Chopped Chard Salad with Grapefruit Vinaigrette.

Chopped Chard Salad with Grapefruit Vinaigrette | Williams-Sonoma:
You know the formula for healthy eating: seasonal vegetables, whole grains, and a wide variety of flavors and textures.
This colorful salad is as healthy as it is delicious. Fiber-rich chard lends a leafy crunch, while avocados provide a smooth textural contrast and are full of healthy fats. Crisp apples and tart grapefruit add a subtle sweetness without overpowering the simple freshness of the salad.

Ingredients:
2 bunches chard, stems removed and leaves chopped
3 carrots, shredded
2 avocados, pitted, peeled and thinly sliced
1 apple, cored and thinly sliced
3 Tbs. slivered almonds, toasted
For the grapefruit vinaigrette:
1 shallot, minced
5 Tbs. (3 fl. oz./80 ml) fresh grapefruit juice
2 Tbs. extra-virgin olive oil
Salt and freshly ground pepper, to taste
Directions:
In a bowl, toss together the chard, carrots, avocados, apple and almonds.

To make the vinaigrette, in a small bowl, combine the shallot and grapefruit juice. Whisk in the olive oil and season with salt and pepper.

Add the vinaigrette to the salad and toss to combine.
Season with salt and pepper and serve immediately.
Serves 4 to 6.

- Spring-y Swiss Chard Recipes - Love and Lemons:
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Chicory gratin.

- BBC - Food - Recipes : Chicory gratin:
A gratin is a dish that is topped with cheese, or bread crumbs mixed with bits of butter, then heated in the oven or under the grill until brown and crisp
Ingredients
For the chicory
4 heads yellow chicory
1 tbsp lemon juice
1 tbsp sugar
2 large pinches sea salt
6 white peppercorns
For the chard
10g unsalted butter
2 small Swiss chard stalks with leaves, stalks chopped into 1cm pieces; leaves roughly chopped
For the cheese sauce
35g unsalted butter
35g plain flour
450ml whole milk
100g Comté cheese, finely grated
1 tbsp Dijon mustard
pinch sea salt
pinch freshly ground white pepper
To assemble the gratin
4 slices cooked ham
50g Comté cheese, finely grated
Preparation method
For the chicory, put it in a medium saucepan and add the lemon juice, sugar, salt, peppercorns and enough water to barely cover.
Place on a medium heat and cover with a circle of baking paper and a lid smaller than the diameter of the pan (this is to keep the chicory submerged).
Bring to the boil, then simmer for 45–60 minutes.
It is important to cook the chicory slowly to remove most of its bitterness.
Lift the chicory onto a wire rack to drain and cool.
Once cool, gently press out any extra moisture with a tea towel.

Preheat the oven to 190C/170C Fan/Gas 5.

For the chard, put the butter and 100ml water in a saucepan on a high heat.
Cook the stalks for 20 minutes, adding more water if necessary.
Once tender, lift them out and cook the leaves for 3 minutes in the same water.
Strain, mix the stalks and leaves and arrange in a small gratin dish.
Meanwhile, make the cheese sauce.
In a small saucepan on a medium heat, melt the butter.
Add the flour, whisk until smooth and cook to a nutty blonde colour.
Take the pan off the heat, whisk in the milk and return to the heat.
Cook for at least 4 minutes, stirring constantly with the whisk until the sauce thickens.
Add the cheese and mustard and cook for 3 minutes, stirring, until the cheese has fully melted.
Remove from the heat, taste and season if required.
To assemble the gratin, fold the ham slices in half and arrange one chicory head on each slice.
Pack tightly in the gratin dish on top of the chard.
Spoon over the cheese sauce and sprinkle with the remaining cheese.
Bake in the top of the oven for 25 minutes until golden-brown.

Barley Lentil Soup with Swiss Chard.

Barley and Lentil Soup with Swiss Chard - Urban Harvest Organic Delivery:
Ingredients
1 Tbs Olive oil
1 1/2 C chopped Onions
1 1/2 C chopped peeled Carrots
3 large Garlic cloves, minced
2 1/2 tsp ground Cumin
10 C Vegetable broth
2/3 C Pearl barley
1 14 1/2 oz can diced Tomatoes in juice
2/3 C dried Lentils
4 C (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
2 Tbs chopped fresh Dill

Instructions
Heat oil in heavy large pot over medium-high heat.
Add onions and carrots; sauté until onions are golden brown, about 10 minutes.
Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds.
Add 10 cups broth and barley; bring to boil.
Reduce heat; partially cover and simmer 25 minutes.
Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
Add chard to soup; cover and simmer until chard is tender, about 5 minutes.
Stir in dill.
Season soup with salt and pepper.
Thin with more broth, if desired.
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Three Cheese and Swiss Chard Pasta Bake Cake.

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