, 1 can diced tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Bring the mixture to a boil over high heat, then reduce to a simmer.
7. Simmer uncovered for 15 minutes, stirring occasionally.
8. Stir in the torn Swiss chard leaves and cook for 3 more minutes until wilted.
9. Ladle the soup into bowls and top each with 1 tbsp grated Parmesan cheese.
Hearty textures from the beans and chard stems contrast with tender leaves in a savory broth. The Parmesan adds a salty, umami finish that enhances the tomatoes and thyme. Serve it with crusty bread for dipping to soak up every last drop.
Roasted Swiss Chard with Parmesan
Nourishing and simple, this roasted Swiss chard with Parmesan transforms a leafy green into a crispy, savory side dish. It requires minimal prep and bakes quickly for a weeknight-friendly option. The high heat caramelizes the leaves while keeping the stems tender.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the chard:
– 2 large bunches Swiss chard (about 1.5 lbs total)
– 2 tbsp olive oil
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
For finishing:
– 1/4 cup grated Parmesan cheese
– 1 tbsp fresh lemon juice
Instructions
1. Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.
2. Rinse the Swiss chard thoroughly under cold water to remove any grit, then pat the leaves and stems completely dry with paper towels. Tip: Dry chard thoroughly to ensure it roasts instead of steaming.
3. Trim off the very bottom of the stems, then slice the stems into 1-inch pieces and roughly chop the leaves.
4. In a large bowl, toss the chopped stems and leaves with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated.
5. Spread the chard in a single, even layer on the prepared baking sheet. Tip: Avoid overcrowding to allow for proper crisping.
6. Roast in the preheated 425°F oven for 10 minutes.
7. Remove the baking sheet from the oven. Sprinkle 1/4 cup grated Parmesan cheese evenly over the chard.
8. Return the baking sheet to the oven and roast for another 3-5 minutes, just until the cheese is melted and the leaf edges are crispy and slightly browned. Tip: Watch closely to prevent the Parmesan from burning.
9. Remove from the oven and immediately drizzle with 1 tbsp fresh lemon juice, tossing gently to combine.
10. A perfect balance of textures, the stems soften while the leaves crisp into delicate chips. The salty, nutty Parmesan and bright lemon cut through the chard’s earthy flavor. Serve it warm alongside roasted chicken or fold it into a frittata for a hearty brunch.
Swiss Chard and Goat Cheese Quiche
This savory quiche transforms earthy Swiss chard and tangy goat cheese into a satisfying meal. It’s perfect for brunch, lunch, or a light dinner, requiring minimal hands-on effort for maximum flavor payoff.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the crust:
– 1 (9-inch) store-bought pie crust, thawed if frozen
For the filling:
– 1 large bunch Swiss chard (about 10 oz), stems and leaves separated and chopped
– 1 tbsp olive oil
– 1 small yellow onion, finely diced
– 4 oz goat cheese, crumbled
– 4 large eggs
– 1 cup heavy cream
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp ground nutmeg
Instructions
1. Preheat your oven to 375°F (190°C).
2. Press the pie crust firmly into a 9-inch pie dish. Prick the bottom all over with a fork.
3. Blind bake the crust for 10 minutes to prevent sogginess. Remove from oven and set aside.
4. Heat olive oil in a large skillet over medium heat.
5. Add the diced onion and chopped Swiss chard stems. Cook for 5 minutes, stirring occasionally, until softened.
6. Add the chopped Swiss chard leaves. Cook for 3-4 minutes, stirring, until wilted and any liquid has evaporated. Let cool slightly.
7. In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth.
8. Spread the cooled chard mixture evenly over the pre-baked crust.
9. Sprinkle the crumbled goat cheese evenly over the chard.
10. Pour the egg and cream mixture over the filling.
11. Bake the quiche on the center rack for 35-40 minutes. The center should be just set and the top golden brown.
12. Let the quiche cool in the pan on a wire rack for at least 15 minutes before slicing.
Delicate and creamy, the filling contrasts beautifully with the flaky crust. The Swiss chard offers a subtle earthy bitterness that balances the rich goat cheese. Serve a warm slice with a simple arugula salad dressed in lemon vinaigrette for a complete meal.
