Swiss Chard: Jewel-toned Summer Love
You eat first with your eyes. A common phrase and entirely true. Maybe it’s why it’s so easy to pick up a bunch or two of Swiss chard at the farmer’s market - it’s beautiful. Swiss chard is undeniably one of the most visually stunning vegetables in the garden and kitchen. Its beauty lies in the striking contrast between its lush, deep green leaves and the vibrant stems that run like painted brushstrokes through the center and veins.
The leaves themselves are broad, crinkled, and glossy - like oversized spinach with more texture and volume. They curl and ripple along the edges, catching the light in a way that makes them look almost sculptural. But it’s the stems that truly steal the show: they come in a spectrum of colors so vivid they seem almost unreal.
Depending on the variety, Swiss chard’s stalks may be snowy white, ruby red, rich magenta, tangerine orange, lemon yellow, or bright pink - and sometimes all of them at once. The aptly named “Bright Lights” variety, for example, is like a vegetable bouquet, each stalk offering a different hue that lights up a plate or garden bed.
When bunched together, chard is bold and dramatic, like a living bouquet of color and form. It brings not just flavor but a sense of vitality and artistry to food - turning a simple sauté or gratin into a visual celebration.
Swiss chard is far more than just a pretty face; it’s a culinary workhorse that adds depth, color, and character to countless dishes around the world. Join me today as I take a deeper look at this glossy leaved beauty from its beginnings on the ancient Mediterranean shores to modern garden beds and upscale kitchens along with plenty of quirky facts you may not know. Let’s go!
Not Really Swiss, But Definitely Chard
Swiss chard’s roots run deep into the Mediterranean basin, traced specifically to Sicily making its name more suited to “Sicilian beet” because of its origins. Despite its name, Swiss chard has no particular ties to Switzerland. The “Swiss” label was likely assigned by 19th-century seed catalogers to distinguish it from French spinach or other leafy greens. In fact, chard is believed to be a descendant of wild sea beets which were native to coastal Europe and the Middle East.
Historically, ancient Greeks and Romans were among the first to cultivate chard, using both the leaves and stems in cooking. The plant’s vibrant stalks—ranging from ruby red to saffron yellow and pearly white—were appreciated as much for their ornamental value as for their utility in the kitchen. Over time, chard spread through Europe and eventually into North America, where it gained popularity in home gardens for its ease of growth and generous harvests.
A World of Chard
Swiss chard is now grown in many regions worldwide, thanks to its adaptability to diverse soil and climate conditions and rising consumer demand for healthy, nutrient-rich vegetables. Swiss chard is cultivated in temperate and subtropical climates, thriving in well-drained, loamy soils. Its ability to tolerate a range of temperatures and its extended harvesting period that produces multiple harvest from a single plant make it a popular choice for commercial growers and home gardeners alike.
Major production and export centers include:
China: The leading global exporter of chard in 2023, reflecting large-scale commercial cultivation.
Belgium, Spain, Mexico, Netherlands, Poland, Ecuador, Egypt, France, and Türkiye: These countries are also significant exporters, indicating robust production for both domestic use and international markets.
Ethiopia, United States, Italy, Vietnam, New Zealand, Australia, India, France, Netherlands, and Uzbekistan: Notable as top suppliers and exporters, with Ethiopia and the United States particularly prominent in global trade.
The crop's popularity is further boosted by the growing interest in organic and sustainable agriculture, with Swiss chard featured in meal kits, health-focused restaurants, and international cuisines. Technological advancements such as hydroponic and vertical farming are also expanding its production footprint, allowing for higher yields and year-round availability in urban and peri-urban settings
One Plant, Many Personalities
Swiss chard is a member of the beet family (Beta vulgaris), but unlike beets, it's bred and grown for its leaves and stalks rather than its root. They’re members of the Chenopodiaceae, or goosefoot, family, so named for the shape of their leaves. It comes in a wide range of varieties distinguished mainly by stem and leaf color and texture, and plant size.
The most popular types can be grouped into two main categories: classic white-stemmed varieties and colorful or rainbow varieties. The vibrant color palette points to the rich variety of phytonutrients - plant chemicals rich in antioxidants and anti-inflammatory properties - chard contains. The plants can be further subdivided into varieties with savoyed (crinkled) leaves or smooth leaves.
