Ingredients 6 oz (170 g) pancetta, diced ½ lb (225 g) cremini mushrooms, quartered 2 tbsp (30 ml) olive oil 1 leek, white part only, thinly sliced 1 lb (450 g) Swiss chard, stems and leaves ...

Instructions Add two tablespoons of olive oil in a large pan over medium heat. Add the garlic and fry for less than 1 minute until starting to sizzle. Add the tomatoes and any juice, chard, and ...

Last updated Apr 08, 2015 1 minute read Chicken and Rainbow Chard, a Spring Fling recipe from Grow What You Eat, Eat What You Grow, courtesy Arsenal Pulp Press.Photo by Mark Yuen/PNG ...

I ran into chef Jason Inniss from Toronto's Amuse Bouche restaurant at the market and he suggested this recipe for Swiss chard. Bring a pot of water to boil. Add chard and blanch for 1 minute ...

2 bunches chard, stems discarded, chopped 1 bunch red radishes 1 small head cauliflower, cut into large pieces 1 lemon, cut into 6 wedges (optional) Preparation Preheat oven to 400F.

1/2 cup neutral oil, such as vegetable 2 large shallots, peeled, halved and thinly sliced lengthwise Kosher salt and freshly ground black pepperd Half a bunch chard, tough stems trimmed Half a ...

Stir well. Cover and cook on a high flame, stirring frequently for ten minutes. Cut the stalks out of the chard leaves, wash, slice into 1cm strips and add to the pot, keeping the leaves for later.

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 ...

Add chicken and brown on both sides. Remove chicken pieces, set aside, and add garlic, chili, and chard stalks. Sauté to soften, about 3 minutes, then add tomatoes.

Cook 4 minutes, stirring often, or until garlic is softened and stems are crisp-tender. Add chard leaves and wine; cook on medium-high heat, tossing until chard is wilted and tender and wine has ...

Serves 4 to 6. Note: If you aren't growing chard yourself, your best source is a farmers market. By the time chard gets to the grocery store, it's lost much of its oomph.