This is a simple dish with just a few ingredients (as usual).
Did I mention that the chard is exploding? I was paying such close attention to the lettuces and spinach that I ignored the chard.
This creamy Swiss chard gratin is made with coconut milk, garlic and ginger for soul-satisfying yet healthy side dish that has converted even the staunchest of chard critics! Instead of fussing with a bechamel sauce, coconut milk gets simmered with garlic.
Chilli potato recipe aka potato chilli is a scrumptious Indo-Chinese recipe and a perfect vegan snack or appetizer for any get together.
Chard, or Swiss Chard, is a slightly bitter green, reminiscent of spinach.
Chard is often ignored, perhaps spinach causes chard to be overlooked.
Recipe Risotto with chard instant pot - Do you have rice and chard? You could combine them into a risotto.
Very easy and simple vegan swiss chard recipe that's deliciously sweet.
Stir-Fried Turkey & Chard - the last of the chard for the season is in this quick, easy dinner
Basmati Rice and Chard Gratin, for when the weather cools but there is still chard in the garden
Recipe Swiss chard with the green instant pot - This is a good recipe to use Swiss chard.
Last week, during our cool, rainy spell, I was in search of winter comfort food.
Chard Spring Rolls: strips of phyllo wrapped around chard and bacon, then baked to a golden brown for an easy summer snack or first course
Chard, or Swiss Chard, is a slightly bitter green, reminiscent of spinach.
Warm Barley and Chard Salad, using both the leaves and the stems of Swiss chard.
Creamy Risotto with Red Chard, Red Onion, Red Wine and Sausage - Comfort food dinner in a bowl
Sauteed Swiss Chard is a delectable and nutritious side dish! It's quick and easy to make, and it's naturally vegan!
This quick Swiss chard, Salmon and acini de pepe pasta warm salad gets a proper lift with the added fresh lovage, dill and parsley.
Springtime brings back to the table a huge variety of seasonal fresh fruit and vegetables that are usually not available during wintertime (or well, most of the times they’re available anyway but don’t really taste as good as they do when they’re in.
The opinions