chard

Any type of tomatoes will work, though cherry tomatoes hold their shape well. If what you’ve got is a couple of ripe beefsteaks or Romas, cut them into 1" pieces and carry on.

Eggs in Purgatory

olive oil,

garlic cloves, smashed

Kosher salt, freshly ground pepper

red pepper flakes

cherry tomatoes

Swiss chard, preferably rainbow

eggs

bread

lemon

Flaky sea salt salt

basil leaves

Bon Appétit

Heat ¼ cup oil in a medium skillet over medium-high. When it just starts to shimmer, add garlic and season generously with kosher salt and black pepper. Cook, stirring constantly, until garlic is just turning golden around the edges, about 2 minutes. Stir in red pepper flakes, then add tomatoes and cook, tossing occasionally, until tomatoes look plumped and some of the skins start to split, about 2 minutes.

Reduce heat to medium. Cover pan and cook, stirring tomatoes every couple of minutes and lightly smashing them with a wooden spoon to encourage them to release some juices, until mixture is saucy and tomatoes are slightly deflated but still hold some shape, 5–7 minutes.

Meanwhile, strip leaves off Swiss chard stems and tear into bite-sized pieces (or bigger, your call). Reserve stems for your next sauté. Transfer leaves to a medium bowl.

Reduce heat under tomatoes to medium-low (sauce should be bubbling gently). Carefully crack eggs into a large measuring glass, then slip one at a time into tomato mixture, spacing them evenly apart around perimeter of pan. Season eggs with salt and pepper, cover pan, and cook until whites are set but yolks are still runny, 4–6 minutes.

While eggs are cooking, toast bread until crisp. Drizzle with oil, then firmly rub outside of lemon onto toasts to release aromatic oils from peel (you’ll smell it!). Sprinkle toasts with sea salt.

Squeeze about 2 Tbsp. lemon juice over greens, then toss in basil. Drizzle some oil over and season with kosher salt and black pepper. Toss again to combine.

Scoop an egg out of pan, spooning it up from underneath to keep the yolk intact, and transfer to a small shallow bowl. Spoon extra sauce around egg and sprinkle with sea salt. Repeat with remaining eggs. Serve with salad and toasts alongside.

Do Ahead: Tomato mixture can be made 1 day ahead. Let cool; cover and chill. Reheat over medium until simmering before adding eggs.

Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them for this shakshuka recipe.

Green Shakshuka

caraway seeds

green Swiss chard, divided

Kosher salt

serrano chiles, seeds removed, chopped

cilantro leaves

cumin

olive oil

onion,

black pepper

Harissa powder pepper dill (for serving)

Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them.

Preheat oven to 325°. Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; finely grind in spice mill or with mortar and pestle.

Remove ribs and stems from 1 bunch chard; discard. Blanch leaves in a large pot of boiling salted water 10 seconds. Immediately transfer to a bowl of ice water; let cool. Drain and squeeze out excess water. Coarsely chop; transfer to a blender. Add chiles, cilantro, cumin, caraway, ¼ cup oil, and 1 cup ice. Purée, adding more ice if needed, until smooth; season with salt.

Trim tough stems from remaining chard; separate leaves from ribs. Tear leaves into large pieces; chop ribs into bite-size pieces. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook onion, stirring often, until starting to soften, about 5 minutes. Add chard stems, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5–8 minutes. Working in batches, add chard leaves, letting wilt slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes. Pour in purée and use a spoon to create 8 small wells; crack an egg into each well. Sprinkle lightly with salt and harissa powder. Bake until eggs are just set, 20–25 minutes. Top with dill.

Something magical happens when shallots and Swiss chard are sauteed and combined in a homemade creamy cheese sauce with pasta.

Creamy Pasta With Shallots And Swiss Chard

pasta, (cooked, drained, and set aside)

(peeled,

salt

butter

all-purpose flour

milk

cheddar cheese, (shredded)

parmesan cheese, (shredded)

bread crumbs

fresh parsley, (finely chopped)

Creamy Pasta with Shallots and Swiss Chard

Before you begin making the sauce, cook the pasta and drain well.  Set the pasta aside.

Next, add two tablespoons of butter to a small skillet and over medium heat, melt the butter until it begins to bubble.  Stir in the panko and continue to stir.  Cook the panko until it turns a golden brown.  Remove from heat, stir in the chopped parsley and set aside.

In a large skillet, over medium heat, add the olive oil and shallots.  Saute the shallots until they are a light golden brown.