Swiss Chard and Sweet Potato Hash
Grab a skillet for this vibrant, one-pan meal that transforms humble vegetables into a hearty, savory hash. It’s perfect for a quick weeknight dinner or a leisurely weekend brunch, delivering both nutrition and deep, caramelized flavor in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the hash base:
– 2 medium sweet potatoes (about 1.5 lbs), peeled and diced into 1/2-inch cubes
– 1 large yellow onion, diced
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For finishing:
– 1 bunch Swiss chard (about 8 oz), stems removed and leaves chopped
– 4 cloves garlic, minced
– 1/4 teaspoon red pepper flakes
– 4 large eggs
Instructions
1. Preheat a large cast-iron or non-stick skillet over medium-high heat for 2 minutes.
2. Add 2 tablespoons olive oil to the hot skillet and swirl to coat the bottom evenly.
3. Add the diced sweet potatoes, diced yellow onion, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to the skillet.
4. Cook the mixture, stirring every 3-4 minutes, for 15 minutes until the sweet potatoes are tender and the onions are translucent and lightly browned.
5. Add the chopped Swiss chard leaves, 4 minced garlic cloves, and 1/4 teaspoon red pepper flakes to the skillet.
6. Cook for 4 minutes, stirring frequently, until the chard is wilted and the garlic is fragrant.
7. Create 4 small wells in the hash mixture with the back of a spoon.
8. Crack 1 large egg into each well, being careful not to break the yolks.
9. Cover the skillet with a lid and cook for 5-6 minutes until the egg whites are fully set and the yolks reach your desired doneness.
10. Remove the skillet from the heat immediately.
Now, savor the contrast of creamy sweet potatoes against the earthy, slightly bitter chard, all brought together by the rich, runny egg yolk. For a creative twist, top it with crumbled feta or serve alongside toasted sourdough to soak up every last bit.
Swiss Chard and Lentil Stew
Zesty and nourishing, this Swiss chard and lentil stew is a one-pot wonder perfect for chilly evenings. It combines earthy lentils with vibrant greens for a satisfying meal that comes together with minimal effort. You’ll appreciate how the flavors deepen as it simmers.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the base:
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
For the stew:
– 1 cup brown lentils, rinsed
– 4 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1 bay leaf
For finishing:
– 1 bunch Swiss chard, stems diced and leaves chopped
– 1 tbsp red wine vinegar
– Salt and black pepper
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook until translucent, stirring occasionally for 5-7 minutes.
3. Stir in minced garlic and cook until fragrant, about 30 seconds.
4. Add diced carrots and celery, cooking until slightly softened, 5 minutes.
5. Pour in rinsed lentils, vegetable broth, diced tomatoes, smoked paprika, dried thyme, and bay leaf.
6. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
7. Add diced Swiss chard stems and cook for 5 minutes to soften them.
8. Stir in chopped Swiss chard leaves and cook until wilted, about 3-4 minutes.
9. Remove from heat and discard the bay leaf.
10. Stir in red wine vinegar and season with salt and black pepper.
Hearty and comforting, this stew has a thick, brothy texture with tender lentils and silky chard. The smoked paprika adds a subtle smokiness that balances the earthy lentils. Serve it with crusty bread for dipping or over a bed of quinoa for extra protein.
Swiss Chard and Ricotta Stuffed Shells
A comforting pasta dish that transforms simple ingredients into a hearty meal. Swiss chard and ricotta create a vibrant filling, while a rich tomato sauce ties everything together. Perfect for feeding a crowd or making ahead for busy nights.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the sauce:
– 2 tbsp olive oil
– 1 small yellow onion, finely chopped
– 3 garlic cloves, minced
– 28 oz can crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp salt
For the filling:
– 1 bunch Swiss chard, stems removed and leaves chopped
– 15 oz whole milk ricotta cheese
– 1 large egg
– 1/2 cup grated Parmesan cheese
– 1/4 tsp black pepper
For assembly:
– 12 oz jumbo pasta shells
– 1 cup shredded mozzarella cheese
Instructions
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Add pasta shells and cook for 9 minutes until al dente.
