Swiss Chard

Swiss chard, bitsy ditalini, salty feta, toasted pistachios, and sage take your average pasta salad into winter territory.

Pho’s warming spices and fresh herbs inspire this version of salmon-head soup, traditionally enjoyed as both food and medicine in the Native Alaskan diet.

Muối mè is a 3-ingredient sesame salt mix, which instantly changes the mundane into something special. Sprinkle it over vegetables, rice, and more.

Salt. Fat. Acid. Bacon. Hot fat from bacon drippings douses vinegar-drenched spring greens for a tasty salad to end all salads.

Canned beans get a full-on makeover in this creamy, coconutty, spiced stew fortified with Swiss chard and sweet potato—perfect for cold winter days.

Broiled kale adds a whisper of smokiness to this callaloo—a dish of braised leafy greens integral to Caribbean cuisine.

Transform store-bought dumplings into a restaurant-worthy meal using wilted greens, creamy garlicky yogurt, and plenty of chile butter.

This is a rare case in which just one crispy, veggie-packed pakora IS indeed enough. 

Swiss chard is one of our favorite greens—make a few of these recipes with Swiss chard and it'll soon be one of yours, too.

Give ground chicken the respect it deserves.

This is everything we want in a hearty, cozy meal: Tender yogurt-marinated chicken in an aromatic tomato curry, lots of caramelized onion, and fluffy Swiss chard rice.

This 5-ingredient rice porridge is pure cold-weather comfort in a bowl. (Did we mention it’s cheesy? It’s cheesy.)

We took the crispiest-skinned chicken we ever did see, from Michelin-starred restaurant Vestry in NYC, and created a simplified version perfect for whipping up at home.

Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.

Think of this elegant warm chicken salad as the grown-up version of the deli-case stuff, starring dates, olives, and almonds.

Precooked, compact, and way more flavorful than store-bought frozen spinach, these portioned greens are ready to go.

While butter is the usual choice for galette or pie dough, a combination of olive oil and yogurt gives this crust a flaky texture and a golden brown color when baked. If the dough is a little crumbly when rolling it out, don’t worry: Just patch it back up.

Red split lentils cook even more quickly than other types, making them ideal for weeknight dinners. Turn them into a meal by pairing with savory spiced greens.

The coconut crisp brings texture and heat to this simple stewy dish. 

Here's a fun party trick: Ask your friends to guess how many pounds of greens went into this supremely cheesy gratin. Three huge bunches of kale (and/or chard) get drowned in garlic- and rosemary-infused cream, then blanketed in cheddar cheese and panko and sent into a hot oven, where they sizzle and shrink. 

These greens are impossible to stop eating. A sauce of coconut milk, a hot chile, and spices create a full range of bitter, sweet, and tingling flavors.

How to put the “cream” in creamed greens: a heavy cream mixture that’s gloriously rich, salty, and extremely garlicky.

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

Here's our compromise: You can use a good store-bought marinara, but don't skip the homemade béchamel—there's no substitute.