21 Swiss Chard, Collard and Kale Recipes (and Many Other Leafy Greens)


Swiss chard and kale recipes galore, plus a bunch of other leafy greens you never thought of.

If you want to be eating all your vitamins and minerals, leafy greens should be your go-to ingredient. The darker and greener the better.

In fact, a study published in the British Medical Journal in 2010 showed that eating more green leafy vegetables may reduce your risk of type 2 diabetes by 14 percent.

But there’s more to the leafy green world than kale recipes. Here are 21 uses for leafy greens to be sure you’re power packing your breakfast, lunch and dinner.

1. Dandelion Greens and Pepper Omelette

Greens for breakfast, and not just any greens, but ones from dandelions.

2. Kale Breakfast Pizza

Kale and pizza for breakfast. Rejoice.

3. Grilled Romaine Salad

Romaine salad: boring. Grilled romaine salad: exciting.

4. Roasted Carrots with Mustard Greens Gremolata

The peppery bite of mustard greens pairs well with the sweet flavor of roasted carrots.

5. Garlicky Winter Greens and Chickpea Salad

This recipe is good for any type of greens that you have on hand; kale, collard, mustard greens or even beet greens.

6. No-Rice Risotto with Chard

Instead of rice, hearty cannellini beans partner up with chard in this hearty dish.

7. Stuffed Kale with Bulgur Rice and Sun-Dried Tomatoes

Use kale as a wrap for other nutritious ingredients.

8. Beet Green Pesto

Don’t throw those greens out after you’ve chopped them off of your beets, turn them into pesto.

9. Broccoli Pizza Crust

Yes, you can use this cruciferous vegetable to make pizza crust.

10. Red Pepper Rabini, White Beans and Grits

Rapini, also known as broccoli rabe, takes center stage in this quick and easy one bowl meal (that you can top with an fried egg if you feel like it).

11. Roasted Sweet Potato, Quinoa and Watercress Warm Salad

Don’t scoff at watercress. It’s not just for sandwiches at high tea, it’s also a good ingredient for healthy salads.

12. Comte, Olive and Arugula Grilled Cheese

This, my friends, is not your average grilled cheese.

13. Fried Beans with Sorrel, Feta and Sumac

With spring comes sorrel, and in this recipe it turns into a comforting bowl of goodness.

14. Asian Carrot Collard Wraps

You don’t need rice paper to make wraps. No, collard greens will do just fine.

15. Pickled Swiss Chard Stems

Chard stems often get tossed, and they shouldn’t. Turn them into pickles instead.

16. The Perfect Kale Salad

No matter what ingredients you have, this ensures you get a killer kale salad every single time.

17. White Bean and Arugula-Walnut Pesto Tartines

You could also call this “spreadable greenness in a jar.”

18. Coconut Creamed Spinach

This recipe is reminiscent of one from the 1950s. Except much healthier and tastier.

19. Artichoke, Kale and Ricotta Pie

Good for when you want to switch up your quiche habits.

20. Black Bean an Chard Breakfast Tacos

Have your chard and eat it for breakfast too.

21. Radish Leaf Pesto

Yet another way to put greens that would otherwise make their way directly into the compost to good use.

Related on EcoSalon

21 Things to do With Cauliflower (aka the New Kale)

How to Make Your Own Kale Chips

21 Seasonal Sweet Potato Recipes

Image: Swiss Chard Rainbow

Anna Brones

Anna Brones is a food + travel writer with a love for coffee and bikes. She is the author of The Culinary Cyclist and Fika: The Art of the Swedish Coffee Break. Catch her weekly column, Foodie Underground.