4. Drain shells and arrange them in a single layer on a baking sheet to prevent sticking.
5. Heat olive oil in a large saucepan over medium heat.
6. Add chopped onion and cook for 5 minutes until translucent.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Pour in crushed tomatoes, oregano, and salt.
9. Simmer sauce for 15 minutes, stirring occasionally.
10. While sauce simmers, wilt Swiss chard in a dry skillet over medium heat for 3 minutes until bright green.
11. Transfer chard to a colander and press out excess liquid with a spoon.
12. In a mixing bowl, combine ricotta, egg, Parmesan, pepper, and wilted chard.
13. Spread 1 cup of tomato sauce in the bottom of a 9×13 inch baking dish.
14. Fill each cooked shell with 2 tablespoons of ricotta mixture using a small spoon.
15. Arrange stuffed shells in the baking dish in a single layer.
16. Pour remaining sauce over shells, covering completely.
17. Sprinkle shredded mozzarella evenly over the top.
18. Cover dish with aluminum foil and bake for 25 minutes.
19. Remove foil and bake for 10 more minutes until cheese is golden and bubbly.
20. Let rest for 5 minutes before serving.
Rich, creamy filling contrasts with the tender pasta shells and tangy tomato sauce. The Swiss chard adds earthy depth without overwhelming the dish. Serve with garlic bread to soak up every bit of sauce, or pair with a crisp green salad for balance.
Swiss Chard and Bacon Frittata
Savor this hearty Swiss chard and bacon frittata for a protein-packed breakfast or easy dinner. It comes together quickly with simple ingredients you likely have on hand. The combination of smoky bacon and earthy greens makes it a satisfying one-pan meal.Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the base:
– 6 large eggs
– 1/4 cup whole milk
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
For the filling:
– 4 slices thick-cut bacon, chopped
– 1 small yellow onion, diced
– 1 bunch Swiss chard, stems chopped, leaves roughly torn
– 1/2 cup shredded sharp cheddar cheese
Instructions
1. Preheat your oven to 375°F.
2. Whisk together 6 large eggs, 1/4 cup whole milk, 1/2 tsp kosher salt, and 1/4 tsp black pepper in a medium bowl until fully combined; set aside.
3. Cook 4 slices of chopped thick-cut bacon in a 10-inch oven-safe skillet over medium heat for 5-7 minutes until crisp.
4. Remove the cooked bacon with a slotted spoon, leaving about 1 tbsp of bacon fat in the skillet.
5. Add 1 diced small yellow onion to the hot fat and cook for 3-4 minutes until softened.
6. Stir in the chopped stems from 1 bunch of Swiss chard and cook for 2 minutes.
7. Add the torn Swiss chard leaves and cook for 2-3 minutes until wilted, stirring frequently.
8. Tip: For a more tender frittata, ensure the vegetables are fully softened before adding the eggs.
9. Spread the cooked vegetables evenly in the skillet and sprinkle the cooked bacon over the top.
10. Pour the prepared egg mixture evenly over the vegetables and bacon in the skillet.
11. Cook on the stovetop over medium-low heat for 4-5 minutes until the edges just begin to set.
12. Tip: Gently lift the edges with a spatula to allow uncooked egg to flow underneath for even cooking.
13. Sprinkle 1/2 cup of shredded sharp cheddar cheese evenly over the top of the frittata.
14. Transfer the skillet to the preheated 375°F oven and bake for 12-15 minutes.
15. Tip: The frittata is done when the center is just set and doesn’t jiggle when you shake the skillet.
16. Let the frittata rest in the skillet for 5 minutes before slicing.
17. Slice into wedges and serve.Golden and fluffy, this frittata has a satisfyingly firm yet tender texture. The sharp cheddar melts into the eggs, complementing the smoky bacon and slightly bitter chard. Serve it warm with a dollop of hot sauce or a simple side salad for a complete meal.