Add the Swiss chard and stir into the shallots.  Add half of the salt and half of the black pepper.  Stir to combine and cook until the chard is wilted.

Remove the shallots and onions from the skillet and transfer to a glass bowl.  Set aside.

In the same skillet, melt the butter on medium heat. Add the remaining salt and pepper and stir them into the sizzling butter. Next, add the flour and whisk until the flour is absorbed by the butter and the entire mixture turns an amber colour. This process is cooking off the flour taste and creating a roux.

Next, pour in the milk and whisk until thickened.

Set aside your whisk and get a large wooden spoon. Add the cheeses and stir until completely combined and the cheese is melted.

Add the cooked pasta and the shallot mixture; stir well into the cheese sauce. Once incorporated and fully heated through, plate and top with a sprinkling of the browned panko.

A relish of sweet red peppers, tomatoes, onions and habanero chile, serves as both a marinade and a dressing in this recipe. Its distinct taste is reminiscent of an essential Nigerian stew known in Yoruba as obè̩ ata and used as a base sauce for braising meats or leafy greens, simmering seafood and ladling over cooked starches. This recipe combines the piquant, fiery relish with a tender white fish and leafy greens for an easy sheet-pan meal. A high-temperature broil in the oven will leave you with a delicious char across the pan, and a cilantro-lime finish adds a layer of brightness to the generous variety of flavors. Make the relish up to a week ahead and marinate the fillets overnight if you can. Serve it with steamed rice, millet or <a href="https://www.nytimes.com/2018/02/15/magazine/chef-dream-restore-ancient-west-african-grain-fonio.html">fonio</a>.

Sheet-Pan Fish With Chard And Spicy Red-Pepper Relish

red pepper (about 2 whole, drained from a jar)

red onion, chopped

garlic cloves, chopped

ginger,

habanero pepper, stemmed and seeds left

grapeseed oil, plus more for drizzling

turmeric

tomatoes

rainbow Swiss chard

grapeseed oil

lime zest (from about 2 limes)

lime juice (from about 2 limes)

Sheet-Pan Fish With Chard and Spicy Red-Pepper Relish

Make the red-pepper relish: Combine red peppers, onion, garlic, ginger and habanero pepper in a food processor. Pulse into a coarsely chopped purée. (You can also finely mince the ingredients with a sharp knife.)

In a shallow medium sauté pan, heat 1/4 cup oil over medium heat. Add the turmeric, and toast until fragrant, about 30 seconds. Add the relish and crushed tomato, and bring up to a simmer. Allow the relish to simmer, stirring occasionally, until sauce is thickened to a paste and turns a shade darker in color, about 15 to 18 minutes. Remove from heat and season with salt to taste.

Prepare the fish: Set the oven to broil. Using a sharp knife, score the skin side of the fillets by making 2 parallel cuts across the width. Be careful not to cut all the way through the flesh. Place the fillets on a large rimmed baking sheet, and season both sides with salt. Using a spoon or gloved hands, spread 1 cup of the relish generously over both sides of each fillet, working the marinade into the cuts.

Scatter the chard around the edges of the fillets on the pan, tucking a few pieces under the fish. (You want a nice char on the fish, so don’t cover the fillets with chard pieces.) Drizzle the fillets and chard with oil, and season with more salt. Broil until fish is charred in spots, cooked through and the chard is starting to wilt and brown, about 6 to 8 minutes.

As the fish cooks, make a quick dressing: Combine the remaining relish, lime zest, juice and 1/4 cup oil. Remove the baking sheet from the oven, and scatter the torn cilantro over the fish and chard. Spoon the dressing over everything. Serve fish with any leftover dressing on the side.

An array of aromatic spices, along with chopped dried apricots and preserved lemons give this chickpea stew a complex, deep flavor, while chard stems and leaves lighten and freshen it up. Served with couscous or flatbread, it’s a satisfying meatless meal on its own. Or serve it with roasted chicken, beef or lamb as a hearty side dish. If you can find rainbow chard, you’ll get the best color here, but any chard variety (red, Swiss, yellow) will work well.

You can find more Moroccan-inspired dishes <a href="http://cooking.nytimes.com/68861692/971574-18-recipes-with-moroccan-flavors">here</a>.

