Individual Swiss chard gratins with breadcrumbs

Swiss chard is one of my favorite leafy greens, because it’s so easy to prepare and it always tastes delicious – and in these gratins, the Swiss chard is absolutely succulent!

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Sautéed beet greens with cumin and lemon zest-crispy fried garlic

Swiss chard is one of the most widely available (and consumed!) leafy greens. Beet greens, on the other hand, are usually unceremoniously tossed in the trash… the roots are typically the main attraction. But did you know that beets and Swiss chard belong to the same family of veggies?

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Sautéed Swiss Chard with Lemon Zest

Swiss chard is probably the most commonly used leafy green for sautéing. And that’s for good reasons: Swiss chard is incredibly delicious when wilted and it adapts itself to many different types of dishes.

One drawback though, is that its stalks are fibrous and firm, and need a longer cooking time than the green leaves. So most of the time, the leaves are torn from the stalks and used on their own.

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Spicy beet-green crostini

Beet tops are high on my list of favorite leafy greens, and a quick way to prepare them is to sauté them with garlic and chili pepper flakes. (Leafy greens taste so much more flavorful with a bit of spice!) Served on top of toasted baguette slices, the tender, warm beet greens make a mouthwatering hors d’oeuvre or appetizer.

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