Swiss Chard and Chickpea Curry
Omit the takeout menus tonight—this Swiss chard and chickpea curry is a hearty, one-pot meal ready in under an hour. Our version builds deep flavor with toasted spices and creamy coconut milk, transforming simple greens and legumes into a satisfying dinner. You’ll need just a few pantry staples and one large skillet.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the base:
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
For the spice blend:
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
For the curry:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 bunch Swiss chard, stems diced and leaves chopped
– 1 (14-ounce) can full-fat coconut milk
– 1 cup vegetable broth
– 1 tablespoon lime juice
– Salt, to taste
Instructions
1. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, 5–7 minutes.
3. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger; cook for 1 minute until fragrant.
4. Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper; toast the spices for 30 seconds to intensify their flavor.
5. Pour in 1 cup vegetable broth to deglaze the pan, scraping up any browned bits from the bottom.
6. Add 1 drained can of chickpeas and the diced stems from 1 bunch of Swiss chard; simmer for 5 minutes.
7. Stir in 1 can of full-fat coconut milk and bring to a gentle simmer.
8. Fold in the chopped Swiss chard leaves and cook until wilted, 3–4 minutes.
9. Remove from heat and stir in 1 tablespoon lime juice; season with salt as needed.
10. Let the curry rest for 5 minutes off the heat to allow the flavors to meld.
You’ll love the creamy texture from the coconut milk against the tender chickpeas and earthy chard. Serve it over steamed rice or with warm naan for a complete meal—the bright lime juice cuts through the richness perfectly.
Swiss Chard and Sausage Pasta Bake
Looking for a hearty, one-pan meal that’s perfect for a busy weeknight? This Swiss chard and sausage pasta bake delivers big flavor with minimal fuss. Let’s get straight to it.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the pasta and sausage:
– 12 oz short pasta (like penne or rigatoni)
– 1 lb Italian sausage, casings removed
– 1 tbsp olive oil
For the sauce and greens:
– 1 large bunch Swiss chard, stems chopped, leaves roughly chopped
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 cup chicken broth
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
For the topping:
– 8 oz shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Cook the pasta for 2 minutes less than the package directions, then drain.
4. Heat olive oil in a large, oven-safe skillet over medium-high heat.
5. Add the sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure proper browning.
6. Add the onion and Swiss chard stems, cooking until softened, about 5 minutes.
7. Stir in the garlic, cooking for 1 minute until fragrant.
8. Add the crushed tomatoes, chicken broth, oregano, and red pepper flakes.
9. Bring the sauce to a simmer, then reduce heat and cook for 10 minutes to thicken slightly.
10. Stir in the chopped Swiss chard leaves and cook until wilted, about 3 minutes.
11. Remove the skillet from heat and fold in the drained pasta until evenly coated. Tip: The pasta will finish cooking in the oven, preventing it from becoming mushy.
12. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
13. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly. Tip: For a golden-brown top, broil for the final 2-3 minutes, watching closely to prevent burning.
14. Let the bake rest for 5 minutes before serving.
Fresh from the oven, this dish offers a satisfying contrast of creamy, melted cheese against the hearty pasta and savory sausage. The Swiss chard adds a slight earthy bitterness that balances the rich tomato sauce beautifully. For a complete meal, serve it with a simple side salad dressed with a bright vinaigrette to cut through the richness.
Swiss Chard and Cornbread Casserole
Dive into a comforting, savory-sweet casserole that transforms humble Swiss chard and cornbread into a hearty, crowd-pleasing dish. This one-pan wonder layers earthy greens with a golden, crumbly topping for a satisfying meal. It’s perfect for potlucks, weeknight dinners, or holiday gatherings.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the Swiss chard filling:
– 1 large bunch Swiss chard (about 12 ounces), stems and leaves separated, both chopped
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup whole milk
– 2 large eggs
– 1 cup shredded sharp cheddar cheese
For the cornbread topping:
– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup buttermilk
– 1/4 cup unsalted butter, melted
– 1 large egg
Instructions
1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat.
