Swiss Chard Recipes Martha Stewart. In the world of hearty greens, Swiss chard often gets overshadowed by its popular neighbor kale, but it’s a superstar in its own right. This relative of the beet is a superb source of vitamins A, C, and K, as well as magnesium, potassium, and iron. It makes a colorful and tasty side dish, or a nutritious addition to pasta, soup, quiches, and more.

In Season: The Swiss chard harvest typically begins in the late summer and lasts into the fall. Many markets carry chard year- round. What to Look For: You'll typically find three types of chard in stores and at farmers' markets: Rainbow chard has colorful red, pink, yellow, or white stalks; Fordhook Giant is identifiable by crinkly leaves and thick, white, tender stalks; and Ruby Red (or Rhubarb) chard has thin, red stalks and slightly stronger flavors. Regardless of kind, look for crisp, vibrant green leaves with no yellow or brown marks. Avoid leaves with small holes. How to Store: After a mild rinse, store chard in moistened paper towels in a plastic bag (with a few pinholes to allow air to circulate) in the refrigerator for two or three days.

Spicy Sausage and Chard Pasta Recipe Cook pasta according to package directions. Meanwhile, heat a large, wide pot over medium heat.

Cook sausage, onion, and garlic, stirring frequently, until sausage starts to brown, about 5 minutes. Add chard and tomatoes and cook, covered, until chard wilts, about 4 minutes.

Spicy Sausage and Chard Pasta. Recipes. Browse Recipes;. Swiss chard. Join our newsletter for free recipes. In a large pot of salted boiling water, cook pasta until al dente. Meanwhile, in a large skillet, heat oil over medium heat. Add chard stems and a pinch of salt. Give them a stir, then add the chard leaves and. Avocado Alternative. Using fresh chard leaves in place of the usual basil is a great way to enjoy the classic sauce year-round. You could also try spooning the pesto over. Swiss chard recipes from Martha Stewart, including pasta, lasagna, quiches, tarts, soups, sauces, sauteed Swiss chard, and much more.