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chard recipes

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When preparing chard, I don’t like to miss out on all that beautiful stem color.  I chop the stems like celery and saute those for a few minutes first, then add the leafy tops. 

  1. BulletFrench Style Swiss Chard

  2. BulletRibollita Italian Bean With Vegetable Soup

  3. BulletErbazzone (Chard Pie)

  4. BulletPeanut-Crusted Fish with Swiss Chard

French Style Swiss Chard

1 Tbsp olive oil

4 cups swiss chard, coarsely shredded

2 cloves garlic, minced

4 Tbsp parmesan cheese, grated

Heat a large heavy skillet over medium high heat. Add the olive oil, Swiss chard and garlic. Sauté the mixture for about 5 minutes or until the swiss chard wilts. Sprinkle with the cheese and serve immediately.

Ribollita Italian Bean With Vegetable Soup

This recipe shows off fresh shelled beans, such as cranberry beans, that are widely available in U.S. farmers markets, from east to west, each fall. “Ribollita” means re-boiled in Italian, and it is standard practice in Italy to prepare this soup in advance and reheat.  Proportions may be adjusted, depending on vegetables on hand. This soup is even better the second day.

2 cups shelled cranberry beans (or white beans, such as great northern)

1 large bunch chard, shredded

1 small head Savoy cabbage, coarsely shredded

1 large onion, peeled and coarsely chopped

1 leek, well washed and finely sliced

2 large carrots, peeled and sliced

2 cloves garlic, peeled and finely chopped

2 sprigs fresh thyme

3 or 4 ripe tomatoes, coarsely chopped

2 large stalks celery, sliced into ½ slices

1 thick slice per serving whole wheat bread, slightly stale

Olive oil

Salt and pepper to taste

1. Soak beans overnight. Cover with water and cook approximately 1 hour until done.

2. Strain the beans, reserving all their cooking water.  Set aside about one quarter of the beans.  Puree the rest, together with their cooking water.

3. In a separate large pot, sauté onions, garlic, celery, carrot and leek in olive oil. Add cabbage, chard, tomato, and thyme, together with pureed beans. Cook over low heat for about one hour.  Add reserved beans, salt, and a little water if necessary, and cook for about 15 more minutes.

4. To serve, place bread slice in bottom of soup bowl, add soup, a grating of olive oil and top with a small amount of high-quality olive oil.

Erbazzone (Chard Pie)

This is an unusual sweet pie featuring chard, which is a traditional dish from Bologna, in Italy’s Emilia- Romagna region. It is possible to make a savory version of by leaving the sugar out of both the filling and the crust, and browning pancetta to add to the chard mixture. You can substitute pine nuts for almonds. You can also add garlic to a savory version.


2 bunches chard

½ cup golden raisins

1 cup blanched almonds, pulverized in food processor

1 lb. ricotta cheese (or you can substitute small-curd cottage cheese)

3 tablespoons sugar

½ teaspoon nutmeg

½ teaspoon salt


4 tablespoons very cold butter, cut into small pieces

3 tablespoons sugar

1 ¼ cups pastry flour

Up to 2 tablespoons water

1. Combine butter, sugar and flour in food processor. Blend until all are in small particles. Add egg and blend.  With the motor running, add water a few drops at a time, and run until dough forms a smooth ball in processor.  Wrap dough in plastic wrap and let rest in refrigerator for half an hour.

2. Cover raisins with boiling water and let stand for half an hour. Drain, and chop coarsely. Wash chard well, and remove stalks. Place in large pot, with just the water that clings to the leaves and cook over medium heat for five minutes.  Remove, and drain well in colander. Squeeze out as much water as possible.

3. Preheat oven to 375º.  Roll out dough to fill a 10-inch tart pan. Fill pan and set aside in refrigerator while you finish preparing the filling.

4. Shred chard finely and combine with almonds, raisins and ricotta cheese, nutmeg, sugar and salt in large bowl. Fill prepared crust and bake for approximately 40 to 45 minutes.  Cool on rack. Serve at room temperature.

Peanut-Crusted Fish with Swiss Chard

1/2 cup plus 3 tablespoons vegetable oil

4 garlic cloves, minced

1/3 cup toasted sunflower or pumpkin seeds

2 pounds Swiss chard, stems removed, leaves coarsely chopped

1/2 teaspoon Tabasco, plus more for serving

Salt and freshly ground pepper

1 large tomato, coarsely chopped

1 cup peanuts (5 ounces)

1 tablespoon cornmeal

Four 5-ounce trout fillets

1 large egg white, lightly beaten

Lemon wedges, for serving

  1. 1.In a large deep skillet, heat 3 tablespoons of the oil. Add the garlic and sunflower seeds and cook over moderate heat, stirring frequently, until golden, about 2 minutes. Add the chard leaves, a handful at a time, and cook until just wilted before adding more. Continue cooking over moderate heat until tender, about 5 minutes. Add the 1/2 teaspoon of Tabasco and season with salt and pepper. Add the tomato to the chard and remove from the heat; keep warm. 2

  2. 2..In a food processor, pulse the peanuts and cornmeal until finely ground. Spread on a plate. Lightly brush the trout fillets with the egg white; season with salt. Dip the trout in the ground peanuts, pressing lightly to help the coating adhere. In a large skillet, heat the remaining 1/2 cup of oil until shimmering. Add the trout fillets and fry over moderately high heat, turing once, until golden and crisp, about 3 minutes per side.

Mound the chard on a large platter or plates. Top with the fish and serve with Tabasco and lemon wedges.

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