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If you’re like me, you may be wondering what to do besides admire the “Bright Lights” swiss chard. After a brief search, here are several different recipes I found; hopefully at least one will appeal to you.

Linguine with Swiss Chard and Garlic

• 1/4 cup olive oil
• 1/2 cup fresh breadcrumbs coarse
• 2 tablespoons parmesan cheese, grated
• 1 box linguine, cooked according to package directions
• 4 large garlic cloves, minced
• 1/4-1/2 teaspoon crushed red pepper flakes
• Swiss chard, stalks thinly sliced, leaves cut into large pieces
• 1/2 teaspoon salt

Directions:

• In a large skillet, heat 1 tablespoon oil over medium heat.
• Add bread crumbs and cook, stirring constantly until golden brown, about 2 minutes.
• Scrape into a small bowl and stir in Parmesan cheese.
• Cook linguine in a large pot of boiling salted water until al dente, 10 to 12 minutes.
• While pasta cooks, wipe out skillet.
• Add remaining oil to skillet and heat over medium heat.
• Add garlic and crushed red pepper flakes to taste.
• Cook, stirring constantly, until garlic is golden but not brown, about 30 seconds.
• Stir in Swiss chard.
• Stir in salt and 1/4 cup water.
• Cook, stirring occasionally until Swiss chard is tender, about 8 minutes.
• Add additional water if chard becomes dry.
• Drain linguine and return to pot, add Swiss chard, and toss to combine.
• Serve sprinkled with crumbs.

Baked Cheese Polenta with Swiss Chard, adapted from Cooking Light

• Swiss Chard
• 8 garlic cloves, minced
• 2 tablespoons water
• Polenta:
• 1 3/4 cups water
• 1/4 teaspoon salt
• 1 (14 1/2-ounce) can vegetable broth
• 1 cup yellow cornmeal
• 1/2 cup (2 ounces) crumbled goat cheese
• 3 tablespoons grated fresh Parmesan cheese
• 1/4 cup reduced-fat sour cream

Directions:

Preheat oven to 400°.

To prepare chard, remove stems and center ribs. Discard stems and chop ribs; coarsely chop leaves. Heat a large nonstick skillet coated with cooking spray over medium heat. Add garlic; sauté 30 seconds. Add ribs and 2 tablespoons water; cover and cook 5 minutes. Add the leaves; cover and cook 5 minutes or until wilted.

To prepare polenta, place 1 3/4 cups water, salt, and broth into a large saucepan. Gradually add the cornmeal, stirring constantly with a whisk. Bring to a boil; reduce heat to medium, and cook 8 minutes, stirring constantly. Add cheeses, stirring constantly with a whisk. Spoon half the polenta into a 2-quart baking dish coated with cooking spray, spreading evenly. Top with the chard mixture. Spoon sour cream over chard, spreading evenly. Quickly add remaining polenta, spreading evenly.

Bake at 400° for 20 minutes. Let stand 5 minutes.

Sauteed Swiss Chard with Shallots, adapted from Fork & Bottle

• 1/2 Tbsp Butter
• 1/2 Tbsp Olive Oil
• 1 Tbsp chopped Shallot
• 1/2c Dry White Wine
• Chopped Swiss Chard

Strip Swiss Chard leaves from stems. Roughly chop stems into 1 inch pieces, set aside. Roughly chop leaves into 1 inch strips.

Add butter and oil to a deep pan set over medium heat. When butter foams add shallots and swirl. Add chopped stems and when they start to soften (2 mins or so) add white wine. Wait 1 more minute and add leaves stirring well so that they wilt evenly and then turn off the heat. Cover for another 1-2 minutes. You want it to be green but soft like spinach – if you leave it cooking or covered too long it will turn green/brown.