3. Add diced onion and cook for 5 minutes, stirring occasionally, until softened.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Add chopped Swiss chard stems and cook for 3 minutes until slightly tender.
6. Add chopped Swiss chard leaves and cook for 4 minutes, stirring frequently, until wilted.
7. Season with salt and black pepper, then remove from heat and let cool slightly.
8. In a medium bowl, whisk together whole milk and 2 eggs until smooth.
9. Stir in shredded cheddar cheese.
10. Combine the milk mixture with the cooled Swiss chard filling in the skillet.
11. Transfer the Swiss chard mixture to the prepared baking dish, spreading it evenly.
12. In a large bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, and 1/2 teaspoon salt.
13. In a separate bowl, whisk together buttermilk, melted butter, and 1 egg.
14. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
15. Spoon the cornbread batter over the Swiss chard layer, spreading it gently to cover.
16. Bake at 375°F for 45 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
17. Let the casserole rest for 10 minutes before serving.
Mouthwatering and textured, this casserole offers a creamy, cheesy Swiss chard base contrasted by a crumbly, slightly sweet cornbread crust. Serve it warm alongside a crisp green salad or topped with a dollop of sour cream for extra richness. Leftovers reheat beautifully for a quick lunch the next day.
Swiss Chard and Tomato Gratin
Rustic and comforting, this Swiss chard and tomato gratin transforms simple vegetables into a creamy, golden-brown casserole. It’s perfect for a cozy family dinner or a holiday side dish that feels special without being fussy. You’ll love how the flavors meld together under a cheesy crust.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the vegetables:
– 2 bunches Swiss chard, stems removed and leaves chopped (about 8 cups)
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp nutmeg
For assembly:
– 2 large tomatoes, sliced 1/4-inch thick
– 1 cup shredded Gruyère cheese
– 1/4 cup breadcrumbs
Instructions
1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
3. Add Swiss chard to the skillet. Cook for 5-7 minutes, stirring occasionally, until wilted and liquid evaporates. Season with salt and pepper. Tip: Remove excess moisture from chard by pressing it in a colander to prevent a soggy gratin.
4. In a medium bowl, whisk together heavy cream, Parmesan cheese, and nutmeg until smooth.
5. Arrange half of the tomato slices in a single layer at the bottom of the baking dish.
6. Spread the cooked Swiss chard evenly over the tomatoes.
7. Pour the cream mixture over the Swiss chard, ensuring it coats evenly.
8. Layer the remaining tomato slices on top.
9. Sprinkle shredded Gruyère cheese evenly over the tomatoes.
10. Top with breadcrumbs for a crispy finish. Tip: For extra crunch, mix breadcrumbs with 1 tbsp melted butter before sprinkling.
11. Bake in the preheated oven for 30-35 minutes, until the top is golden brown and bubbly. Tip: Check at 25 minutes; if browning too quickly, cover loosely with foil.
12. Let the gratin rest for 10 minutes before serving to allow it to set.
Layers of tender chard and juicy tomatoes bake into a rich, creamy base, while the Gruyère and breadcrumbs form a perfectly crisp topping. Serve it warm alongside roasted chicken or as a vegetarian main with crusty bread to soak up the sauce. Leftovers reheat beautifully for a quick lunch the next day.
Swiss Chard and Shrimp Stir-Fry
Kick off dinner with this vibrant Swiss Chard and Shrimp Stir-Fry. It’s a quick, one-pan meal that packs flavor and nutrients. You’ll have it ready in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the shrimp:
– 1 lb large shrimp, peeled and deveined
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the stir-fry:
– 1 tbsp olive oil
– 1 large bunch Swiss chard, stems chopped, leaves roughly torn
– 1 red bell pepper, thinly sliced
– 3 cloves garlic, minced
– 1-inch piece fresh ginger, grated
For the sauce:
– 1/4 cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp cornstarch
– 1/4 cup water
Instructions
1. Pat the shrimp dry with paper towels to ensure a good sear.
2. In a medium bowl, toss the shrimp with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Heat a large skillet or wok over medium-high heat until a drop of water sizzles.
4. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque.
5. Transfer the shrimp to a plate and set aside.
6. In the same skillet, add 1 tbsp olive oil and heat over medium-high.
7. Add the chopped Swiss chard stems and sliced red bell pepper.
8. Stir-fry for 3 minutes, until slightly softened.
9. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
10. Add the torn Swiss chard leaves and stir-fry for 2 minutes, until wilted.
11. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp cornstarch, and 1/4 cup water until smooth.
12. Pour the sauce into the skillet with the vegetables.
13. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats the vegetables.
14. Return the cooked shrimp to the skillet and toss gently to combine and heat through for 1 minute.
15. Remove from heat immediately to prevent overcooking the shrimp.
16. Ready to serve.
Rich, savory sauce clings to tender shrimp and crisp-tender vegetables. The Swiss chard stems add a pleasant crunch, while the leaves wilt into silkiness. Serve it over steamed rice or quinoa for a complete meal, or enjoy it as a low-carb option straight from the skillet.
Swiss Chard and Potato Galette
Galettes turn humble ingredients into showstoppers. This savory version layers earthy potatoes and vibrant Swiss chard for a rustic, satisfying meal. It’s a simple yet impressive centerpiece.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the Galette
– 1 1/4 cups all-purpose flour
– 1/2 tsp salt
– 1/2 cup (1 stick) cold unsalted butter, cubed
– 1/4 cup ice water
For the Filling
– 1 lb Yukon Gold potatoes, thinly sliced (1/8-inch thick)
– 1 large bunch Swiss chard, stems removed and leaves chopped
– 1 medium yellow onion, thinly sliced
– 2 tbsp olive oil
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes
– 1/2 cup grated Gruyère cheese
– 1 large egg, beaten (for egg wash)
Instructions
1. Make the dough: In a food processor, pulse the all-purpose flour and salt. Add the cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flaky crust.
2. Add the ice water and pulse just until the dough begins to clump. Do not overmix.
3. Turn the dough onto a work surface, shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
4. While the dough chills, prepare the filling. In a large skillet over medium heat, warm the olive oil. Add the thinly sliced yellow onion and cook for 5-7 minutes until softened.
5. Add the chopped Swiss chard leaves to the skillet. Cook for 3-4 minutes, stirring, until wilted. Season with black pepper and red pepper flakes. Transfer to a bowl and let cool slightly.
6. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
7. On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it to the prepared baking sheet.
8. Assemble the galette: Leaving a 2-inch border, layer half of the thinly sliced Yukon Gold potatoes in a circular pattern. Sprinkle with half of the grated Gruyère cheese.
9. Spread the cooled Swiss chard and onion mixture evenly over the potatoes. Layer the remaining potato slices on top and sprinkle with the remaining Gruyère cheese.
10. Fold the exposed 2-inch dough border over the filling, pleating as you go. Tip: Work quickly to keep the dough cool.
11. Brush the folded dough edges with the beaten egg wash. Tip: The egg wash gives the crust a golden, glossy finish.
12. Bake at 400°F for 40-45 minutes, until the crust is deep golden brown and the potatoes are tender when pierced with a fork.
13. Let the galette rest on the baking sheet for 10 minutes before slicing. You’ll get clean slices and the filling will set.
You’ll love the contrast between the crisp, buttery crust and the tender, savory filling. The Gruyère adds a nutty richness that complements the earthy potatoes and slightly bitter chard. Serve warm slices with a simple green salad for a complete, comforting dinner.
