You don’t even have to seek out a Swiss chard recipe to eat Swiss chard. The next time you stumble upon, say, a kale pasta or kale soup, make like Meg and improvise.

Add the Swiss chard stems to the skillet, cover and cook for 3 minutes. Remove the lid and add half the Swiss chard greens. Stir and cook, stirring occasionally, until the greens are slightly wilted.

While the pasta is boiling, in a large pan saute the chard in 1 TBS olive oil for 1 minute, add in sliced garlic, salt, and pepper. Cook for 3-4 minutes until chard has wilted and garlic is soft.

Ingredients 1 pound linguine 12 ounces bacon, cut crosswise into 1/2-inch slices 1 very large red onion, halved, sliced (about 6 cups) 2 large bunches Swiss chard, stemmed, chopped (about 12 cups ...

Bring a large pot of water to boil; add the pasta and cook according to the package directions (omit salt); drain and set aside. In a large saucepan or stew pot, heat sausage over medium heat ...

Then, drain the Swiss chard well and let it cool for 15 minutes. Before adding to the gratin sauce, squeeze it gently over the sink to remove excess liquid.

5) Add the Swiss chard (or kale); toss to wilt it into the pan. 6) Add the wine, cook for 1 minute, then add the chicken stock and continue to cook for 3 to 4 more minutes.

Add the Swiss chard stems to the skillet, cover and cook for 3 minutes. Remove the lid and add half the Swiss chard greens. Stir and cook, stirring occasionally, until the greens are slightly wilted.

Add the Swiss chard stems to the skillet, cover and cook for 3 minutes. Remove the lid and add half the Swiss chard greens. Stir and cook, stirring occasionally, until the greens are slightly wilted.

Add Swiss chard stems to the skillet, cover and cook for 3 minutes. Remove the lid and add half the Swiss chard greens. Stir and cook, stirring occasionally, until the greens are slightly wilted.