Type what you have

Ingredients

• ✓ swiss chard
• fusilli pasta
• olive oil
• sun-dried tomato
• oil
• kalamata olive
• green olive
• garlic
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
2. 2 Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
3. 3 Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.

By Lia Soscia

Ingredients

• ✓ swiss chard
• gemelli pasta
• bacon
• onion
• garlic
• olive oil
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add gemelli and boil until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
2. 2 While the gemelli is cooking, remove and slice Swiss chard stems. Cut leaves in half lengthwise, then thinly slice.
3. 3 Cook bacon in a Dutch oven or large skillet over medium-high heat until lightly browned, 4 to 5 minutes. Add onion and garlic; cook and stir for 2 minutes. Add chard stems and cook for 1 minute, then add leaves and cook until wilted, about 2 more minutes.
4. 4 Add warm gemelli and olive oil to the chard mixture. Stir to combine and cook until heated through, about 2 minutes. Serve topped with Parmesan cheese.

By Nicole Chambers-Bowman

Ingredients

• ✓ swiss chard
• olive oil
• garlic
• red pepper flakes
• salt
• lemon juice

Instructions

1. 1 Remove Swiss chard stems and cut into small pieces. Slice leaves into strips. Set both aside.
2. 2 Heat olive oil in a skillet and saute chard stems for 3 to 5 minutes. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds. Mix in chard leaves, cover, and cook until wilted, about 2 minutes. Uncover, stir and cook for 2 minutes longer. Season with salt and squeeze lemon juice on top.

By barbara

Ingredients

• ✓ swiss chard
• salt
• olive oil
• garlic
• red pepper flakes
• salt

Instructions

1. 1 Wash Swiss chard and cut into 1-inch strips. Separate the thick, tough stalk sections from the upper leafy strips.
2. 2 Add 1 tablespoon salt to 1 cup water in a large saucepan; bring to a boil. Add stalks and cook for 2 minutes. Stir in leafy strips. Cook until stalks are fork-tender and leafy strips are wilted, about 6 minutes. Drain.
3. 3 Heat oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add drained Swiss chard; cook and stir for 2 minutes. Season with salt to taste.

By Karen Gallinetti

Ingredients

• ✓ swiss chard
• olive oil
• garlic
• balsamic vinegar
• salt
• pepper

Instructions

1. 1 Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.

By THERESA_M

Ingredients

• ✓ swiss chard
• water
• green pea
• red lentil
• coconut oil
• potato
• carrot
• green bell pepper
• garlic
• salt
• nutmeg
• black pepper
• lemon

Instructions

1. 1 Place 4 cups water in a pot and bring to a boil. Add peas, reduce heat to low, and cook, 3 to 5 minutes. Remove peas with a slotted spoon. Reserve broth in the pot.
2. 2 Add lentils to the broth; bring to a boil. Cook until tender, 15 to 20 minutes.
3. 3 Meanwhile, heat a frying pan over medium-high heat. Add coconut oil to melt. Add potatoes, carrots, and bell pepper, and saute until soft, 7 to 10 minutes.
4. 4 Once lentils have finished cooking, add the potato mixture, cooked peas, Swiss chard, garlic, salt, nutmeg, and pepper to the pot. Squeeze in lemon juice and serve.

By Delicious Plants

Ingredients

• ✓ swiss chard
• bacon
• butter
• lemon juice
• garlic
• salt
• pepper

Instructions

1. 1 Heat a skillet over medium heat. Place the chopped bacon in the skillet and cook until the fat separates from the meat. Melt the butter in the skillet. Stir in the lemon juice and garlic paste. Add the Swiss chard to the butter mixture. When the leaves begin to wilt, place a cover on the skillet and increase heat to medium-high. Allow the chard to cook while covered for about 4 minutes. Stir the chard leaves to coat with the butter mixture. Season with salt and pepper.

