A recipe from Feed Me Phoebe, this soup is often dubbed "green goddess soup," which is demonstrative in its vibrant green beauty and all of the wonderful things it does for your health, too.
Click here to see 10 Great Zucchini Recipes to Make with Your Bounty.
Aside from being charmingly colorful, rainbow chard is packed with vitamins, calcium, protein, and folates — chard is one of the best things you can put in your body whether you have a cold or not. When you’re sick, however, you want to ensure that you eat only clean, healthy foods that can help boost your wellness — mixing rainbow chard with infection-fighting coconut milk and vitamin C-packed pineapple and lime juices will help you get right back on track.
This is literally the easiest thing you can make with Swiss chard. Grab some olive oil, garlic, lemon zest, and a little Parmesan.
Click here to see Swiss Chard: Not Just for Sides.
Everyone knows Swiss chard is good for them, but sometimes it's a struggle to get the tough, dark green to taste good. This recipe does it right with a little puff pastry.
This gratin will convert those wary-of-green-vegetable eaters to greens lovers. A simple white sauce lightly coats Swiss chard leaves, and a topping of cheese and crisp breadcrumbs seals the deal. For a different presentation, bake in individual gratin dishes or ramekins rather than one large dish. Make up to a day ahead and keep in the fridge until ready to serve.
Swiss chard and sausage — it rolls off your tongue just as easy as it slides off the fork. This recipe is simple in nature but the sauce is made with deliberate steps (browning, deglazing with red wine, aromatics) to have a bold depth in flavor. It's the perfect bath for the Swiss chard and sausage to soak in, and the cheesy polenta is just the icing on the cake.
Click here to see Swiss Chard: Not Just for Sides.
Cooking grains in a risotto style may seem fairly unhealthy because the texture is so creamy and luxurious. However, with the exception of a tablespoon and a half of butter, this risotto is cream-free. The texture comes from the starch of the grains, which get released slowly over time and create a self-saucing effect.
Fall reminds me of my high school soccer days when we had pasta parties every week before our games at a different home. So, I thought it'd be fun to relive those days, but with a little twist — sans soccer and gluten.
Because we all need a lil' pasta in our lives. Don't you think? I mean, who doesn't love a hearty pasta dish when the weather starts to get a bit cooler and the leaves start to turn? It's that time of the year to pack up our gardens and pour the last of the fresh herbs into autumn dishes.
See all Swiss chard recipes.
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/https://www.thedailymeal.com/sites/default/files/2014/09/25/webrecipes_salmonwithsauteedswisschardr.jpg "Salmon with Sautéed Swiss Chard")
/https://www.thedailymeal.com/sites/default/files/2014/09/25/webrecipes_salmonwithsauteedswisschardr_0.jpg "Salmon with Sautéed Swiss Chard")
