Posts tagged Swiss Chard
Swiss Chard with Lentils

Serves: 4

Time ~70 minutes


2 Tbl olive oil

½ cup small-dice yellow onion (about ½ medium onion)

2 medium garlic cloves, minces

1 cup brown or green lentils

2 cups water

1 bunch Swiss Chard (or other greens)

½ tsp salt

¼ tsp freshly ground black pepper

4 tsp red wine vinegar

½ cup crumbled feta cheese


  1. Heat 1 tbl oil in medium pan over medium heat. Add onion and garlic, season with salt and pepper. Cook until softened, about 5 minutes.

  2. Add lentils, stir to combine and add the water. Increase heat to high and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally until the lentils are just tender and the water has evaporated, about 30 minutes. Remove from the heat and set aside.

  3. Meanwhile, chop chard including stems.

  4. Heat the remaining Tbl oil in a large frying pan over med-high heat. Add the chard stems, season with salt and pepper, and cook, stirring occasionally, until softened about 5 minutes.

  5. Add chopped chard leaves salt and pepper and cook, stirring occasionally, until wilted, about 2 minutes. Stir in the red wine vinegar and reserved lentil mixture until evenly combined. Remove from the heat and allow to cool slightly, about 3 minutes.

  6. Sprinkle in the feta and stir to combine. Taste and season with salt and pepper as needed. Serve warm or at room temperature.

Based off a recipe from

Frittata with Greens

Serves: 4-6

Time: 30 minutes


1 pound greens, chopped


2 Tbl extra virgin olive oil

2 cloves garlic, minced

Freshly ground pepper

8 eggs

2 Tbl milk

****Add ingredients to your liking! Bacon, feta/goat cheese, hot peppers, etc


  1. Heat oil in pan over medium heat and add garlic. Cook for 30 sec. stirring and add greens. Cook 1 more minute until coated with oil. Season with salt and pepper to taste and remove

  2. Beat eggs in a bowl, add ½ tsp salt, pepper to taste, milk, and cooked greens.

  3. Heat pan over medium high heat and add remaining olive oil. Wait until hot. Pour egg mixture into bowl. Turn the heat down to low and cover the pan. Cook 8-10 minutes, shaking the pan every once in a while, until the frittata is just about set.

  4. If the frittata is not quite set on the top, place under the broiler for 1 minute or until just beginning to color on the top. Do not allow the eggs to brown too much.

  5. Remove from heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter or cut in wedges in the pan and serve.

Based off a recipe from cooking.

Vegetable Fried Rice with Fried Garlic

Serves: 4

Time: 30 minutes


  • For the Fried Garlic:

  • 1 whole head of garlic, peeled, diced

  • Kosher salt

  • 1/4 cup vegetable oil

  • For the Fried Rice:

  • 3 cups day-old cooked jasmine or short grain rice

  • 4-5 cups chopped vegetables (bok choi, sweet potato greens, kale, swiss chard, collards, okra, eggplant)

  • 1 Thai bird's eye chili, finely minced

  • 1/4 teaspoon ground white pepper

  • 1 teaspoon soy sauce

  • Scrambled egg (optional)


  1. For the Fried Garlic: Dice or mince entire head of garlic Set aside 2 teaspoons and toss remaining garlic with a pinch of salt in a small bowl

  2. Heat oil in a small saucepan over medium heat until shimmering. Add garlic and cook, stirring. Garlic should maintain a gently bubble. If bubbling vigorously, reduce heat. Cook until garlic is light golden brown, 6 to 8 minutes, then immediately remove. Transfer garlic to a paper towel-lined plate to cool. Reserve fried garlic for garnish.

  3. For the Fried Rice: Using leftover oil from fried garlic (add 1 tablespoon oil, if it needs more) in wok over high heat add vegetables beginning with those that need the most time to cook and adding in greens later in the cooking process, season with salt, and stir-fry until the vegetables are cooked and greesn are bright green and barely wilted, about 1-3 minutes. Transfer to a bowl and set aside.

  4. Heat 1 more tablespoon oil in the wok over high heat until smoking. Add reserved raw minced garlic and bird's eye chili and cook, stirring, until fragrant, about 15 seconds. Add rice and stir immediately, breaking up any large chunks and adding remaining garlic oil as necessary to prevent sticking.

  5. Season rice with salt and white pepper, then add soy sauce. Return cooked vegetables to rice and toss to combine. Add scrambled eggs here if so desired. Transfer to warm serving bowl and sprinkle generously with fried garlic. Serve immediately.

Based off a recipe from