The Garden’s Easy Overachiever
Swiss chard is a dream plant for both beginner and seasoned gardeners. It’s low-maintenance, resistant to many pests, and incredibly generous when it comes to yield. It’s also easy to grow in your garden, raised beds, or containers.
Planting Season Swiss chard can be planted in early spring for a summer harvest or in late summer for fall and even winter crops in mild climates. In many regions, chard can be harvested year-round.
Soil and Location Swiss chard thrives in full sun but tolerates partial shade, especially in hot climates. It prefers well-draining soil rich in organic matter with a pH between 6.0 and 7.0.
Sowing Sow seeds directly in the ground about ½ inch deep and 2 inches apart and then thin seedlings to 6–12 inches apart to give them room to grow. If you’re starting them indoors, transplant the seedlings with 4-6 true leaves after the last frost.
Watering
Requires regular watering, especially during dry periods.
Mulch around the base to retain moisture and keep weeds down. Chard loves nitrogen so side dress with compost about 4-6 weeks after planting.
Harvesting
Start harvesting outer leaves when they are 6–8 inches long. Leave the inner leaves so the plant continues to grow, providing multiple harvests from the same plant.
Swiss chard grows well in pots, making it ideal for patios or balconies. Use a large container (at least 12 inches deep) with rich potting mix.
From Garden to Plate
Swiss chard is a culinary chameleon. Its leaves can be used much like spinach or kale, while its stems can be treated like asparagus or celery - adding crunch, flavor, and color to a wide variety of dishes. It has an earthy flavor that is slightly salty and mildly bitter. The stems tend to be sweeter and crunchier, while the leaves are more tender and savory. It pairs well with garlic, onions, dried fruits (like raisins or currants), citrus, and vinegars.
Some popular and creative ways to use Swiss chard in the kitchen.
Sautéed or Braised: The most popular method is to sauté chard with olive oil, garlic, and sometimes onions. The stems are typically cooked first to soften, then the leaves are added and wilted. A squeeze of lemon or a splash of vinegar brightens the flavor.
Egg Dishes: Add chopped chard to scrambled eggs, omelets, frittatas, or quiches like the one shown here. It pairs well with cheeses like Gruyère or feta and other vegetables.
Pasta and Grains: Swiss chard can be tossed with pasta, layered in lasagna, or served over creamy polenta. It’s also a great addition to grain bowls and risottos.
Soups and Stews: Swiss chard is excellent in soups like minestrone, lentil soup, or vegetable stews, where it adds color, texture, and nutrition. It can be substituted for spinach or kale in most recipes.
Stuffed or Baked Dishes: Use chard as a filling for ravioli, spanakopita (Greek savory greens pie), or as a pizza topping. The leaves can also be used to wrap fillings, similar to stuffed grape leaves.
Salads: While mature chard leaves are usually too tough to eat raw, baby chard is tender and makes a good salad green. The stems can be pickled and added to salads for crunch.
Stir-Fries: Add chard to stir-fries, combining it with other greens or vegetables, and finish with sauces like hoisin or soy.
Side Dishes: Simply steamed, Swiss chard can be served as a side, and the stalks can be prepared like asparagus.
Don’t toss the stems - they’re delicious! Try roasting them with olive oil and herbs, pickling them, or adding to vegetable broths for extra flavor and color.
How the World Cooks Chard
Swiss chard’s versatility makes it a staple in Mediterranean, Middle Eastern, and modern vegetarian cuisines.
Italy: Zuppa di Bietole - chard soup flavored with beans, garlic, and Parmesan.
France: Tourte de Blettes - a sweet-savory pie from Nice combing Swiss chard with raisins. (shown)
Middle East: Lebanese Selek Mehchi - chard leaves stuffed with rice, tomato, and spices.
Croatia: Blitva - a rustic side dish combining chard with potatoes, garlic, and olive oil.
Colorful Facts About a Colorful Green
Swiss chard is full of surprises beyond its bold colors and culinary charm. Here are a few fun and little-known facts.
Used as Natural Dye: Historically, the vivid pigments in Swiss chard were used to dye fabrics or add color to food before artificial dyes existed.
Entirely Edible: While chard isn’t grown for its roots like beets, the entire plant is technically edible - even the root, though it’s fibrous and not commonly consumed.
Chef Favorite: Bright Lights chard is often chosen for high-end culinary plating, not just for its taste but for its visual drama.
