I've had a bad day (see below).
Source: Thyme for Cooking
Pasta with Tomatoes, Chard and White Zucchini, learning to can the French way
We had these as a first course before a 'salad' dinner.
1 3/4 to 2 lb.
Source: Cooking with Yiddishe mama
Juliet’s Balcony is gone.
As with any stir-fry you can use whatever vegetables you have.
Stuffed Chard Leaves with Beef and Couscous, served with a spicy Tomato Sauce.
Mushroom, Chard and Cheese Bars
Baked Chard with Feta Cheese, Yellow Peppers and Shallots, late summer veggies