List all recipes for: Chard 
Chard with Balsamic Brown Butter
3 tablespoons unsalted butter
2 tablespoons good balsamic vinegar
1 bunch chard, stems sliced and leaves coarsely chopped
1 tablespoon salt
Bring a pot of water to a boil. Melt butter in a small skillet over high heat. Let it cook until the white solids sink to the bottom of the pan and turn a light brown, about 5 minutes. Stir in the vinegar and cook for 30 seconds. Remove pan from heat. Add chard and salt to the boiling water. Cook for about 2 minutes. Remove chard and drain well in a colander. While still hot, place in a serving bowl and pour balsamic butter over chard.
Chard-Tomato Pasta
1 bunch chard, cleaned, stems removed, and leaves very roughly chopped (can be in fairly large pieces), slice stems in about ½ inch slices
olive oil
3 large garlic cloves, peeled and chopped
4-5 medium sized ripe tomatoes, chopped
fresh or dried pasta
splash of white wine or squeeze of lemon
salt and pepper
Note: have tongs or other utensil to fish cooked chard out of the water so you can boil the pasta in the same water and save a little pasta water for the final dish.... Or better yet, use a strainer insert.
Lemony Swiss Chard
1 tablespoon olive oil
about ¾ pound chard, stalks cut into 1 inch pieces and leaves roughly torn (keep stems and leaves separate)
Sea salt and black pepper
2 to 3 teaspoons fresh lemon juice
In a large skillet, heat oil over medium heat. Add chard stalks and cook, tossing, until tender crisp, about 4 to 6 minutes. Add as many chard leaves to skillet as will fit, adding more as room becomes available. Season with salt and pepper. Cook, tossing occasionally until stalks are tender, about 4 to 6 minutes more. Turn heat to high and let any liquid evaporate, remove from heat and season with salt, pepper and lemon juice. This is also good sprinkled with feta right before serving.
Pasta and Chickpeas with Chard
5 cups chicken stock
1 onion diced
2 garlic cloves, minced
4 slices bacon, cut crosswise in to ½ pieces
2 cups cooked chick peas with 1 cup cooking liquid
salt and pepper to taste
¾ cup tube shaped pasta
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
2 cups baby chard, leaves coarsely chopped, stems sliced into ½ inch pieces
Grated Parmesan to taste
In a large soup pot, heat over medium heat, ¼ cup of the chicken stock. Add onions and sauté until soft and translucent, about 10 minutes. Add more stock if mixture gets dry. Add garlic and cook 1 minute. Add all remaining stock and bring to a boil.
Meanwhile, fry bacon until browned and crispy. Drain on paper towels. Add to the stock along with the chickpeas and their cooking liquid. Bring to a boil, then simmer for 10 minutes. Add salt and pepper to taste, then add pasta dn cook for 5 minutes. Add parsley, basil and chard and cook for 5 to 7 minutes or just until the pasta is al dente and chard is tender.
Taste and adjust seasoning. Serve hot with gratings of cheese.
