OUR 20th !!! :
Rainbow swiss chard is a beautiful multiple colored and wonderful tasting greens.Little expensive than the other greens but looks and cooks beautifully.This is an easy recipe similar to southern Collard greens,makes a great side dish
Swiss chard without bacon
One of the first posts in this blog was a recipe for Swiss chard cooked with bacon. The other day I noticed that it was actually getting some traffic from Google, so I searched on the phrase "Swiss chard bacon.
Bright Lights Swiss Chard
If you’re looking to add color to the garden and create an ornamental effect, a good place to start is by adding a few Bright Lights to the scenery. Bright Lights as in the colorful variety of Swiss Chard that has become popular and is
Jaime Oliver’s Early Autumn Minestrone
a glass of red wine (I used 1 cups worth); 1/2 Swiss chard or spinach, washed and roughly sliced Now add the chard or spinach, stock and beans. Put the dried pasta into a plastic bag, squeeze all the air out, and tie the end up.
Friendly Swiss chard and gnocchi
My friend’s crop was serious chard, people. SERIOUS chard. Tall and beautiful and wavy. Chard to get excited about, even before you’ve even started cooking dinner. Friendly Swiss chard and gnocchi. 1-2 large bunches of Swiss chard
Small Steps Towards a Greener Life
And that's why the book is dedicated to Swiss chard, a winter vegetable. [and sorry for the paragraph long sentence above] Then I thought that in this case, the good thing for me would be to live half of the year in the US and the other
Mini Swiss Chard & Feta Turnovers
I blanced a few bunches of swiss chard and cooled them in an ice bath. Drained and squeezed most of the water out. Added red pepper flakes, garlic & swiss chard. Crumbled feta in when mixture had cooled a little bit.
Dining in Viadana
And though it looked like spinach the filling was in fact swiss chard. The next round was tortelli di zucca - a traditional Mantovese pumpkin filling, with mostarda and amaretti - sweet but tangy, not quite as sweet as the pure pumpkin
Mussels with Swiss chard and Italian parsley
Heat the skillet, add a bit oil, saute the Swiss chard with a pinch of salt. Finely diced the Swiss chard and parsley (see the above photo, left); In a big mixing bowl, combine the Swiss chard, parsley, bread crumb, two cheeses and
Ricotta-Swiss Chard Tortelloni with Gorgonzola Sauce
1 cup cooked and drained Swiss chard or spinach, finely chopped 1/2 cup freshly grated Parmigiano-Reggiano Prepare the tortelloni; In a large bowl, thoroughly combine the ricotta, Swiss chard, Parmigiano, egg, nutmeg, and salt.
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