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Chard contains nutrients that provide antioxidant, anti-inflammatory, and detoxification support. Carotenoids in chard support a healthy immune system. Chard also has a very low glycemic index and is low in calories. Chard can be found from late spring through early winter.

Chard with Horseradish

3 pounds Swiss chard, well washed
3 tablespoons olive oil
1 medium onion, halved lengthwise and thinly sliced
3 tablespoons water
½ teaspoon salt
1 ½ teaspoons bottled white horseradish, or to taste

Cut out stems and center ribs from chard, discarding any tough parts, and then chop. Wash leaves well, then cut in half crosswise (leave whole if on the smaller side). Heat oil in a wide heavy pot (5- to 7-quarts) over medium heat until shimmering. Cook onion, stirring occasionally, until it begins to soften, about 5 minutes. Add chard stems and ribs, the water, and salt, and cook, covered, until just tender, 8 to 10 minutes. Increase heat to medium-high. Add leaves in handfuls, stirring and adding more as previous batches wilt, until all the leaves have been added to the pot. Cover with lid, and then reduce heat to medium and cook, stirring once or twice, until just tender, 2 to 3 minutes. Remove from heat and stir in horseradish.

Swiss Chard Stew

2 lbs swiss chard   
¼ cup olive oil
2 garlic cloves, minced
¼ tsp crushed red pepper
1 cup tomatoes, chopped
16 ox. white beans, drained

1  Bring water to a boil in a saucepan. 
2  Add chard. Simmer over medium heat for 8 min.
3  Drain leaves. Gently press out excess water.
4  Heat oil in saucepan. Add garlic & crushed pepper.
5  Add tomatoes. Bring to a boil.
6  Add beans. Simmer over medium heat for 3 min.
7  Add chard and simmer for 5 min. Serve warm. 

Chard Shchaw (Russian/Polish Cold Soup)

2 pounds Swiss chard
6 whole scallions, bulbs and green tops, chopped
2 quarts vegetable stock
4 eggs, lightly beaten
1 pint sour cream
¼ cup lemon juice
1/8 teaspoon hot sauce, or to taste
Salt and pepper, to taste

Trim the chard, discarding the stems. Finely chop the leaves. Combine the chard, scallions, and vegetable stock in a medium saucepan. Heat to boiling; reduce the heat to low. Simmer, uncovered, 12 minutes. Transfer to a bowl and allow to cool for 10 minutes. Beat the eggs with the sour cream in a medium bowl until smooth. Slowly add the mixture to the chard. Stir in the lemon juice, hot sauce, and salt and pepper. Serve warm or well chilled.

New Mexican Chard Enchiladas

4 medium tomatoes, coarsely chopped (about 1 pound)
3 garlic cloves, coarsely chopped
½ medium onion, coarsely chopped
6 dried chilies, stemmed, seeded, and torn into coarse pieces
1 to 2 cups hot water
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 bunch Swiss chard, tough stems removed, leaves coarsely chopped, washed, and dried (about ¾ pounds)
12 corn tortillas
1 ½ cups grated Jack or cheddar cheese

Preheat the oven to 350°F. Place the tomatoes, coarsely chopped onion, coarsely chopped garlic, dried chilies, and 1 cup of hot water in a food processor or blender. Blend until as smooth as possible, adding a little more water if necessary to make a paste. Set aside. Heat the oil in a large sauté pan. Add the finely chopped onion and garlic and sauté over medium heat until golden, 6 to 8 minutes. Add the chard and stir over medium-high heat until well wilted but not soft, about 2 minutes. Stir in the tomato puree and cook until thickened, 8 to 10 minutes. Place 4 tortillas without overlapping on a jelly-roll pan. Spread each with enough sauce to cover. Sprinkle grated cheese over the sauce. Top with another tortilla, spread with sauce, and sprinkle with cheese. Continue layering until you have 4 stacks 3 layers high, with sauce and cheese on the top. Place in the oven and bake until the cheese on top is melted, about 5 minutes. Serve right away, topped with a fried egg on top of each enchilada, if you’d like.