19 Swiss Chard Recipes That Will Make You Wonder “Spinach, Who?”

You’ll blanch the leaves and stems separately so that each is prepared to its optimal texture for this elegant Swiss chard recipe. Meanwhile, sear a few chicken thighs, then make a warm dressing with the pan drippings to bring it all together. See recipe.

While butter is the usual choice for galette or pie dough, olive oil and yogurt give this crust a flaky texture and a golden brown color when baked. For the filling, you'll wilt a large bunch of Swiss chard with sautéd leeks, red pepper flakes, and Parmesan cheese into a tidy package. See recipe.

We took the crispiest-skinned chicken we ever did see, from Michelin-starred restaurant Vestry in NYC, and created a simplified main dish perfect for whipping up at home. See recipe.

This sautéed Swiss chard recipe is really only called “braised” because you need a big braising pot to fit the two bunches of greens that go in before they collapse into the bright and smoky sauce. See recipe.

If you love hummus or baba ganoush, this dairy-free dip will become a new favorite. Serve with a drizzle of extra-virgin olive oil on top and plenty of warm pita for scooping. See recipe.

Use a large skillet to sear almond-crusted fish fillets, then sauté Swiss chard leaves in the pan drippings for a quick dinner that tastes great served over a side dish of peppery grits or polenta. See recipe.

Cook Swiss chard with garlic, ginger, chiles, and a surplus of herbs until it reaches a deeply savory jammy consistency—then brighten it up with a shot of lemon juice—for a versatile, savory condiment you can pile on toast with slabs of salty feta or mounds of milky ricotta. See recipe.

Tart cherries make for a dreamy pizza topping when paired with bacon, ricotta, pickled jalapeños, and earthy chard. See recipe.

The genius of this pasta recipe is in the contrast of the textures and flavors. Use firm chickpeas or creamy white beans, depending on your mood and what’s in your pantry. See recipe.

You can cook the chickpeas a day or two in advance—or take a shortcut and sub in two cans of chickpeas and use water or chicken stock instead of the cooking liquid to finish. See recipe.

For a creamy, comforting, and super-savory kugel, chef Bonnie Morales soaks matzo in homemade mushroom stock, then mixes it with Swiss chard and crème fraîche. See recipe.

Infuse olive oil with a few garlic cloves and some red pepper flakes, then massage that oil into whole Swiss chard leaves to soften and season them before grilling. See recipe.

There are 12 large eggs, a heap of greens, and two cans worth of chickpeas (though you could sub lentils, black beans, or any other canned legume if necessity dictates) in this one-pan-and-done dinner dish that leaves plenty of leftovers for tomorrow’s lunch. See recipe.

Braise chicken legs in a fragrant stew perfumed with cinnamon, coriander, cumin, cardamom, and more. When the chicken is fall-apart tender, lift it out of the pot and stir in some Swiss chard just to wilt and soak in all that beautiful flavor. See recipe.

Don’t skip the fresh mint and cilantro garnishes in this recipe; they will serve as a good contrast to the rich, spicy curry. See recipe.

Shake off the rinsed leaves, but don’t dry them for this simple sautéed Swiss chard recipe. The water will create steam, helping the greens soften without cooking too quickly. See recipe.

A serrano chile adds a welcome bit of zingy heat to this pasta and Swiss chard recipe. Not into that? Leave it out. See recipe.