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    You are in: Home / Cookbooks / Swiss Chard
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    34 recipes in

    Swiss Chard

    The lowly Swiss Chard seems to me to be most underappreciated. It grows like crazy in my garden, surviving summer temps that spinach cannot. Since I typically have an overabundance of this cut-and-come-again veggie, I pulled this cookbook together.
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    From Cooking Light. Serving size: 1/4 cup couscous, 1 cup vegetable mixture, 2 1/2 T. cheese. Per serving: 381 calories, 7.6 g fat, 13.7 g protein, 66.1 g carb, 9.3 g fiber, 8 mg cholesterol.

    Recipe #145822

    I will most likely omit the raisins when I make this.

    Recipe #253656

    Adapted from James Peterson's book, "Vegetables". I served this with barbecued shrimp and carrot/parsnip latkes for a great 'fusion' meal!

    Recipe #144354

    I recently had this in a lovely family restaurant in Florence and when I complimented the chef he was kind enough to provide me with the recipe.

    Recipe #149148

    Food & Wine. WINE This savory Italian-inspired dish needs a tart, equally savory Italian-inspired red, such as a California Sangiovese, for contrast

    Recipe #329104

    This recipe came to me online from the Prevention Magazine. I gave it a try to test it on my pizza-loving family. Big hit, and nearly endless possibilities for making it your own.

    Recipe #216870

    I tried searching Cooking Light for this and the search didn't yield any results. So I did a google search for the same recipe. Up popped the Cooking Light one. :? So it's here because it isn't going anywhere... I am tired of misplacing it.

    Recipe #214319

    Recipe #298200

    Recipe #296168

    This recipe came to me as a way to use Swiss Chard from the garden ( I don't care for it plain)

    Recipe #38657

    Courtesy of my friend, known as TBQ, on LiveJournal.

    Recipe #332080

    Recipe #254994

    I thought after using this site for a while that I'd post one of my favorite recipes. It's adapted from Gourmet Magazine, and it's perfect for winter holidays (great colors!) I say it serves 2-4, but I often eat it all by myself!

    Recipe #256598

    Vegan soup, can be served as hot or at room temp, It's nice and tart, low in fat high in protein.

    Recipe #276909

    Adapted from the fatfreevegan website. This is a tasty one dish meal- perfect for a cold, fall night.

    Recipe #271934

    Paprika, cumin and lemon juice dress a chard salad that's delicious and nutritious. This recipe appeared in Gourmet so long ago that it's not even on Epicurious.

    Recipe #167000

    Since we grow a lot of Swiss chard in our garden, I experimented with the smaller more tender leaves and found that they are even more delicious than grape leaves in preparing dolmades. We have one vegetarian and two carnivores in our household, so I came up with two fillings to accommodate everyone.

    Recipe #3382

    The original recipe comes from Paula Wolfert's Mediterranean Grains and Greens cookbook. I have modified it so that it uses no oil. I have to watch my food budget, so I also use supermarket lentils instead of the imported ones, and bottled lemon juice instead of freshly squeezed. You can, of course, use Spanish pardina or Indian, Egyptian or Ethiopian lentils if you like, as well as freshly squeezed lemon juice. The Tuscan kale is very good with this dish, and you could add arugula, watercress or beet greens to the soup. This is a very light, savory and tasty soup that is much better tasting on the second day.

    Recipe #256337

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