Orzo with Swiss Chard

Taken from http://www.ricardocuisine.com

Thanks to Ludmilla for the suggestion!


250 ml (1 cup) of orzo
10 stems of Swiss chard with leaves
3 tbsp. Olive oil 45
2 cloves garlic, minced
1/2 cup chicken broth
Salt and pepper

In a saucepan, cook the orzo in boiling salted water until al dente. Drain and set aside.

Mince the stems and leaves of Swiss chard and set aside separately.

In the same saucepan, soften the Swiss chard stems in oil about 2 minutes. Add the leaves and garlic. Cook for 1 to 2 minutes. Salt and pepper.

Add the stock and reduce by half. Add orzo and cook until they have absorbed the broth. Adjust seasoning.


Orzo is a pasta that looks like a large grain of rice. It is also delicious as an accompaniment to meat and fish.

If you like spinach, you’ll love chard! Not only its giant leaves are fleshy and tender at the same time, but stems from the size of a celery are different colors: pink, red, yellow, purple, white or orange. You choose the color of your dish …

Lentil, Beans and Greens Soup

From The Vegetarian Collection by Alison Kent and The Canadian Living Test Kitchen

Serves 8


1/2 cup dried fava beans, or 1 1/2 cup fresh, shelled

1/2 cup dried kidney beans

1/2 cup dried romano beans

1/2 cup dried chickpeas

1 tbsp olive oil

1 onion, diced

2 carrots, diced

2 stalks celery, diced

1 clove garlic, minced

1 tsp tennel seeds, crushed

1 tsp salt

4 oil-packed sun-dried tomatoes, drained and sliced

1 cup dried green lentils, rinsed and drained

5 cups chopped Swiss chard leaves

2 cups cooked small pasta, such as ditali or macaroni


Rinse and soak fava beans (if using fresh, just add with the Swiss chard at the end), kidney beans, romano beans, and chickpeas seperately overnight in 3 times their volumes of water. Drain and rinse.

In Dutch oven, bring 8 cups water to boil; cook fava beans for 5 minutes. Add kidney beans; cook for 5 minutes. Add romano beans and chickpeas; reduce heat and simmer until tender, about 45 minutes. Reserving 4 cups of the cooking liquid, drain.

In clean Dutch oven, heat oil over medium heat; fry onion, carrots and celery until softened, 5 to 6 minutes. Add garlic, fennel seeds, salf and tomatoes; cook for 2 minutes.

Add reserved cooking liquid and 6 cups water; bring to boil. Add lentils; reduce heat and simmer for 10 minutes.

Add Swiss chard and cooked beans; simmer until chard is wilted and lentils are tender, about 10 minutes. Stir in pasta.

Swiss Chard Dolmades with Tomato Sauce

From Canadian Living’s ‘The Vegetarian Collection’ by Alison Kent and the Canadian Living Test Kitchen

Makes 8 servings


1/3 cup dried Puy or green lentils, rinsed and drained

1 tbsp olive oil

1 onion, finely diced

1 cup basmati rice

2 tbsp dried currants

2 tbsp fresh dill

1/2 tsp dried mint

1/4 tsp each salt and pepper

Pinch cinnamon

Pinch allspice

1/2 cup crumbled feta cheese

2 tbsp toasted pine nuts

1 egg, beaten, 1 bunch Swiss chard

3 cups tomato sauce


In saucepan of boiling salted water, cook lentils until tender, about 20 minutes.  Drain.  In separate saucepan, heat oil over medium-high heat; saute onion until golden, about 5 minutes.  Add rice, currents, dill, mint, salt, pepper, cinnamon and allspice;  cook, stirring often, for 3 minutes.

Add 1 3/4 cups water; bring to boil.  Reduce heat and simmer, covered, until no liquid remains, about 12 minutes.  Turn off heat; let stand, covered, for 10 minutes.  Stir in lentils, feta cheese, pine nuts and egg.

Trim ends from Swiss chard stems; trim off whole stem if thick and tough.  In large pot of boiling salted water, blanch leaves for 1 minute.  Drain and spread on clean towel; pat dry.  Reserve 8 of the largest leaves; chop remaining leaves.  Spread chopped leaves in lightly greased 13 x 9-inch glass baking dish.

For each roll, place 1/2 cup rice mixture about 2 inches from stem end of reserved leaf; fold in sides and roll up.  Arrange in baking dish.

Pour tomato sauce over rolls.  Bake, covered, in 400′F oven until steaming and bubbly, 25 to 30 minutes.

Pan-fried Kale


1 onion

1-2 tablespoons olive oil

1 bunch of kale or swiss chard

1 tablespoon tomato paste

salt to taste


In a large frying pan sauté the onions in the oil until brown and crisp, set aside.  Stack the leaves, roll together and slice about 5mm thick.  Sauté in the frying pan for about 1 minute.  Add several tablespoons of water, cover, reduce heat and steam until tender.  Add water as needed.  Kale cooks in about 10-15 minutes, swiss chard cooks a bit faster.  When the greens are tender, drain in a colander.  Return onions to the pan and heat until sizzling.  Stir in tomato paste.  When mixture is hot add greens, heat through and serve.