By melanie

Ingredients

• ✓ swiss chard
• baby carrot
• butter
• all-purpose flour
• heavy cream
• fontina cheese
• goat cheese
• spaghetti
• garlic
• olive oil
• baby arugula
• basil
• parmesan cheese

Instructions

1. 1 Place carrots in a large pot with lightly salted water to cover. Bring to a boil and cook carrots until fork-tender, 7 to 10 minutes. Drain.
2. 2 Meanwhile, melt butter in a saucepan over medium heat. Add flour and mix well. Add heavy cream and bring to a simmer over medium heat. Cook and stir until a thick roux forms, about 10 minutes.
3. 3 Mix fontina cheese and goat cheese into the roux. Cook until cheeses are completely melted and sauce is thickened, 3 to 5 minutes. Remove from heat.
4. 4 Drain carrots and bring water back to a boil, pouring in more as needed. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
5. 5 Cook garlic with olive oil in another saucepan over medium heat until starting to brown, 1 to 2 minutes. Add Swiss chard, tearing them as they go into the pan. Cook until wilted, about 2 minutes. Add baby arugula and cook until wilted, about 1 minute. Chop 1 basil leaf into the pan using herb shears. Cook until wilted, about 30 seconds more. Mix in some of the cheese sauce if desired.
6. 6 Drain pasta and divide over serving plates. Add carrots, chard, and arugula. Top with Parmesan cheese and more cheese sauce. Garnish each plate with a basil leaf.

By Chef AidF

Ingredients

• ✓ swiss chard
• olive oil
• onion
• red bell pepper
• garlic
• chicken stock
• mixed greens
• spinach
• beet green
• corn
• pearl barley
• cremini mushroom
• carrot

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes.
2. 2 Pour chicken broth over onion mixture; bring to a boil and reduce heat to medium low.
3. 3 Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock.
4. 4 Cook until barley is tender, about 30 minutes.

By WRHS ProStart

Ingredients

• ✓ swiss chard
• celery
• zucchini
• carrot
• potato
• garlic
• lemon juice
• sugar
• salt
• water

Instructions

1. 1 Stir chard, celery, zucchini, carrots, potato, garlic, lemon juice, sugar, and salt together in a large pot; add water. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are fork-tender, about 15 minutes.

By Linda

Ingredients

• ✓ swiss chard
• orange
• grapefruit
• clementine
• olive oil
• white wine vinegar
• honey
• dijon mustard
• salt
• black pepper
• mixed salad greens
• red onion
• avocado
• cashew

Instructions

1. 1 Using a sharp knife, remove all of the peel and pith from the citrus fruit. To section each fruit, cut between the membrane and flesh of each fruit and remove the flesh. You should have 2 cups fruit. After sectioning, squeeze the leftover membranes over a bowl to reserve the juice.
2. 2 Combine 3 tablespoon of reserved fruit juice, olive oil, vinegar, honey, mustard, salt, and pepper in a screw top jar. Close and shake vigorously to combine.
3. 3 Arrange mixed greens, Swiss chard, orange, grapefruit, and clementine sections, red onion, avocado, and cashews on a large serving platter. Drizzle with dressing.

By cchristi4

Ingredients

• ✓ swiss chard
• olive oil
• onion
• garlic
• quinoa
• lentil
• mushroom
• vegetable broth

Instructions

1. 1 Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes.
2. 2 Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.

By ASTROPHE

Ingredients

• ✓ swiss chard
• whole-wheat spaghetti
• olive oil
• garlic
• caper
• lemon juice
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook spaghetti uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2 Meanwhile, heat oil in a large skillet over medium heat. Stir in garlic; cook until softened, 1 minute. Add Swiss chard; cook and stir until chard stems tender. (You can use some of the hot pasta water and cover the pan to help steam the chard.)
3. 3 Stir hot spaghetti and capers into chard mixture; season with lemon juice, salt, and black pepper. Sprinkle with Parmesan cheese to serve.

