This collection of 21 Swiss Chard recipes includes enchiladas, soup and stew, as well as nutrition information, how to grow it and more!

Sautéed Swiss Chard is tender ribbons of rainbow chard with the flavors of garlic, cayenne and fresh lemon. It's an easy, healthy side dish!

Enchiladas are traditionally wheat or corn tortillas filled with meat that are then rolled and baked in a dish of spicy sauce and loaded with cheese. This healthier version uses rainbow Swiss chard leaves in place of the tortillas. The rainbow colored stems are packed with antioxidants and is hence a very nutritious addition to the dish. The sweet potato, corn, and black bean filling is delicious on its own but is made divine when paired with the silky avocado cream.

Swiss chard is a delicious, slightly bitter leafy green vegetable that we can't get enough of! It adds great flavor to so many recipes.

Enjoy a quick and delicious one-pot rainbow chard recipe with white beans for a healthy meal. Ideal for a busy weeknight dinner!

Swiss chard is power packed with nutrients and easy to grow. It belongs in every garden. Learn how to grow Swiss chard and how to incorporate it into your diet with the best recipes for Swiss chard.

Serve this Italian Swiss Chard hot with a bit of extra olive oil drizzled on top and sprinkled with Parmesan cheese. Sauteed Swiss Chard and White Beans, an Italian-inspired side dish, comes together quickly with only 4 ingredients – Swiss chard, olive oil, garlic and white beans.

This Swiss Chard And Apple Salad recipe is a healthy, Mediterranean-style dish that can be varied easily. The combination of chard, apples, and crispy chickpeas make this a salad worth coming back for.

Olive oil and butter = two fats that I always have in the kitchen. I'd say that I reach for the olive oil or butter for the majority of things I make in the kitchen, from baking to sautéeing. Coconut oil comes in a close third. When it comes to deep-frying, I reach for the vegetable oil. Lard and shortening make rare appearance, usually in a pie crust. Corn oil? Hmmm...I'm not really sure. I know I've picked it up in the past. I've used it where I would use vegetable oil - for frying up some…

Rainbow Chard Korean Pancake, chiffonade veggies trapped in a light rice flour batter…simply scrumptious!