Grown as an Ornamental: In addition to its culinary uses, chard is often grown for its decorative appeal in gardens, especially the multi-colored varieties.
Attracts Beneficial Insects When grown in a garden, Swiss chard attracts pollinators and beneficial insects like ladybugs, making it a friend to other plants.
Many Monikers: Chard is also know by a variet of names worldwide, including silverbeet, spinach beet, crab beet, seakale beet, mangold, white beet, perpetual spinach, and Roman kale.
Year-Round Crop: Chard is hardy and can be grown year-round in many regions. It tolerates both summer heat and mild frosts, making it a versatile crop for gardeners.
Rainbow Chard Pasta
Look for This When Buying
Whether at the grocery store, farmers market, or your local CSA pickup, fresh Swiss chard should look vibrant and crisp. Tips for choosing the best bunch:
Leaves: Look for firm, unblemished leaves with deep green or colorful hues. Avoid yellowing or wilted leaves.
Stems: Stalks should be firm and free of bruises or cracks.
Size: Larger leaves may be tougher but more flavorful; younger leaves are tender and good for raw uses.
Shrimp and Grits with Red Eye Gravy and Swiss Chard
Storing Your Chard
Swiss chard is best used within a few days of purchase, but with proper care, you can stretch its shelf life.
Refrigeration: Store unwashed Swiss chard in a plastic or reusable produce bag and keep in the crisper drawer of your fridge. It typically lasts 3-5 days when properly stored.
Freezing: Blanched and frozen chard can be kept for long-term storage. Wash is thoroughly, separating stems and leave. Blanch the leaves for 2 minutes and the stems for 3 minutes, cooling in ice water to stop the cooking process. Drain, pat dry, and pack into freezer bags.
Nutritional Powerhouse
Swiss chard has a wide range of health benefits, thanks to its dense concentration of vitamins, minerals, fiber, and antioxidants. Because it is very low in calories, it is a nutrient-dense option for weight management and overall health.
Nutritional Composition: Systematic reviews have identified chard as an excellent nutritional source. It is rich in vitamin K (crucial for blood clotting and bone health), vitamin A (important for vision, immune function, and organ maintenance), and vitamin C (an antioxidant that supports immune health, wound healing, and iron absorption). It also provides significant amounts of magnesium, potassium, calcium, and iron.
Digestive Health: Chard is high in fiber, which supports gut health, regular bowel movements, and may lower the risk of colon cancer.
Antioxidant Rich: Chard contains carotenoids, such as beta-carotene, lutein, and zeaxanthin, which help protect cells from oxidative stress, support eye health, and may reduce the risk of age-related macular degeneration and some cancers. It’s also high in polyphenols and flavonoids, and betalains which are potent antioxidants which decrease your chances of developing certain chronic diseases.
Bone Friendly: The combination of vitamin K, calcium, and magnesium, found plentifully in Swiss chard, helps support bone health by maintaining bone density and consequently reducing the risk of osteoporosis and bone fractures.
Brain Health: The potassium, vitamin K, and antioxidants in chard are linked to better cerebral blood flow and my help protect against cognitive decline and dementia.
Helps Regulate Blood Sugar: Swiss chard contains alpha-lipoic acid, an antioxidant shown to lower glucose levels, increase insulin sensitivity, and prevent oxidative stress-induced changes in patients with diabetes. Some studies also suggest it may help with diabetic neuropathy and protect against retinopathy. Certain flavonoids in chard, such as syringic acid, help regulate blood sugar by inhibiting enzymes that break down carbohydrates.
Roasted Polenta with Swiss Chard
Quick, Weeknight-friendly Ideas
Swiss chard is one of those rare greens that can swing rustic or elegant, and it’s just as comfortable in a 10-minute weeknight sauté as it is layered in a fancy tart. Whether you have a whole bunch or just a few leaves left in the fridge, here are four simple and flavorful ways to put chard on the table—tonight.
Sauté and Serve: The easiest way to use chard - chop it, sauté it in olive oil with garlic and a pinch of chili flakes, and finish with lemon juice.
Toss into Pasta: Add sliced chard to hot pasta during the last minute of cooking. Reserve some pasta water, then toss everything with olive oil, grated Parmesan cheese, and black pepper.
Add to Eggs: Fold chopped chard into scrambled eggs, omelets, or frittatas. It pairs beautifully with cheese (goat, feta, cheddar) and herbs like dill or thyme.
