chard recipes

A simple tasty vegetarian meal- Warm lentils with wilted chard, roasted beets and goat cheese- satisfying, filling and delicious!

Warm Lentils with Wilted Chard, Roasted Beets and Goat Cheese

beets

lentils

olive oil

½ a red onion- diced

garlic cloves- rough chopped

(packed) swiss chard

salt and pepper

balsamic vinegar

¼ cup goat cheese crumbles

basil,

Preheat oven to 425 F.  Scrub and trim beets and cut into ½ inch slices or wedges. Place on a foil lined baking sheet. Drizzle with olive oil and roast until tender, about 25- 30 minutes.

If cooking lentils, place ¾ cup dried lentils in a small pot and cover with 3 inches of water and a pinch salt. Bring to a boil, cover and turn heat down to a simmer, cook about 25-30 minutes or until tender but still hold their shape. Drain.

In a large skillet, heat 2 tablespoons oil over medium high heat. Add diced onion and saute 3-4 minutes. Turn heat  down to medium, add garlic and cook 2 more minutes, until golden and fragrant.

Lower heat to medium low. Add chard and gently wilt, just slightly, about 2-3 more minutes. Season with salt and pepper.

Add 2 cups cooked lentils to the skillet, gently folding them in and warming. Season again with salt and pepper.

Add beets and splash with 1-2 tablespoons balsamic vinegar.  Let vinegar cook down for just a couple minutes so it&#8217;s not so acidic. Sprinkle with goat cheese and herbs. Taste again, if it tastes bland it most likely needs salt. Serve immediately.

Gorgeous recipe!   Where did you get those serving bowls? 
Am in search of something that can also be used in the microwave for oatmeal.

Im So glad you enjoyed it. Appreciate the double  thumbs up. :)

Love this recipe!
I've made it 3 times now. If I can't find chard, baby kale or spinach is still a good substitute. My first recipe with beets and now I love them.

Perfectly satisfying and awesome refueling recipe for ultra-distance athletes! Substituted rainbow chard, used salt-free seasoning, and pecorino sardano. Provides multiple servings and perfect for leftovers. Will put this into regular rotation in hard training season and off-season.

Dear Mam,
Hello. I live in India and think your recipes are the best during lockdown. I am from Canada and have been living here for a few years now. Thanks.

I wasn’t sure what to expect with this one, but it sounded so interesting and the goat cheese reassured me lol. It was so good!! Such great flavors and it was so satisfying.

I have to admit to being a bit hesitant to try this, thinking it was just the usual vegetarian 'hearty' dinner suggestion which just turns out to be a lunch! However, this was really excellent. I sautéed the beetroot stems with the onions (no point wasting the nutrients in the stalks) and added fresh chilli. We topped with parsley and the beetroot leaves. We also used spinach which was fine. 

This was really a great combination and was surprisingly filling, so thanks for sharing.

I have been trying to cook with what I have in the fridge, pantry and garden. This recipe helped me clean up some random small bits of food like the last bit of fresh goat cheese, the last of my spinach and chard for the season and some beets in the freezer. I caramelized the onions, added a bit of rosemary&amp;garlic seasoned salt and the best part was a bit of 18 year prime aged balsamic vinegar, which I did not cook, just added at the end as dressing.  The flavors don't hit you in the face but they really meld well for a balanced mildly flavored but NOT bland dish.  My husband liked it too!

I loved this recipe. I’m a roasted beet lover so this recipe really did it for me! Thx so much, I will enjoy this often!
Paddy Mogan

Was not expecting this to taste as good as it did! I made with spinach instead of the chard. It was so flavorful and the fresh roasted beets were delicious. Will definitely be making this again.

Wow! This is my first ever comment on a recipe online, so that shows you how excellent this is! So much flavor without needing much seasoning. I was really impressed with how it all came together. Definitely bringing this one out to impress guests (when we can host again!)

Big hit during supper this evening! Thank you for this, will be a repeat dish in our house for sure!! 
Have a lot of Swiss Chard in our garden!!

In an extract from Gennaro Contaldo's latest book, Gennaro’s Cucina: Hearty Money-Saving Meals from an Italian Kitchen, the renowned chef offers up recipes for those on a budget

Tortelli al magro (tortelli filled with Swiss chard)

(7 ounces) ‘00’ pasta

eggs

(14 ounces) Swiss chard

extra virgin olive oil

garlic clove,

(3 ½ oz) fresh ricotta, drained

(1 ounces) grated Parmesan cheese, plus extra to serve

sea salt and black pepper

(3 ½ oz) butter

sage leaves

‘Gennaro’s Cucina: Hearty Money-Saving Meals from an Italian Kitchen’ by Gennaro Contaldo (Pavilion Books)

House and Garden

First make the pasta dough. Place the flour in a mixing bowl or in a heap on a clean work surface, make a well in the centre and break in the eggs. Using a fork, gradually mix the flour and eggs together, then knead with your hands to make a smooth dough.

Shape into a ball, wrap in clingfilm and leave to rest in the fridge for about 30 minutes or until required.

In the meantime, prepare the filling. Bring a saucepan of water to the boil. Remove the stalks from the Swiss chard (keep them for use in another recipe). Add the green leaves to the pan of boiling water and cook for about 5 minutes, then drain well.

Heat a drizzle of olive oil in a frying pan, sweat the garlic over a medium heat for a minute, then add the drained Swiss chard and stir-fry for a couple of minutes.

Remove from the heat, discard the garlic clove, then leave the Swiss chard to cool. Once cooled, drain, then use your hands to squeeze out the excess liquid. Finely chop the Swiss chard and combine it with the ricotta, grated Parmesan, egg and a little salt and pepper. Set aside.

On a lightly floured work surface, roll out the pasta dough until it is wafer-thin or use a pasta machine on the thinnest setting. Cut out 8cm (4¼in.) circles of dough using a round pastry cutter (about 30 rounds). Place dollops of the filling in the centre of each round, brush the outer edge of each with a little water, then fold over to make a halfmoon shape, press to seal and make light indentions with a fork.

Bring a large saucepan of salted water to the boil, then add the tortelli and cook for about 5 minutes until cooked through – try one!

At the same time, for the sauce, melt the butter in a large frying pan over a medium heat, then add the sage leaves and cook until the butter has melted and the leaves are bubbling. Using a slotted spoon, remove the tortelli from the boiling water, add to the melted sage butter and gently mix together.

Remove from the heat and serve with a sprinkling of grated Parmesan.

Top 2 chard recipes recipes from across the web

The most viewed chard recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Warm Lentils with Wilted Chard, Roa...

Tortelli al magro (tortelli filled ...

Top 2 chard recipes recipes from across the web

The most viewed chard recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Warm Lentils with Wilted Chard, Roa...

Tortelli al magro (tortelli filled ...

The most viewed chard recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine