Arugula | Basil | Beets | Broccoli | Broccoli Raab | Brussels Sprouts | Cabbage | Carrots | Celeriac | Chard | Cilatnro | Collards | Cucumbers | Eggplant | Fennel | Garlic | Green Beans | Jalapenos | Kale | Kohlrabi | Leeks | Lettuce | Onions | Parsley | Parsnips | Peppers (Bell) | Potatoes | Pumpkins | Radishes | Rutabagas | Scallions | Spinach | Sugar Snap Peas | Sweet Potatoes | Tomatillos | Tomatoes | Turnips | Winter Squash | Zucchini

Chard

Alfredo with Fresh Greens
Kim Rosenwinkel shared this recipe along with this note:
“I made this alfredo dish last night to try to get my kids to eat cooked greens. I used beet greens, but I think it would work with any other greens (kale, spinach, etc.) The greens were plentiful, but adequately disguised so everybody ate it (hee hee!).”

1 lb cooked spaghetti
1 1⁄2 cup 1% cottage cheese (fat free doesn’t melt right)
1⁄2 cup grated Parmesan cheese
2 Tbsp. olive oil
about 6 garlic scapes, finely chopped
about 6 green onions, white and green parts, chopped
a hefty bunch of fresh herbs to make 1⁄4 to 1⁄2 cup finely chopped (packed) (I was out so I used about 1 1⁄2 Tablespoons dried)
1 large bunch of fresh greens, finely chopped

Heat olive oil in skillet on medium heat. Add scapes and onions; sauté until aromatic. Add herbs; stir and sauté until soft. Add greens; sauté until wilted and done the way you like them. For my kids, I cooked them down as much as possible; I would normally like a little more body.

Meanwhile, blend the cottage cheese in a blender until creamy and consistent. Add Parmesan cheese to cottage cheese. Add cheese mixture to vegetable skillet. Cook on low heat until cheese melts.

Cook and drain pasta. Add pasta to cheese and vegetable mixture and toss. Serve hot. Watch with glee as the kids eat their greens!

Chard Salad with Garlic Dressing

Wash chard, cut out thick steams, cut into bite size pieces.

Dressing:
3 cloves garlic, minced or pressed to a paste
1 tablespoon grated Parmesan cheese
3⁄4 cup vegetable oil
1⁄2 teaspoon coarsely ground black pepper
1⁄4 cup lemon juice
1⁄2 cup milk
1 tablespoon chopped fresh basil
1 teaspoon salt

Put garlic, oil, vinegar, basil, salt, Parmesan, and pepper in a blender; process 2-3 seconds. With the blender still running, slowly add milk, processing until dressing is thick and smooth. Pour over chard. Covered and refrigerated, this dress will keep one week. Makes 1-1/2 cups.

Milanese Style Chard

1 bunch Swiss chard pinch of Nutmeg
2 tablespoons olive oil ¼ cup chopped prosciutto or ham
1 garlic clove, minced 2 tablespoons Parmesan cheese
6 green onions, thinly sliced salt & pepper
2 tablespoons chopped fresh parsley optional garnish: 2 tablespoons
¼ cup chopped fresh basil toasted pine nuts or chopped walnuts

Trim chard, discarding tough stems, and coarsely chop. In a large, keep skillet, heat olive oil, add garlic and green onions, and saute 2-3 minutes until softened and fragrant. Add chard, parsley, basil, nutmeg and prosciutto or ham; mix well. Cover and cook 3-5 minutes over medium heat until tender and wilted. Mix in Parmesan cheese and add salt and pepper to taste. Garnish with nuts, if desired.
Makes 4-6 servings.

Risotto with Greens
No greens will be wasted! If you are not sure how to use your greens, make this for dinner! Double the recipe!

1 small onion, finely chopped
2 T. olive oil
1 c. risotto, uncooked
1/2-3/4 lb. fresh greens, trimmed and torn (spinach, collards, kale, chard, mustards, turnip greens, beet greens, etc.)
4 garlic cloves, minced
2 (14-1/2 oz.) cans chicken or vegetable broth
Freshly ground black pepper, to taste
1 c. grated Parmesan cheese, optional

Sauté onion in olive oil in a small stock pan. Add risotto and sauté until golden. Add greens and garlic; sauté until greens are wilted. Stir in broth slowly (one can at a time). Cook, covered, on low heat until most of the liquid is absorbed, stirring occasionally. Add black pepper, stirring well. Add cheese, if desired, and blend well before serving.

 Wilted Greens with Ricotta Salata
sent along by Mary Mitchell

2 bunches Swiss chard, or kale or one bunch each
(I’m thinking you could use spinach here as well but you might want to add the spinach half-way through the cooking since it cooks faster than the kale.)
3 tbsp olive oil
1 large yellow onion, peeled and thinly sliced.
4 garlic cloves, minced (scapes would be great)
1/2 cup chicken broth
2 tbsp soy sauce
1/4 tsp freshly ground black pepper
3 ounces ricotta salata cheese or feta can be used.
 
Wash the greens, but do not dry.  Trim the large stems and coarsely chop.  Set aside.
Warm 3 tbsp of olive oil in a large, heavy pot over medium-high heat.  Add the onions and saute for 4 minutes.  Add the garlic and saute for 4 minutes longer.  Add the greens, chicken broth, soy sauce, and pepper.  Cook, stirring often, until the greens have wilted and become tender about 7-10 minutes. 
 Transfer the cooked greens to a serving plate and crumble the ricotta salata or feta cheese over the top.