Ground beef swiss chard

I'll be the first one to admit I'm not a huge lover of Swiss chard. I can't put my finger on exactly why it's not my favorite BUT, that being said, when you use it instead of cabbage to make cabbage rolls, it is heavenly. I find it sooo much more tender than cabbage. I've made it a couple of times not blanching the leaves and a couple of time blanching the leaves and I have to say - it takes a few more minutes but you should definitely blanch the leaves. It makes things even more simple. I…

This easy ground beef pasta tastes gourmet and comes together in just about twenty minutes! It is meal prep and freezer friendly.

NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table. I love collard greens. They may be my favorite green food – well, second to mint chocolate chip ice cream,…

A swiss chard take on the traditional stuffed cabbage rolls that your grandmother used to make.

These Swiss Chard Rolls are stuffed with lean beef, pine nuts, feta and zante currants and cooked with tomato sauce and cheddar cheese. They are naturally gluten-free and low carb.

I'll be the first one to admit I'm not a huge lover of Swiss chard. I can't put my finger on exactly why it's not my favorite BUT, that being said, when you use it instead of cabbage to make cabbage rolls, it is heavenly. I find it sooo much more tender than cabbage. I've made it a couple of times not blanching the leaves and a couple of time blanching the leaves and I have to say - it takes a few more minutes but you should definitely blanch the leaves. It makes things even more simple. I…

This easy ground beef pasta tastes gourmet and comes together in just about twenty minutes! It is meal prep and freezer friendly.

This Swiss Chard And Apple Salad recipe is a healthy, Mediterranean-style dish that can be varied easily. The combination of chard, apples, and crispy chickpeas make this a salad worth coming back for.

The word “ragout” comes from the French “ragoûter,” which means “to revive the taste or appetite.” And the rustic stew itself—made with meat, vegetables and plenty of savory, herby seasonings—does just that. Here, we’re finishing succulent, spiced meatballs with our hearty vegetables, including leafy chard. Beef demi-glace and a quick slurry (a combination of cornstarch and water) give the broth its satisfying thickness.

A quick and easy side dish to use with all of that fresh produce!