Swiss Chard

Quinoa Salad with Swiss Chard and Radishes

  • 1 cup uncooked quinoa 
  • 2 cups water
  • 1 bunch Swiss chard  
  • 1/3 cup fresh parsley 
  • 5 medium to large radishes, chopped
  • 1/4 cup lemon juice
  • 1 tbsp olive oil
  • 1/4 tsp kosher salt
  • 1.5 tbsp honey 

Prepare the quinoa according the package.  The secret is to bring the water to a boil then weigh out the quinoa to the gram. Add the quinoa to the boiling water, stir, cover, lower to a simmer and then leave it alone!  After about 12 minutes you will get perfectly fluffy, cooked quinoa! While the quinoa is cooking, prepare the rest of the ingredients.

Chop the chard the parsley and the radishes.

Prepare the dressing by whisking the lemon juice with the oil, salt and honey until everything is dissolved.

Once the quinoa is done, toss it with the chard and half the parsley. The heat from the quinoa will, in essence, cook the chard making it wilt just enough.

After letting it cool for a minute or 2 add the rest of the parsley, radishes and the dressing.  Toss to combine all the flavors. 


Swiss Chard, Onion & Cheese Frittata

1 bunch Swiss chard, about 1 1/4 lb. (625 g.)

4 Tbs. (2 fl. oz./60 ml.) olive oil

1 small yellow onion, thinly sliced

Salt and freshly ground black pepper

6 large eggs

4 cloves garlic, finely chopped

1/4 cup (1 oz./30 g.) grated hard cheese, such as Parmesan

Pinch of cayenne pepper


Position a rack in the upper third of the oven and preheat to 350 degrees F (180 degrees C). Cut the chard stems crosswise into slices 1/4 inch (6 mm.) thick. Coarsely chop the leaves.


In a large fry pan over medium heat, warm 2 tablespoons of the olive oil. Add the onion and saute until tender, about 6 minutes. Add the chard stems, season with salt and saute about 4 minutes. Add the chopped leaves and saute until tender, 2 to 3 minutes. Transfer to a plate. Set aside.


In a large bowl, lightly beat the eggs with the garlic and cheese. Season with the cayenne, salt and black pepper.


Gently squeeze the liquid from the chard and stir in the egg mixture. In an 8-inch (20-cm.) ovenproof fry pan over medium-high heat, warm the remaining 2 tablespoons olive oil. Add the egg mixture, reduce the heat to medium and cook until the eggs are set around the edges, about 5 minutes. Transfer to the oven and cook until set, 7 to 9 minutes longer. Let cool briefly.