Spinach is so yesterday – this Swiss chard casserole will surprise you with its flavor, simple preparation, and irresistible crust.

In a very large skillet (or use two skillets), heat the oil over medium heat. Add the garlic and saute, stirring constantly, until just softened, 3 to 4 minutes.

Add chard and cook, stirring, until chard begins to wilt, about 1 minute. Cover, reduce heat to low and let chard steam gently about 10 minutes. Stir in lemon juice and salt to taste.

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2 1/2 cups grated Parmigiano-Reggiano (5 ounces), divided 1 teaspoon salt, divided 2 tablespoons unsalted butter 6 tablespoons olive oil, divided 2 large onions, chopped (about 4 cups) 1 large ...

People don't give chard enough respect, in my humble opinion. They think it's health food. This dish may look healthy, but it's really all about the flavors: it's earthy, savory, sweet, salty, and ...

Carefully pour in the wine. Leave for a minute or until it reduces to about one-third. Add the chard and the rest of the butter and cook for 2 or 3 minutes, stirring occasionally, until the chard ...

Stir in the chard stem pieces, lower heat to medium-low, cover and cook until softened, but just so, about 5 minutes, stirring once or twice. Remove the stems and set aside on a warm plate.

1. Have on hand a 9-by-13-inch baking dish. 2. In a heavy-based saucepan, combine the rice, water, and a generous pinch of salt. Bring to a boil, lower the heat, and cover the pan. Simmer for 15 ...

Some prepping for this recipe can be done in advance. Wash and stem the chard. Slice the stems thin, and set aside. Roughly chop the leaves. Bring 2 quarts of salted water to a boil and cook the ...

This quick one-pot approach to cooking Swiss chard results in a hearty, flavorful and versatile side dish. To avoid watery, overcooked chard, we started cooking the greens in a covered pot just ...