Recipes — Chard

While not a common vegetables found in Singapore, Swiss Chard is a versatile veggie that's great for salad, as well as cooked! (It's great for juice too.)  Try this simple and tasty sautéed chard recipe, adapted from Food 52. It makes a great side dish.  Ingredients 3 tablespoons olive oil 1 small red onion 3 cloves of garlic, minced 1/2 cup chicken/vegetable stock 1 bunch rainbow swiss chard, stems & center ribs cut out and reserved. Roughly chop swiss chard leaves 1 tablespoon fresh lemon juice (or to taste) 1/4 cup freshly grated parmesan cheese 3 tablespoons toasted nuts Directions Heat the oil in a large skillet over medium-high heat Stir in the onion...

An easy and quick recipe that can also be used for kale and other stir-fry veggies. Serve it as a side to any roasted or grilled meat, or even as topping in your omelette!  Recipe is from NY Times Cooking. INGREDIENTS 100g swiss chard/ baby swiss chard (Stems may be removed depending on preference)  1 tablespoon olive oil 2 garlic cloves, minced  Large pinch crushed red pepper flakes  Salt   PREPARATION Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips. Heat oil in a very large skillet (or use a soup pot). Add...

This recipe from Melissa Perello is taken from Food and Wine. This one-pot dish was inspired by chef Judy Rodgers's famous wood-fired roasted chicken at Zuni Café in San Francisco. Rodgers serves the chicken over bread and a salad, but Melissa Perello goes further and cooks the chicken over croutons tossed with greens, capers and golden raisins Serves 4 Ingredients Ingredient Checklist 250 day-old peasant bread, cut into 1-inch cubes (about 1/2 loaf) 1/4 cup extra-virgin olive oil 1/4 cup salted capers, rinsed well 1/4 cup golden raisins, coarsely chopped 1 large bunch of Swiss chard (about 200-500g - stems finely chopped, leaves torn...

Looking for ways to cook the beautiful chard? Why not try this yummy and visually pleasing recipe from Epicurious - Chard-Wrapped Fish with Lemon and Olive. It has a nice tangy taste, that somehow reminds me of Thai food, without the spiciness. The dish was very well-received among my guests, including the kids who polished up the first serving and asked for more.