Moroccan Chickpeas With Chard

Spanish onions, chopped

jalapeño pepper, seeded if desired, chopped

garlic cloves,

ginger root

salt,

sweet paprika

cinnamon

cayenne

tomato paste

fennel bulb, diced (save fronds for garnish)

carrots,

turnip,

chickpeas,

apricots

lemon,

cilantro,

Heat oil in a large pot over high heat. Add onion and jalapeño and sauté until limp, 3 minutes. Add garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper and cayenne and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)

Add fennel, chard stems, carrot and turnip and continue to sauté until vegetables start to soften, about 10 minutes. Add chickpeas and water to barely cover.

Return heat to high if you lowered it and bring to a simmer. Partly cover pot, lower heat to medium low, and simmer for about 1 1/2 to 2 hours, until chickpeas are softened. Add more water if needed (this should be like a stew).

Add chard leaves, apricots and preserved lemon to pot and continue simmering until chard is tender, about 5 minutes longer. Season with more salt if desired, and serve garnished with cilantro and reserved fennel fronds.

Melissa Clark makes a vegetarian stew with chickpeas and rainbow chard.

Chickpea Stew With Moroccan Spices

Whereas some creamed greens can get boring after two bites, these are impossible to stop eating. Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.

Coconut Creamed Greens

unsweetened coconut flakes

lb. greens

¼ cup virgin coconut oil

2" piece ginger, peeled, thinly sliced

mustard seeds

coriander

coconut milk

cilantro

Preheat oven to 350°. Spread out coconut flakes on a parchment-lined rimmed baking sheet and toast, undisturbed, until some are golden brown (some will remain white), 5–7 minutes. Let cool.

Meanwhile, remove ribs and stems from greens and discard. Cut leaves into 1"-thick strips; set aside.

Heat oil in a large skillet over medium. Add garlic and cook, stirring often, until golden brown, about 3 minutes. Add onion, chile, and ginger; season with salt. Cook, stirring often, until onion is softened, about 5 minutes. Add mustard seeds, coriander, and turmeric and cook, stirring to evenly distribute, until fragrant, about 1 minute.

Add coconut milk to skillet and bring to a simmer. Add reserved greens a handful at a time, letting each batch wilt slightly before adding more. Cook, tossing occasionally, until greens are tender and mixture looks creamy, 15–18 minutes. Taste and season with more salt if needed.

Transfer greens to a platter or large shallow bowl and top with coconut flakes and cilantro.

Large chard leaves make beautiful rolls. I dice the meaty stems and cook them with onion and garlic, then combine them with medium-grain rice and lots of fresh herbs. The stems add great texture to the filling.

Chard Leaves Stuffed With Rice and Herbs

chard leaves

extra virgin olive oil

garlic cloves, minced

parsley

mint

Aleppo pepper (more

currants (optional)

yogurt

feta

Bring a large pot of water to a boil and blanch the chard leaves and stems for 20 to 30 seconds. Transfer to a bowl of cold water, then drain and cut away the stems at the base. Next cut out the wide part of the stem remaining inside the leaf, cutting a V at the base where it connects with the leaf. Set aside the leaves and cut the stems into small dice (about 1/4 inch). Set aside 1/2 cup of the blanching water for the baking dish.

Heat 1 tablespoon of the oil in a large, heavy skillet over medium-low heat and add the onion. Cook, stirring until very soft, about 8 minutes. Add the diced chard stems and a generous pinch of salt and continue to cook until the stems are tender, about 5 minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Remove from the heat.

Preheat the oven to 375 degrees. Oil a baking dish that can accommodate all of the chard rolls. In a large bowl mix together the rice, onion mixture, herbs, Aleppo pepper and currants if using. Taste and adjust seasoning.

Place 2 tablespoons of the filling on each chard leaf. Tuck the sides over the filling and roll up the leaves. Place in the baking dish. Drizzle the remaining olive oil over the top and place 1/2 cup water in the baking dish. Cover with foil and bake 20 minutes, until the chard rolls are hot and the leaves tender. They should retain their bright green color.

Whether you serve it for brunch or supper, this dish of skillet-baked eggs, greens and crunchy bits of pancetta is a light but deeply savory meal. In spring, ramps give the chard a particularly pungent kick, but milder scallions work just as well and are a lot easier to find all year round. If you want to make this vegetarian-friendly, skip the pancetta and add a dusting of cheese right at the end. Serve this with a side of toasted country bread or scoop it out onto a bed of buttery polenta.

