Type what you have

Ingredients

• ✓ rainbow chard
• green onion
• garlic scape
• olive oil
• lettuce
• kale
• vegetable broth
• savory
• marjoram
• salt
• black pepper
• greek yogurt
• italian seasoning

Instructions

1. 1 Puree green onions and garlic scapes in a food processor.
2. 2 Heat oil in a large soup pot over low heat. Add the onion-garlic mixture and cook until it starts to dry out, 2 to 3 minutes.
3. 3 Puree lettuce, chard, and kale in the food processor. Add to the pot and cook for 4 to 5 minutes. Pour in vegetable broth; season with savory, marjoram, salt, and pepper. Simmer until kale and chard are softened, 40 to 45 minutes.
4. 4 Mix Greek yogurt and Italian seasoning together. Serve soup in individual bowls; garnish each with a generous dollop of the topping.

By Bleuberet

Ingredients

• ✓ rainbow chard
• butter
• panko bread crumb
• saffron
• olive oil
• goat cheese
• vegetable broth
• sea salt
• safflower
• cumin
• turmeric
• garlic
• bacon
• ground turkey
• celery
• red onion
• olive oil
• delicata squash

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place squash cut side-down on a shallow baking dish with about 1/2 inch water at the bottom.
3. 3 Bake in the preheated oven until fork-tender, 20 to 30 minutes.
4. 4 Heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add onion and celery; cook and stir until onions are translucent, about 5 minutes. Add turkey, bacon, garlic, turmeric, cumin, safflower, and sea salt; cook and stir until turkey is no longer pink, about 6 minutes. Add chard and just enough broth to create steam. Cook until chard is wilted and liquid has evaporated, about 4 minutes.
5. 5 Drain any remaining liquid from under the squash. Flip squash cut side-up. Spread goat cheese equally over each squash half; fill cavities with the turkey mixture.
6. 6 Toss bread crumbs and butter together lightly in a bowl; spread evenly over the squash halves. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Return squash to the oven and bake under the broiler, watching closely, until bread crumbs are golden brown, 3 to 5 minutes.

By jozemom

Ingredients

• ✓ rainbow chard
• white rice
• red pepper
• file powder
• black pepper
• bay leaf
• vegetable broth
• garlic
• yellow onion
• red bell pepper
• all-purpose flour
• kosher salt
• green cabbage
• thyme
• butter
• celery
• lacinato kale
• turnip green
• collard green
• leek

Instructions

1. 1 Cut leeks in half lengthwise, then slice both white and green parts crosswise into 1/4-inch thick pieces. Remove and discard stems from collard greens, turnip greens, kale, and chard; chop all greens, keeping them separate. Dice celery stalks and reserve leaves for garnish.
2. 2 Melt 2 tablespoons butter in a large pot over medium heat. Add leeks and 1 tablespoon thyme; cook, stirring frequently, until leeks are tender and translucent, about 5 minutes. Add collard greens, turnip greens, and cabbage; cook, stirring frequently, until greens are wilted, about 5 minutes. Add kale, chard, and 1 tablespoon salt; cook, stirring frequently, until all greens are wilted, about 5 minutes. Reduce heat to low and continue cooking greens, stirring frequently, until tender and no longer bitter, about 10 minutes. Remove greens from the pot and transfer to a large bowl; set aside until ready to use.
3. 3 Wipe out the pot and melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook, stirring constantly, until flour mixture is dark brown in color and very aromatic (try to get this mixture as dark as possible without burning it), about 5 minutes. Add bell pepper, onion, and diced celery; cook, stirring frequently, until vegetables are tender, about 5 minutes. Add garlic and remaining 1 tablespoon thyme; cook, stirring constantly, until tender and fragrant, about 1 minute.
4. 4 Whisk in vegetable broth. Add reserved braised greens, add bay leaves, black pepper, file powder, and crushed red pepper. Bring mixture to a boil over medium heat, stirring occasionally. Reduce heat to low, and cook, stirring occasionally, until slightly thickened and vegetables are tender, about 30 minutes. Season with remaining 1 tablespoon salt.
5. 5 Serve over cooked rice and garnish with reserved celery leaves, if desired.

By John Somerall

Ingredients

• ✓ rainbow chard
• olive oil
• garlic
• red pepper flakes
• lemon juice

Instructions

1. 1 Separate the stems of the chard from the leaves; cut leaves into thin strips and set aside. Thinly slice the stems.
2. 2 Heat olive oil in a large skillet or pot over medium heat. Stir in garlic, red pepper flakes, and chard stems; cook and stir for 3 minutes until garlic mellows and stems begin to soften.
3. 3 Stir in shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, re-cover, and continue cooking until chard is tender. Toss with lemon juice to serve.

By ISISILLUSION

Ingredients

• ✓ rainbow chard
• olive oil
• black forest ham
• pineapple
• red onion
• kale
• feta cheese
• almond
• cranberry

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add ham, pineapple, and onion; cook until onion is tender and lightly browned, about 10 minutes.
2. 2 Add kale and chard; cover and cook until wilted and reduced by half, about 7 minutes. Toss mixture, cover, and continue to cook until greens have softened, 3 to 4 minutes more.
3. 3 Transfer kale-chard mixture to a large bowl; stir in feta cheese, almonds, and cranberries.

By ewzmom

Ingredients

• ✓ rainbow chard
• olive oil
• garlic
• basil
• salt
• black pepper
• goat cheese
• zucchini blossom

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.
3. 3 Stir goat cheese and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat cheese mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.
4. 4 Roast in the preheated oven until squash blossoms are hot, about 10 minutes.

By CJ

Ingredients

• ✓ rainbow chard
• olive oil
• spinach
• arugula
• garlic
• egg
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Saute chard, spinach, and arugula until tender, about 3 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
2. 2 Mix eggs and cheese together in a bowl; pour into the chard mixture. Cover and cook until set, 5 to 7 minutes. Season with salt and pepper.

By Dorinda Medley