For this simple, delicious rainbow chard recipe, you'll cook the greens in garlicky olive oil, then toss with lemon zest for a beautifully light, bright side dish. Here, chef Fabio Trabocchi ...

Variously colored chard: from left, white, rainbow and red. ... Adapted from a recipe for Garlicky Swiss Chard in “Vegetables Illustrated” (America’s Test Kitchen, 2019).

Cannellini bean and rainbow Swiss chard soup. Makes 4 quarts 2 tablespoons oil; 1 tablespoon butter; 1 medium onion, diced; 2 cups pancetta, diced; 2 stalks celery, diced ...

In a small bowl and jar mix together the anchovies, vinegar, and oil until emulsified. Alternatively, blend all the ingredients until very smooth.

2 - 3 bunches rainbow Swiss Chard, stemmed & chopped; ¼ Red onion, sliced thin; 4 strips of bacon, julienned and cooked; 1 tbsp dijon mustard; 1/3 cup olive oil, plus 1 tbsp ...

4. Let the bacon mixture cool slightly, then use a slotted spoon to transfer it to the crust, arranging it in an even layer. Scatter the brie evenly over it.

1. Set oven at 350 degrees. Butter a shallow 2-quart baking dish. 2. In a saucepan over medium heat, heat cream and garlic until bubbles appear at the edge of the pan.