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"This recipe yields the best tasting greens I have ever eaten! I have yet to have a batch of bitter greens when cooked this way. This recipe has the potential to change the minds of green-haters and may even bring about a cute southern accent. Blanching the greens before adding to the slow cooker helps remove the natural bitterness. I usually make it..."

Ingredients: greens, ham, jalapeno peppers...

"A steamy bowl of this on a cold, rainy day is SO comforting. I serve this with crusty bread and a simple salad."

Ingredients: red swiss chard, white swiss chard...

"This is a delicious, decadent and luscious French "bread casserole" from "The Zuni Café Cookbook" that you will want to make again and again. It's a great use for stale bread and a very forgiving recipe, you can improvise with other greens and cheeses.
As with all panades, you may need a little more bread, or have..."

Ingredients: fontina, gruyere...

"This is not a traditional lasagna, but it's good! The sweetness of the onions is offset by the chard."

Ingredients: red swiss chard, lasagna noodles...

"A lovely use of different flavors and textures in greens and legumes is featured in this easy dish based on a recipe from “Greens” - a magazine by the editors of “Vegetarian Times.” Swiss chard, with mild leaves and crunchy and slightly sweet stems, combines well with eggplant and lentils. You can also use other leafy greens such as spinach (baby..."

Ingredients: pepper, feta cheese...

"Whether it be summer or winter this is a delicious meal that is sure to please."

Ingredients: greens, jalapeno peppers...

"This recipe is posted for the World Tour 2005 RecipeZaar event. I haven't tried it, but as soon as I have time, I plan to make it.
The source is Scandinavian Feasts by Beatrice Ojakangas. This traditional soup used to be served in Sweden as a symbol of hope and life on Maundy Thursday, when the evil spirits were thought to be active."

Ingredients: cream, fresh kale...

"I found this recipe in the Nov/2007 Gourmet magazine. Posted for my Thanksgiving meal this year. Chard can be washed, dried and cut 2 days ahead and chilled in sealed bags lined with paper towels.
Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven."

Ingredients: green swiss chard, olive oil...

"This is a great soup to use fresh veggies from your garden. It's best to eat this right after you prepare it and don't overcook it! That will cause the zucchini to soften and the broccoli to discolor. Recipe from the Chicago Tribune."

Ingredients: fresh ground pepper, corn...

"A few years ago I searched through all my mother's old recipe cards and found many hand-written from my nonna (in Italian) fading and in danger of being lost. I spent the Christmas holiday translating them. One in particular struck me because I had no idea, in reading the recipe what it was. 'Malfatte' literally means 'Badly Done'..."

Ingredients: cinnamon, cloves, eggs...

"From the New York Times:
This luxurious pizza is topped with tender caramelized onions spread over a creamy mixture of ricotta, Parmesan cheese and chopped Swiss chard."

Ingredients: salt & freshly ground black pepper, egg yolks...

"Taken from The Best International Recipe, posted for safekeeping. Do not use sliced sandwich bread in place of the crusty bread. If necessary, substitute chard for the kale."

Ingredients: extra virgin olive oil, diced tomatoes...