Showing results 21 - 33 of 33 for chard.
Parmesan-and-parsley dumplings simmering in rich chicken stock help thicken this sauce. If you don't have the time to make your own stock, use two pounds of boneless skinless chicken breasts simmered for a half hour in three quarts of chicken stock. Just dice the chicken breast when cooked, and save the broth for the body of the dish.
From The Whole Foods Market Cookbook
Here's a great way to use leftover turkey or chicken and wild rice. Enlist help from the kids for rolling up the leaves.
This complete meal is simple to prepare and packed with flavor and nutrition. Use kale or spinach instead of the Swiss chard, if you like. Or substitute chicken legs or quartered breasts for the thighs, too.
Use all manner of kale, chard or other hearty greens in this filling cold weather soup. Look for Parmigiano Reggiano rinds, ideal for flavoring soups and stews, in the specialty cheese department.
If using chard or collard greens, slice them thinly then sauté them in a bit of olive oil or steam them in a steamer basket set over simmering water until tender.
Ground turkey perfectly flavored with bell peppers, jalapeño peppers, chard and garlic, and then encased in a cornmeal crust. Great served with diced jicama or coleslaw. Stir 1 cup grated Monterey Jack cheese into the cornmeal mixture, if you like.
Inspired by the popular Indian dish, Chana Masala, this is a satisfying mixture of seasoned collard greens and beans. Substitute spinach or Swiss chard for the collards, if you like.
In Asian countries, poaching salmon in green tea is a common cooking technique. Here, we bring a variation to this tradition by poaching the fish in mild white tea. Use the poaching liquid to make a delicately flavored sauce to complement the richness of this fish. Serve with steamed rice and Swiss chard.
Enjoy this crispy treat with less guilt by baking rather than frying the chicken. The seasoned crumbs crisp up nicely for a delicious crunch. Serve with sautéed greens such as collards or Swiss chard and baked sweet potato fries (recipe at wholefoodsmarket.com/recipes).
Ground lamb, potatoes, dried currants and fresh oregano rolled in tender chard leaves create a modern twist on stuffed grape leaves. Make ahead and gently reheat in a large covered skillet with a few tablespoons of water in the bottom; try serving them with plain Greek yogurt for dipping and a few lemon wedges.
A hand-crafted dressing of ginger, miso, tahini (sesame paste) and lemon adds a creamy balance to organic baby spinach, mizuna, red and green Chard and red mustard greens. Tangy daikon radish, sweet carrots and crisp scallions complete this Asian delight.
Kale, collard greens and swiss chard are all equally delicious in this simple side dish. Make sure to simmer the greens until tender and add a pinch or two of red pepper flakes when you add the broth, if you like.
Kale is a chefs' favorite for simple leafy green sautés. The dark bluish-green, finely curled leaves are a visual treat while the mild, slightly peppery flavor blends with garlic, water chestnuts and mushrooms for a delightful dish. Also try chard, beet greens, mustard greens, spinach or a mixture of several varieties.