Healthy Chard Recipes

Get dinner on the table even faster by using precubed butternut squash in this creamy pasta recipe. Found in the produce section of large grocery stores, the cut butternut is a little bigger than you need here, so you will have to do some chopping--but the peeling and gutting has been done for you. That means this easy healthy dinner takes just 35 minutes to prep. Score!

Smoked paprika enhances the flavor of the bacon and plays off the earthiness of the lentils beautifully. Pureeing some of the hot lentil mixture gives this soup a silky texture. We've used a combination of three different types of lentils, but you could easily just use one type; pay attention to cooking times and cook just until tender. Serve this with a side salad or a small slice of crusty bread.

Acorn squash's natural shape makes it just right for stuffing. This filling has Mediterranean flair: olives, tomato paste, white beans and Parmesan cheese. Serve with: Mixed green salad with radicchio and red onion and crisp white wine, such as Pinot Grigio.

These healthy braised greens are a flavorful side to add to your plate. If you prefer, instead of the croutons, you can add potatoes to the pan with the leeks, onions and fennel and cook for about 10 minutes before adding the greens.

A cousin of salmon and trout with a milder flavor, Arctic char-both farmed and wild--is recommended as a Best Choice by Seafood Watch. It's low in mercury and has almost the same amount of omega-3s per serving as salmon. Try it in this healthy fish recipe with dark leafy greens.

This chicken stew has a bold ginger-flavored broth and provides a whole serving of dark leafy greens in each bowl. We tried it with frozen chopped mustard greens (available in large supermarkets) and it was even quicker to prepare and just as delicious. Serve with brown rice.

Basil, garlic, nutmeg and pepper gently season this red, white and green Italian-style pasta entree.

Sautéed in olive oil and seasoned with just a touch of salt and pepper, this nutritious Swiss chard vegetable side dish pairs wonderfully with any protein you're serving.

Freshly squeezed lemon juice adds a bright note to this toothsome and hearty winter soup, perfect for a weeknight supper with a hunk of crusty bread. It freezes beautifully--you can keep individual portions in the freezer for healthy weekday lunches. For homemade vegetable broth, see Roasted Vegetable Stock at eatingwell.com.

Rosemary has a strong flavor, but offers only a subtle hint in this spinach soup. If you like, any seasonal greens you have on hand can be substituted for the spinach.

Don't toss those beet greens! In this healthy recipe, orange-glazed beets and garlicky beet greens are served alongside a cheesy spoonbread. If you've never tried a spoonbread--a custard-like cornbread--you're in for a treat. Serve this Southern-inspired recipe with oven-fried chicken or sautéed shrimp.

We love frittata recipes for weeknights because they are the ultimate no-fuss healthy dinners. In this gorgeous, healthy chard and chorizo frittata recipe, we add convenient shredded frozen hash browns to keep it hearty. Finish cooking the eggs under the broiler to turn the top of the frittata a lovely golden brown.

Considering that this minestrone soup incorporates mostly frozen vegetables, it is remarkably savory and aromatic. Look for frozen soup or stew vegetables with potatoes, carrots, celery and onion in the mix to give the soup the best flavor. Although pepperoni isn't traditionally part of minestrone soup, you'll find it's a great shortcut to add spicy, complex flavor. Recipe by Nancy Baggett for EatingWell.

Caesar salad, croutons and all, meets sautéed Swiss chard in this healthy side dish recipe. Serve along with roasted or baked chicken or fish for a healthy weeknight dinner.

Whole-wheat tortillas are filled with smoky bacon, earthy chard and zesty Monterey Jack cheese in this quick, healthy quesadilla recipe that you can cook all in one skillet.

Lots of tangy lemon, fresh tomatoes, escarole and shrimp create an incredible sauce for whole-wheat pasta. Serve with a glass of Sauvignon Blanc and whole-grain bread.

Japchae noodles, one of the most popular Korean dishes, are a serious crowd-pleaser. Tossed with stir-fried seasonal vegetables, they make a colorful and filling healthy recipe we love. Wild garlic, native to Asia and Europe, is related to chives--look for it in Asian markets.

Shrimp top a delicious saute of fennel, scallions and feta in this version of saganaki. A saganaki is a shallow, two-handled skillet that is one of the most traditional cooking vessels in Greece. Saganaki is also the fried cheese, made in the pan, that is one of Greece's most famous appetizers.

Sweet red bell pepper balances the bitterness of broccoli rabe in this vegetable risotto recipe. If you can't find broccoli rabe, use chard instead. For an easy risotto method, we've also included instructions for making this dish in the microwave. Make it a meal: Serve with Arugula & Strawberry Salad.

Tangy green olives, sweet currants and creamy goat cheese turn chard into a sophisticated treat, just right paired with lamb chops.

This isn't any ordinary picnic pasta salad. Coffee and molasses add rich notes to the tangy dressing.

A great complement for lamb, the bold dry rub in this recipe is a typical Tunisian combination of spices that includes cumin, caraway and crushed red pepper. Sautéed chard gets a twist with toasted pine nuts and sweet dates. We loved the sweetness of the dates in this dish, but we also tried it without and thought it was delicious. The choice is yours. Round out the meal with some whole-wheat couscous and a glass of Australian Shiraz.

In this healthy stuffed chicken recipe, pounded chicken breast is stuffed with a flavorful chard, prosciutto and mozzarella filling and then simmered in store-bought marinara sauce. Serve over whole-wheat fettuccine tossed with parsley or on polenta.

The bright assorted colors of rainbow chard are especially lovely in this spicy, cheesy dish. Make a double batch and enjoy it as a quesadilla filling, as we did often in the Test Kitchen for lunch.