Leafy Greens

29 Swiss Chard Recipes for Never-Boring Greens

These easy pastas, soups, dips, and sides make the most of those leaves and stems.
This image may contain Plant Kale Food Cabbage Vegetable and Spinach
Photo by Peden & Munk

You don’t need Swiss chard recipes if you only want to eat the simplest steamed or sautéed greens. But then you’d be missing out on some of the best ways to prepare this earthy-sweet green and its beautiful stems. We love Swiss chard paired with toasted nuts, partnered with pasta, and tucked into a frittata. We adore it grilled or wilted into creamy coconut milk or piled onto a pie crust. Below you’ll find all of our favorite ways to eat Swiss chard for breakfast, lunch, and dinner.

  • Photo of one of our best bean soup recipes a tomato and white bean soup in a bowl with a spoon.
    Photo by Eva Kolenko
    1/29

    Tomato and Cannellini Bean Soup

    Swiss chard recipes can go many different directions, but one of our favorite easy ways to use chard is in soup. This hearty vegetarian bowl brings together canned whole tomatoes, fennel, garlic, dried white beans, and a sprinkle of chopped almonds. 

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  • Photo by Marcus Nilsson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    2/29

    Coconut Creamed Greens

    This platter of greens is everything we want: creamy from coconut milk, spiced with ginger, chile, and turmeric, with a fresh blast of cilantro and the crunch of toasted coconut flakes.

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  • Photo by Michael Graydon & Nikole Herriott
    3/29

    Swiss Chard–Tahini Dip

    Spinach-artichoke dip is grand, but this Swiss chard situation might be even better. Nutty with tahini and bright with lemon, it's remarkably creamy without any dairy or mayo.

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  • Photo by Peden & Munk
    4/29

    Chickpeas and Chard with Poached Eggs

    This one's a supremely comforting, satisfying meal. You can cook the chickpeas a day or two in advance, then sauté some onion and the chard stems before adding in the chickpea-cooking liquid, chard leaves, and eggs which simmer right in the broth.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
    15/29

    Spiced Chickpeas and Greens Frittata

    When in doubt, frittata. This version turns greens-and-beans into a complete one-skillet supper.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani
    16/29

    Torta Pasqualina

    While many of our best Swiss chard recipes are easy weeknight options, this beauty is more of a Sunday project. You can make the dough of this double-crusted stunner ahead, though.

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  • Photo by Chelsea Kyle, prop and food styling by Ali Nardi
    19/29

    Sautéed Greens with Toasted Walnuts

    Beet greens and Swiss chard are delicious together, especially when topped with vinegar and toasted walnuts.

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  • Photo by Michael Graydon and Nikole Herriott
    20/29

    Braised Duck Legs With Polenta And Wilted Chard

    Rich braised duck and creamy polenta need something green for balance. This easy chard preparation comes together quickly: You'll brown some garlic and the chard stems, then toss in the leaves until just wilted. Top with red pepper flakes and a squeeze of lemon for brightness.

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  • Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Olivia Mack Anderson
    23/29

    Swiss Chard and Herb Fritters

    These golden-brown fritters are bursting with fresh flavor, thanks to a generous helping of Swiss chard, parsley, cilantro, and dill.

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  • Christina Holmes
    24/29

    Creamed Swiss Chard with Lemony Breadcrumbs

    Grilled Swiss chard is lovely. Chard in a pie is great. But you haven't lived till you've had creamed chard, which helps the earthy-sweet flavor of the greens shine.

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  • Photo and Food Styling by Joseph De Leo
    25/29

    Grilled Pizza

    This pizza recipe is as flexible and relaxed as a three-day weekend. But we really like the lemony Swiss chard topping.

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  • Photo by Michael Graydon & Nikole Herriott
    26/29

    Slow-Cooked Garlicky Greens

    For the perfect, silky greens, you'll blanch before sautéing. Their time in the olive oil is mostly a flavoring move.

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