Swiss Chard and Blue Cheese Tart
Crisp, savory, and surprisingly simple, this tart turns earthy Swiss chard and bold blue cheese into a stunning centerpiece. It’s a perfect make-ahead dish for any gathering, from a casual brunch to an elegant dinner party.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the crust:
– 1 1/4 cups all-purpose flour
– 1/2 cup (1 stick) cold unsalted butter, cubed
– 1/4 tsp salt
– 3-4 tbsp ice water
For the filling:
– 1 large bunch Swiss chard (about 1 lb), stems and leaves separated and chopped
– 1 tbsp olive oil
– 1 medium yellow onion, thinly sliced
– 2 cloves garlic, minced
– 4 large eggs
– 1 cup heavy cream
– 1/4 tsp black pepper
– 1/4 tsp nutmeg
– 4 oz crumbled blue cheese
Instructions
1. Preheat your oven to 375°F.
2. In a food processor, pulse the flour, cold cubed butter, and salt until the mixture resembles coarse crumbs.
3. Add the ice water, 1 tablespoon at a time, pulsing just until the dough begins to clump together. Tip: Handle the dough as little as possible to keep the crust flaky.
4. Press the dough evenly into a 9-inch tart pan with a removable bottom. Prick the bottom all over with a fork.
5. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes.
6. Remove the parchment and weights, then bake the crust for another 5 minutes until lightly golden. Set aside.
7. Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook for 5 minutes, stirring occasionally, until softened.
8. Add the chopped Swiss chard stems and cook for 3 minutes. Tip: Cooking the stems first ensures they become tender.
9. Add the minced garlic and chopped Swiss chard leaves. Cook for another 3-4 minutes, stirring, until the leaves are wilted and any liquid has evaporated. Let the mixture cool slightly.
10. In a large bowl, whisk together the eggs, heavy cream, black pepper, and nutmeg until smooth.
11. Spread the cooled chard mixture evenly over the pre-baked crust. Sprinkle the crumbled blue cheese evenly on top.
12. Carefully pour the egg and cream mixture over the filling.
13. Bake the tart at 375°F for 30-35 minutes. Tip: The tart is done when the center is set and the top is golden brown.
14. Let the tart cool in the pan on a wire rack for at least 15 minutes before slicing and serving.
Oozing with creamy, tangy blue cheese and packed with tender chard, each slice offers a perfect balance of richness and earthiness. The crisp, buttery crust provides a satisfying textural contrast. For a complete meal, serve a slice alongside a simple arugula salad dressed with lemon vinaigrette.
Swiss Chard and Apple Salad with Walnuts
Grab a bowl for a crisp, seasonal salad that balances earthy greens with sweet fruit. This Swiss chard and apple salad with walnuts comes together quickly for a fresh side or light meal. It’s packed with texture and bright flavors that work year-round.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the salad base:
– 1 large bunch Swiss chard (about 8 cups chopped)
– 1 medium crisp apple (such as Honeycrisp)
– 1/2 cup walnuts
For the dressing:
– 3 tbsp extra-virgin olive oil
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– 1/4 tsp salt
– 1/8 tsp black pepper
Instructions
1. Wash the Swiss chard thoroughly under cold running water. Pat it completely dry with a clean kitchen towel or paper towels. 2. Remove the tough stems from the Swiss chard leaves by slicing along each side with a knife. Discard the stems. 3. Stack the leaves and slice them into 1-inch wide ribbons. Place the sliced chard in a large salad bowl. 4. Core the apple and cut it into thin matchsticks or small cubes. Add the apple to the bowl with the chard. 5. Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, shaking the pan frequently, until fragrant and lightly browned. Let them cool completely. 6. Whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper in a small bowl until fully emulsified. 7. Pour the dressing over the salad ingredients in the large bowl. 8. Toss everything together with salad tongs or two large spoons until evenly coated. 9. Crumble the cooled toasted walnuts over the top of the salad just before serving.
Crunchy walnuts and crisp apples contrast beautifully with the tender, slightly bitter chard. The tangy mustard dressing ties all the elements together. Serve it immediately alongside grilled chicken or flaked over a grain bowl for a heartier meal.
Summary
These 18 versatile Swiss chard recipes truly transform this leafy green into something special for any meal. I hope you find a new favorite to try! Let me know which one you love most in the comments below, and don’t forget to pin this roundup on Pinterest to save it for later. Happy cooking!