By JNADRIG

Ingredients

• ✓ swiss chard
• black pepper
• rosemary
• thyme
• parmesan cheese
• parmesan cheese
• cheese tortellini
• garlic
• olive oil
• onion
• celery
• artichoke heart
• tomato
• cannellini bean
• chicken broth
• roasted red pepper
• slow cooker liner

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner; set aside.
2. 2 Add the roasted peppers, broth, beans, tomatoes, artichoke hearts, celery, onions, olive oil, and garlic to the lined-slow cooker. Stir gently with a wooden spoon or rubber scrapper to combine.
3. 3 Cover and cook on high for 5 hours.
4. 4 Stir in Swiss chard and tortellini gently with a rubber spatula and cook 7 to 9 minutes more or until pasta is just al dente. Serve with Parmesan cheese and Parmesan Crisps, if desired.
5. 5 Parmesan Crisps: Preheat oven to 375 degrees F. Line two large baking sheets with Reynolds® Parchment Paper. In a small bowl, combine Parmesan cheese, fresh thyme or rosemary, and black pepper. Spoon the cheese mixture into 12 portions, 4 inches apart onto prepared baking sheets. Pat each cheese portion into a 5-inch circle. Bake 4 to 6 minutes or until bubbly and golden brown. Let stand on baking sheet until completely cooled. Carefully remove crisps from parchment paper.

By Reynolds KitchensR

Ingredients

• ✓ swiss chard
• olive oil
• onion
• garlic
• red pepper flake
• chicken broth
• salt
• corn tortilla
• queso fresco cheese
• salsa

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until softened and golden brown, about 10 minutes. Add garlic and pepper flakes; stir until fragrant, about 1 minute. Stir in Swiss chard, chicken broth, and salt; cover the skillet, reduce heat to low, and simmer until chard is nearly tender, about 5 minutes. Uncover the skillet; increase heat to medium, stir until liquid evaporates, about 5 minutes. Set aside off heat.
2. 2 Heat a medium skillet over medium-high heat; add tortillas until warmed, about 1 minute per side.
3. 3 Fill warmed tortillas with chard mixture; top tacos with queso fresco and salsa.

By Tabbytaz

Ingredients

• ✓ swiss chard
• olive oil
• mushroom
• onion
• garlic
• red pepper
• oregano
• basil
• salt
• black pepper
• white wine

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.

By BramptonMommyof2

Ingredients

• ✓ swiss chard
• olive oil
• onion
• vegetable broth
• lentil
• kale
• mustard green
• nutritional yeast
• garlic powder
• thyme
• black pepper
• salt

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion until soft, about 3 minutes. Pour in vegetable broth. Increase heat to high and bring broth to a boil. Add lentils. Reduce heat to medium and cook until soft, about 45 minutes.
2. 2 Stir kale, Swiss chard, and mustard greens into the broth; simmer until tender, 5 to 10 minutes. Stir in nutritional yeast, garlic powder, thyme, pepper, and salt. Let soup cool, about 10 minutes.
3. 3 Transfer soup to a blender; puree until smooth. Pour back into the pot and reheat, about 5 minutes.

By emilygrace

Ingredients

• ✓ swiss chard
• olive oil
• carrot
• celery
• zucchini
• onion
• garlic
• rosemary
• tomato
• potato
• beef stock
• cannellini bean

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add carrots, celery, zucchini, and onion; saute until the vegetables are soft, about 10 minutes. Add garlic and rosemary; cook, stirring so the garlic doesn't burn, for another 2 minutes. Add tomatoes, potatoes, and chard.
2. 2 Bring to a simmer and cook until the chard is wilted, about 5 minutes. Add beef stock and beans, bring to a simmer, and cook until potatoes are tender, about 15 minutes.

By Culinary Ginger

Ingredients

• ✓ swiss chard
• olive oil
• garlic
• kale
• black-eyed pea
• okra
• vegetable broth
• cumin
• chili powder
• brown sugar
• cayenne pepper
• salt
• tomato
• lemon

Instructions

1. 1 Heat oil in a large skillet over medium heat; add garlic and cook until it begins to brown, 1 to 2 minutes. Add kale and chard, a handful at a time; continue to cook, stirring often, until greens brighten, about 3 minutes.
2. 2 Add black-eyed peas, okra, and vegetable broth; stir until incorporated with greens. Add cumin, chili powder, brown sugar, cayenne, and salt; bring to a boil.
3. 3 Reduce heat to low and simmer, stirring occasionally, for 15 minutes.
4. 4 Serve topped with sliced tomatoes and a squeeze of lemon juice.

