from In Season, Sarah Raven

Serves 4

1/2 lb. chard
1/4 lb. mustard, kale or more chard
2 medium-sized onions, finely chopped
1 garlic clove, finely chopped
2 TB. olive oil
6 cups vegetable stock
1 (12-ounce) can coconut milk
salt and pepper

Prepare the chard and other greens, stripping the green from the stem and shredding it into ribbons.

Sweat the onions and garlic gently in olive oil for about 10 minutes, until they’re soft. Add the greens, stock and coconut milk and bring to a boil. Simmer for 10 minutes and then whiz everything up together with an immersion blender or food processor. Season to taste and serve.

from Chez Panise Vegetables, Alice Waters

1 bunch swiss chard, stems removed, leaves roughly cut
1 tablespoon olive oil
1 pinch red pepper flakes
salt and pepper, to taste
fresh lemon juice, to taste

Sauté the chard in olive oil, covered for 5 minutes, until the leaves are wilted and tender. Remove the cover and cook away the excess moisture. Season at the last minute with a pinch of red pepper flakes according to taste, and with salt and pepper. Squeeze lemon juice over just before serving.


1 lbs. chard leaves
3 teas. olive oil
8 eggs, beaten with salt and pepper
1/2 cup finely grated Parmesan
1/2 cup white bread crumbs, moistened with 1/2 teas. olive oil

Wash the chard and remove the thick stalks, all the way up. Sweat the chard with clinging water over medium heat until the chard is wilted and gives up its water. (Like you would with fresh spinach.) Cool the leaves and squeeze out all the liquid from the chard. Chop coarsely.

Sauté onion in one teas. olive oil over low heat until just tender. Remove from heat and cool. Add to chopped chard.

Using a nonstick skillet, heat two teaspoons olive oil over medium high heat, until almost smoking. Add eggs, swirl pan slightly, and when eggs begin to set, pull back sides to let uncooked eggs reach the heat.

Place chard and onion mixture evenly on top and sprinkle with Parmesan. When almos set, sprinkly evenly with bread crumbs. Flip omelette (either like a flapjack or by inverting on a plate and sliding back into the pan.) Cook until omelette is set. Serve by inverting once again so the bread crumbs are on the top. Serve hot, warm or cold.


1/2 onion, sliced 1/4 inch thick
2 1/2 TB extra virgin olive oil, divided
1/4 teas. Spanish smoked paprika
2 Lbs. Swiss Chard, center ribs set aside and leaves chopped
1/2 cup golden raisins
1/2 cup water
14 coarsely chopped almonds with skins
4 oz. MacKenzie Creamery Garlic & Chive Chévre

Cook onion with 1/4 teas. salt in 2 Tb oil in a large heavy pot, over medium heat, stirring until softened. Sprinkle with paprika and cook, stirring 1 minute. Add chard in batches, stirring until wilted. Then add raisins and water. Cook, covered, stirring until chard is tender, about 7 minutes. Season with salt.

Cook almonds in remaining 1/2 TB. oil in a skilled over medium-low heat, stirring until golden, about 3 to 5 minutes. Sprinkle almonds and cheese over chard.

* You can use the remaining stems for a gratin, layered with bread crumbs, cheese, garlic and love.