A bed of greens makes a delicious accompaniment to salmon. Serve with brown rice or buttered pasta.
The key to this salad is finely chopping the kale leaves. The chili powder and lemon allow the kale to taste fresh and give it that extra spice of flavor.
This hearty bruschetta is made with our beloved Seeduction® bread and topped with wilted chard, tender mushrooms and fresh tarragon.
Trust us, you'll want to serve these tender, spicy braised greens with cornbread on the side so that you can crumble it into the bowl to soak up the "pot likker".
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.
Click here to see the Swiss Chard Gratin Recipe