Skillet Greens With Runny Eggs, Peas and Pancetta

pancetta

ramps

red, rainbow

garlic cloves, finely grated or minced

fine sea salt,

red-pepper flakes

chicken or vegetable broth, or water

peas

Toasted country bread

Add pancetta and 1 tablespoon oil to a 10-inch skillet and turn the heat to medium. Cook, stirring occasionally, until fat has rendered and the pancetta is golden brown and crisp, about 5 to 7 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate.

To the same skillet, add remaining 2 tablespoon oil, ramp or scallion whites, and chard stems, and cook until softened, stirring occasionally, about 7 minutes. Stir in garlic, salt and red pepper and cook for another 1 to 2 minutes, until fragrant.

Add the chard leaves, ramp or scallion greens, and broth, set the heat to medium-low, and cook partly covered, until very soft and silky, stirring occasionally, about 20 minutes. If using fresh peas, add them during the last 5 minutes of cooking; if using frozen peas, stir them in when the greens are cooked.

Crack eggs into the greens. Season eggs with salt and pepper, then cover pan completely and cook until eggs are cooked to taste, 5 minutes for very runny, 7 minutes for jammy. Sprinkle with pancetta and serve with toast if you like.

When in doubt, frittata. This recipe turns greens and beans into a complete one-skillet supper.

Chickpeas and Greens Frittata

herbs

sour cream

½ tsp. crushed red pepper flakes

kosher salt,

extra-virgin olive oil, divided

15.5-oz. cans chickpeas, rinsed,patted dry

curry powder

garlic cloves, 5 thinly sliced, 1 whole

hardy greens (such

mayonnaise

When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper.

Preheat oven to 350°. Whisk eggs, herbs, sour cream, red pepper flakes, and 1 tsp. salt in a bowl until no streaks remain.

Heat 2 Tbsp. oil in a medium cast-iron or ovenproof nonstick skillet over medium-high. Add chickpeas and curry powder and season with salt. Cook, tossing occasionally, until golden brown, 6–8 minutes. Transfer 1 cup chickpeas to a bowl; set aside.

Reduce heat to medium, add onion, sliced garlic, and remaining 2 Tbsp. oil to chickpeas in skillet and cook, stirring occasionally, until onion is softened and starting to brown, 7–9 minutes.

Add a handful of greens and 2 Tbsp. water and cook until slightly wilted. Continue adding greens a handful at a time, letting them wilt slightly before adding more, until all greens are wilted, about 5 minutes total; season with salt. Let cool 3 minutes.

Return pan to medium-low, pour in egg mixture, and cook, stirring eggs and swirling pan often, until edges are just set (texture should be like a very soft scramble), about 6 minutes. Transfer to oven and bake frittata until puffed slightly and center is barely set, 10–15 minutes. Let cool 5–10 minutes.

Place mayonnaise in a small bowl and grate in remaining garlic clove; mix well. Season with salt.

Serve frittata with garlic mayo and reserved chickpeas.

The noodles and chard are silky in this pasta recipe, which begs for the salty crunch of the breadcrumbs.

Bucatini with Swiss Chard and Garlicky Breadcrumbs

olive oil, divided, plus more for drizzling

garlic cloves, thinly sliced

panko (Japanese breadcrumbs)

bucatini

anchovy fillets, finely chopped

serrano chile, thinly sliced

unsalted butter,

lemon zest

lemon juice

Pecorino (for serving)

The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.

Heat 2 Tbsp. oil in a small skillet over medium. Cook garlic, swirling in pan often, until golden and crisp, about 2 minutes. Transfer garlic to a small bowl with a slotted spoon.

Add panko to same skillet and cook, stirring often, until golden, about 5 minutes; season with salt and pepper. Transfer to bowl with garlic.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, heat 3 Tbsp. oil in a large skillet over medium. Cook anchovies, mashing with a wooden spoon, until only a few flecks remain, about 4 minutes. Add chile and Swiss chard and cook until Swiss chard is slightly wilted, about 1 minute.

Add butter, pasta, and ½ cup pasta cooking liquid to Swiss chard mixture and cook, tossing often with tongs and adding more pasta cooking liquid if sauce looks dry, until sauce is emulsified and coats pasta. Remove from heat and stir in mint, lemon zest, and lemon juice.

Divide pasta among bowls. Drizzle with oil; top with garlicky breadcrumbs and Pecorino.

Do Ahead: Garlicky breadcrumbs can be made 1 day ahead. Store airtight at room temperature.

Use whatever sturdy greens you have on hand to create this simple but satisfying side.

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