By cherimarie

Ingredients

• ✓ swiss chard
• olive oil
• onion
• russet potato
• celery
• garlic
• cilantro
• salt
• cumin
• coriander
• cinnamon
• water
• brown lentil
• lemon

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add onion, potato, celery, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Sprinkle 1/2 of the cilantro, salt, cumin, coriander, and cinnamon on top; stir until fragrant.
2. 2 Pour in water and lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in chard; cover soup and let sit until chard wilts, about 5 minutes. Uncover and stir in juice of 1 lemon.
4. 4 Taste and adjust seasoning. Garnish with remaining cilantro. Cut the second lemon into wedges and serve alongside.

By LauraF

Ingredients

• ✓ swiss chard
• olive oil
• ground turkey
• onion
• garlic
• ginger root
• red pepper flakes
• sweet potato
• water
• water
• couscous
• peanut butter
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large soup pot over medium-high heat. Cook and stir turkey, onion, and garlic in the hot oil until turkey is crumbly, evenly browned, and no longer pink.
2. 2 Season turkey mixture with ginger and red pepper flakes.
3. 3 Stir sweet potatoes into pot and cover with 6 cups water. Simmer until sweet potatoes are tender, about 10 minutes.
4. 4 Meanwhile, bring 2 1/4 cups water to a boil in a saucepan. Remove from the heat and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork; set aside.
5. 5 Mix peanut butter with about 1 cup liquid from the sweet potato stew in a bowl until smooth. Pour peanut butter mixture back into the pot.
6. 6 Mix Swiss chard into stew and cook until tender, stirring often, about 5 minutes. Season with salt and black pepper.
7. 7 Serve stew spooned over couscous.

By ChollaCat

Ingredients

• ✓ swiss chard
• olive oil
• sweet sausage
• celery
• yellow onion
• elbow macaroni
• tomato paste
• chicken broth
• red pepper flakes
• oregano
• salt
• black pepper
• cannellini bean
• parmigiano-reggiano cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta; cook and stir for 2 minutes.
3. 3 Stir in tomato paste until evenly distributed, 2 to 3 minutes. Pour in 3 cups broth; increase heat to high and bring to a boil. Stir in red pepper flakes, oregano, salt, and pepper. Reduce heat to medium and let simmer, stirring often, for about 5 minutes. Add more broth if needed.
4. 4 Place chopped chard in a bowl. Cover with cold water and rinse leaves; any grit will fall to the bottom of the bowl. Transfer chard to a colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
5. 5 Stir in white beans; continue cooking and stirring until pasta is tender, 4 to 5 minutes. Remove from heat and stir in grated cheese. Serve topped with additional grated cheese.
6. 6 Enjoy!

By John Mitzewich

Ingredients

• ✓ swiss chard
• olive oil
• onion
• garlic
• quinoa
• vegetable broth
• salmon
• white wine
• water
• olive oil
• garlic
• lemon juice
• salt
• black pepper

Instructions

1. 1 Heat 2 tablespoons olive oil in a saucepan over medium heat. Cook and stir onion and 2 cloves garlic until fragrant, about 2 minutes.
2. 2 Stir quinoa into onion mixture until lightly toasted, about 5 minutes.
3. 3 Pour vegetable broth into quinoa mixture. Bring to a boil, then cover and reduce heat to low. Simmer until quinoa is tender, about 20 minutes.
4. 4 Meanwhile, heat salmon, white wine, and water in a saucepan over medium heat. Simmer until salmon is cooked through and easily flaked with a fork, 10 to 12 minutes; drain.
5. 5 Transfer salmon to a plate and flake fish meat; discard skin and set salmon aside.
6. 6 Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir 2 cloves garlic until fragrant, about 1 minute.
7. 7 Stir Swiss chard and lemon juice into garlic until Swiss chard begins to soften, about 2 minutes; remove from heat.
8. 8 Gently fold flaked salmon and chard into the cooked quinoa. Season with salt and black pepper.

By mmarshall

Ingredients

• ✓ swiss chard
• grapeseed oil
• potato
• celery
• carrot
• onion
• shiitake mushroom
• garlic
• salt
• black pepper
• water
• bay leaf
• fusilli pasta
• extra-firm tofu
• tamari
• vegetable bouillon

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
2. 2 Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
3. 3 Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.

