Posts Tagged ‘swiss chard’


The Swiss chard we have been getting in the CSA box is so pretty! I am always excited to try new recipes with this power green. With this dish I added mushrooms and white beans for some extra protein, so it can be a complete vegetarian meal.  I always like adding garlic and red pepper to my greens for an extra pop of flavor.


  • Swiss chard washed
  • sliced baby Bella mushrooms
  • 3-5 cloves of garlic pressed
  • 1 can of white beans
  • a splash of broth (chicken or vegetable)
  • a splash of  dry white wine
  • 3 T grapeseed oil
  • red pepper flakes to taste
  • salt and pepper to taste

Remove the stems from the chard and dice them. Heat oil in a skillet over medium heat and add the stems, mushrooms, garlic, red pepper, and salt and pepper. Cook over medium high until mushrooms are browned.




Add the leaves of the chard and cook it down a bit. Then, add the splash of broth and wine.



Add the beans and simmer for several minutes.




Read Full Post »

Swiss Chard Roll

Holopchi are Ukrainian cabbage rolls. There are a variety of versions from different cultures, including different greens, different fillings, and different sauces. This recipe combines a few of those variations to make a CSA friendly version. Roll swiss chard leaves around a yummy filling and bake .

One variation, I’ll be using next time is called Lazy Holopchi – instead of carefully rolling the filling into the leaves, just chop up the leaves and mix it all together before baking. The rolls make a nice presentation, but the lazy version is much faster!


  • 3 cups cooked rice
  • 1 lb ground beef
  • 1/2 cup sliced leeks
  • salt and pepper to taste
  • 1 bunch of swiss chard
  • 1 cup broth
  • 1/2 cup tomato sauce

1.Preheat oven to 350 degrees. Meanwhile, sautee the ground beef and leeks until fully cooked. Stir the rice into the beef mixture.

Holopchi Filling

2. Spoon some of the rice mixture onto a swiss chard leaf. The amount of rice will vary depending on the size of the leaf, usually 1-3 TBSPs. Fold in the sides of the leaf, and then roll from one end to the other. Place the roll in a casserole dish. Repeat until all the rice mixture is gone, filling the casserole dish with layers of rolls.

Rolling Holopchi

3. Mix together the broth and tomato sauce and pour the mixture over the rolls.

Swiss Chard Rolls in Casserole Dish

4. Cover and bake at 350 for 1.5 hours, or until the liquid has evaporated. Serve hot!


Read Full Post »