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Swiss Chard

Swiss chard, slightly bitter in flavor, has large leaves and thick, crunchy stems, both of which are edible. This collection features all of my Swiss chard recipes, including a favorite raw Swiss chard salad and a recipe for how to prepare Swiss chard stems.

I can't seem to get enough of this bulgar bowl: a mix of bulgur and lentils, chopped cucumbers and tomatoes, toasted almonds, cilantro, and a lemon-tahini dressing. When you have some of the components prepared ahead of time, the assembly happens quickly! // alexandracooks.com

Bulgur, Lentils, Lemon-Tahini Drizzle
The custard, a ratio of 1 cup crème fraîche to 1 cup whole milk to 5 eggs, makes Tartine's Swiss chard quiche so fabulous. It's smooth with a slight tang and utterly delicious. // alexandracooks.com

Tartine’s Quiche
A bowl of pasta with brown butter, swiss chard and walnuts.

Pasta with Swiss Chard, Brown Butter & Walnuts
A pan of zucchini involtini

Zucchini Involtini
Just-baked baked ziti aside a cookbook: Back Pocket Pasta

Baked Ziti with Hot Italian Sausage, Swiss Chard, and Crème Fraîche
This pasta with spinach, walnuts, and lemon includes fresh greens tossed with a garlicky, white wine sauce made slightly creamy with crème fraîche. Yum. // alexandracooks.com

Spring Pasta with Spinach, Walnuts & Lemon
A plate of Swiss chard salad.

Swiss Chard Salad with Lemon, Parmesan & Bread Crumbs
Crispy on the edges, creamy in the center, these little chard fritters, squeezed with lemon, make the most lovely Meatless Monday meal. But more importantly they save the fridge from utter and complete dark-leafy-green domination. And for that I couldn't be more grateful. // alexandracooks.com

Swiss Chard (Or Other Greens) Fritters + Montreal

Breakfast Pizza For Dinner
These pickled turnips and beets are just the recipe you'll need for the few turnips languishing in your vegetable bin along with those beautiful, candy-striped beets. Note: All color (including pretty stripes) is leached from the beets after a few hours in the brine. // alexandracooks.com

Fried Green Meatless Balls
This polenta without fear is delicious. Minimal stirring is required and the addition of a little water towards the end of the cooking process is all the doctoring necessary to produce "creamy, soft, mouth-filling polenta," as described on Bitten. // alexandracooks.com

Polenta Without Fear + A Huge Thank You
A portion of sheet pan pasta gratin with kale on a plate.

Sheet Pan Pasta Gratin with Kale

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About the Author
Alexandra Stafford

Alexandra (Ali) Stafford is the founder of Alexandra’s Kitchen and the author of two cookbooks: Bread Toast Crumbs and The New York Times bestselling Pizza Night. She lives in Upstate New York with her husband, four children, 3 cats, and 1 dog.

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