By Chelsea

Ingredients

• ✓ swiss chard
• cranberry bean
• olive oil
• onion
• chicken broth
• water
• italian seasoning
• bay leaf
• red pepper flakes
• rosemary
• thyme
• cotechino sausage
• olive oil
• salt
• black pepper

Instructions

1. 1 Place cranberry beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
2. 2 Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Stir in onion. Cook, stirring, until onions are softened and translucent, 6 to 8 minutes. Stir in cranberry beans, chicken broth, water, Italian seasoning, bay leaf, red pepper flakes, rosemary, and thyme.
3. 3 Pierce Cotechino all over with the tip of a knife, then place in broth and beans mixture. Bring to a simmer, skimming any foam that accumulates. Reduce heat to low; cook until beans are tender, 1 hour. Transfer Cotechino to a cutting board; discard string and casing, then slice into 1/4-inch rounds.
4. 4 Stir Swiss chard into bean and broth mixture. Simmer until chard is wilted, 3 to 4 minutes. Season with salt and black pepper to taste.
5. 5 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Working in batches, cook the Cotechino rounds until crisped and browned, about 1 minute per side. Ladle beans into bowls and top with Cotechino rounds.

By John Mitzewich

Ingredients

• ✓ swiss chard
• onion
• bacon
• garlic
• nutmeg
• red pepper flakes
• chicken broth
• cannellini bean
• parmesan cheese rind
• sun-dried tomato
• orzo
• pastina
• sage leaf
• basil
• parmesan cheese
• olive oil

Instructions

1. 1 Cook onion, bacon, garlic, nutmeg, and pepper flakes in a large saucepan over medium heat until onion is translucent, about 5 minutes.
2. 2 Add chicken broth and cannellini beans; bring to a boil. Stir in cheese rind and sun-dried tomatoes. Reduce heat to a simmer; simmer about 10 minutes.
3. 3 Meanwhile, cut stems from chard leaves; slice stems into ¾-inch long pieces. Cut chard leaves into 1-inch wide ribbons; set aside. Stir chard stems and pasta into soup. Reduce heat to a simmer; cook until pasta is tender, about 10 minutes. Stir in chard leaves, sage, and basil; simmer until just wilted, 3 to 4 minutes.
4. 4 Divide soup among bowls. Top with grated cheese; drizzle with olive oil.

By Callinectes Sapidus

Ingredients

• ✓ swiss chard
• flank steak
• chicken stock
• cornstarch
• chili oil
• hoisin sauce
• oyster sauce
• sherry
• sugar
• soy sauce
• red pepper flakes
• peanut oil
• garlic
• green onion
• salt
• black pepper

Instructions

1. 1 Spread the flank steak out flat, cover with plastic wrap, and place in the freezer until partially frozen, 20 to 30 minutes.
2. 2 Remove beef from the freezer and slice across the grain into very thin slices.
3. 3 Whisk the chicken stock and cornstarch in a freezer-safe bowl until smooth; whisk in the hot chili oil, hoisin sauce, oyster sauce, sherry, sugar, soy sauce, and crushed red pepper flakes. Place the beef into the sauce, stir to coat well. Cover and freeze until frozen, about 1 hour.
4. 4 Remove from the freezer and allow to defrost, about 30 minutes.
5. 5 Heat a wok over high heat until very hot, and pour in the peanut oil. Immediately add garlic, cook and stir in the hot oil until fragrant, about 15 seconds. Mix in the Swiss chard and green onions; cook and stir the vegetables until they turn bright green, about 3 minutes, and then remove from the wok.
6. 6 Pour the defrosted beef mixture into the hot wok; cook and stir until the meat browns and the sauce forms a glaze, 3 to 5 minutes. Return the cooked vegetables to the wok, sprinkle with salt and pepper, mix to combine well; serve hot.

