Swiss Chard

Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: “homemade” pizza night.

Use just one type of bean to ensure even cooking.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

Rainbow chard stems are among the tastiest in the greens department. They do take a bit longer to cook, so get them into the pan a bit before you add the green leaves.

You can cook the chickpeas a day or two in advance to save time, then pick up at the step where you sauté the onion and garlic.

Calling all savory breakfast people: This beans-and-greens egg bowl is for you.

Chorizo adds smoky flavor to this vegetable-heavy frittata; use bacon if you prefer.

First time grilling your greens? Lay them across the grill grates so they don’t fall through, and be ready to turn them—they char quickly.

This low-heat method is very gentle, lending the salmon a velvety texture.

This lemony Swiss chard recipe is light, bright, and perfect for quick summer sides.

Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like.

Selling skeptics on the idea of a vegetarian dinner is easy when it’s in pie form. Maitake mushrooms add heft.

Unlike a heavy béchamel, this streamlined cream sauce won’t mask the earthy-sweet flavor of the greens.

If you like Greek yogurt, you’ll love labneh, especially in this dish.

This deceptively simple condiment is as addictive as pesto and as transformative as a squeeze of lemon. Spoon it onto fish, chicken, steak, roasted vegetables, or even pasta.

Sweet and citrusy with a touch of heat, this side dish would also be a great match for roast chicken or pork.

Rainbow chard is especially pretty pickled, but any variety will work.

This dish is a great way to serve eggs for a group. Take the eggs out of the oven when the whites are slightly undercooked; carryover cooking will finish them.

Give Swiss chard a flavor boost by adding whole chopped lemon instead of just the juice. Simmering it first softens the texture and bitter undertones. Serve this black cod recipe with some quinoa.

A malfatto (Italian for "badly made") is a tender dumpling with rustic character. (Think gnocchi, but bigger.)

Swiss chard, olives, raisins, and pine nuts make this dressing irresistible.