By CHEFANDERSEN

Ingredients

• ✓ swiss chard
• olive oil
• olive oil
• egg
• black pepper
• damask rose petal
• saffron
• cinnamon
• turmeric
• tarragon
• fenugreek leaf
• kosher salt
• garlic
• walnut
• green onion
• dill
• cilantro
• parsley
• barberry

Instructions

1. 1 Soak barberries in water to cover for 10 minutes. Drain.
2. 2 Pulse Swiss chard, parsley, cilantro, and dill together in a food processor, working in batches, until finely chopped but not mushy. Place into a large bowl with barberries, walnuts, garlic, salt, fenugreek, tarragon, turmeric, cinnamon, saffron, rose petals, and black pepper. Stir to combine. Add 6 eggs and mix well to combine; the batter should have the consistency of thick yogurt or soft serve ice cream. If it doesn't, add more eggs, 1 at a time, and mix to combine.
3. 3 Heat 1/3 cup olive oil in a large (10- or 12-inch) nonstick frying pan over medium heat. Add batter and spread evenly. Cover with a lid and cook kookoo until oil starts to bubble along the sides, about 3 minutes. Cover and cook until it starts to set and the bottom is browned, 12 to 15 minutes.
4. 4 Cut the kookoo evenly into 4 large pieces and use a wide spatula to flip each piece over, 1 at a time. Drizzle 2 tablespoons oil in between the cuts, reduce heat to medium-low, and cook, uncovered, until cooked through, about 10 minutes. Cut into desired pieces and serve warm or at room temperature.

By Naz Deravian

Ingredients

• ✓ swiss chard
• red pepper flakes
• olive oil
• parmigiano-reggiano
• orecchiette pasta
• cannellini bean
• water
• chicken broth
• garlic
• cayenne pepper
• oregano
• thyme
• black pepper
• tomato paste
• salt
• celery
• onion
• bacon

Instructions

1. 1 Heat a soup pot over medium heat. Add bacon; cook, stirring occasionally, until fat has mostly rendered and bacon begins to crisp, about 5 minutes. Drain off all but about 1 tablespoon drippings. Add onion, celery, and salt to the pot; sauté until softened and onion turns translucent, 5 to 7 minutes.
2. 2 Stir in tomato paste, black pepper, dried oregano, dried thyme, and cayenne pepper. Cook, stirring occasionally, until tomato paste starts to caramelize onto bottom of the pot, about 2 minutes. Add minced garlic; cook and stir, 1 to 2 minutes. Stir in chicken broth and water; increase heat to high and bring to a simmer. Reduce heat to medium; simmer while you prep Swiss chard.
3. 3 Remove chard leaves from stems; discard stems. Gather a handful of leaves and slice in one direction; turn and slice in other direction. Repeat with remaining chard leaves; place into a bowl and fill with water. Swish leaves to remove dirt; transfer washed leaves to a colander, a handful at a time, to drain.
4. 4 Add Swiss chard to the pot; simmer over medium heat until leaves become tender, about 10 minutes. Season with salt.
5. 5 Stir in beans; increase heat to high and bring to a boil. Stir in pasta; reduce heat to medium-high. Cook until pasta is tender, 12 to 15 minutes, stirring occasionally.
6. 6 Taste; adjust seasonings. Top servings with Parmigiano-Reggiano cheese, a drizzle of olive oil, and red pepper flakes.

By John Mitzewich

Ingredients

• ✓ swiss chard
• olive oil
• parmesan cheese
• black pepper
• salt
• french bread
• tomato
• kale
• cabbage
• potato
• celery
• carrot
• onion
• olive oil
• salt
• bay leaf
• sage leaf
• garlic
• chicken broth
• water
• cannellini bean

Instructions

1. 1 Sort and rinse the beans before placing them in a large pot with the water. Bring to a boil over medium-high heat and cook 5 minutes. Turn off heat, cover, and let stand 1 1/2 hours. Drain.
2. 2 Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender, about 2 hours. Cool. Remove 1 cup of beans. Discard the bay leaves and sage leaves. Blend the remaining bean mixture with a hand mixer until smooth. Set aside.
3. 3 Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes. Combine the carrots, celery, potatoes, cabbage, Swiss chard, and kale with the onions. Stir in the tomatoes. Season with salt and pepper to taste. Cover, and cook until greens have wilted, stirring at least once, about 20 minutes. Stir in the pureed bean mixture, and cook 40 minute until the mixture thickens. Stir in the reserved beans. Adjust seasonings to taste. Add the toasted bread slices; cook until bread is soaked, about 10 minutes longer. Cool, and refrigerate overnight.
4. 4 Reheat the soup over low heat until heated through, about 20 minutes. Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.

By JOSIE