Build a Grain Bowl: Cook some quinoa, farro, or rice. Top with sauteed chard, a fried egg, avocado slices, and a drizzle of tahini or vinaigrette. Add a sprinkle of seeds or nuts for crunch.
A Cautionary Note
If you’re taking blood thinners like Coumadin or warfarin, it’s important not to suddenly change how much vitamin K you eat. Vitamin K plays a big role in blood clotting, so eating a lot more or less of it can affect how well your medication works.
Remember, it’s your overall diet and eating habits that really matter when it comes to staying healthy and preventing disease—not just focusing on specific foods.
It’s always better to have a balanced diet with a variety of foods rather than zeroing in on just a few “superfoods” as the secret to good health.
Herb Spotlight
Marjoram
Marjoram (Origanum majorana) is a perennial herb native to the Mediterranean region, Cyprus, Turkey, Western Asia, the Arabian Peninsula, and the Levant. Its history stretches back over 2,000 years, and it has played a significant role in the culinary, medicinal, and cultural traditions of many civilizations.
In ancient Greece, marjoram was considered a symbol of happiness and was called the "joy of the mountain." The Greeks used it in wedding ceremonies, crowning young couples with marjoram wreaths to bring happiness and love. The herb was also believed to have healing properties, used as a remedy for ailments such as poison, convulsions, and edema. Mythology links marjoram to Aphrodite, the goddess of love, and one legend tells of Amaracus, the royal perfumer of Cyprus, being transformed into the plant.
The Romans valued marjoram both for its culinary uses and as a symbol of happiness and longevity. It was featured in ancient Roman cookbooks as one of the most popular herbs and was believed to increase lifespan. Marjoram was also mentioned by classical authors like Dioscorides and Hippocrates, who used it as an antiseptic.
During the Middle Ages, marjoram spread to the British Isles, where it was used to flavor beer and tobacco before the widespread adoption of hops. It was also popular in monastery gardens, where monks prepared medicinal teas and ointments from it. In folklore, marjoram was associated with love, happiness, and even the afterlife; it was thought that marjoram growing on a grave would bring happiness in heaven.
Marjoram's use in the United States became more common only after World War II. Today, it remains a staple in Mediterranean cuisine and is used worldwide for its mild, sweet, and aromatic flavor, as well as its essential oil in cosmetics and perfumes
What Kind of Plant is Marjoram, Really?
Marjoram belongs to the Lamiaceae family, commonly known as the mint family which includes other well-known herbs such as mint, basil, oregano, sage, thyme, and rosemary. The plant is highly aromatic, with a warm, sweet, slightly bitter, and spicy scent reminiscent of pine and citrus.
Like so many Lamiaceae, its stems are square in cross-section and it has soft, hairy foliage making it easily distinguishable. It’s small, two-lipped, pale white or pink flowers are grouped in spikelike clusters at the ends of the stems and attractive to bees and other pollinators.
There are several closely related types of marjoram, each with subtle differences:
Sweet Marjoram The most common culinary variety - mild, sweet, and floral - it’s what cooks mean when they say “marjoram”.
Pot Marjoram A more pungently flavored varietal it’s often used as a substitute for oregano and is popular in Turkish and Greek cuisine.
Wild Marjoram Technically oregano but still referred to as “wild marjoram” it has a stronger, spicier flavor.
Tasting Notes: Marjoram’s Gentle Touch
Marjoram has a mild, sweet, and delicately herbaceous flavor. It’s often describe as a gentler version of oregano, but with layers of citrus, pine, and floral notes that make it uniquely complex. It’s not spicy or overpowering - it brings a soft herbal warmth that lingers slightly on the palate.
Where oregano shouts, marjoram whispers. It brightens a dish like the homemade ravioli with ricotta, lemon, and marjoram shown without taking over and plays well with both bold and subtle ingredients.
Where Marjoram Really Shines
Marjoram is versatile and surprisingly flexible in the kitchen. It works well with subtle flavors but can also balance more robust ingredients.
Vegetables: Marjoram pairs especially well with roasted vegetables such as potatoes, carrots, sweet potatoes, green beans, cauliflower, and winter squashes. It enhances both the sweet and savory notes of these ingredients.
Meats and Poultry: It is a classic seasoning for poultry, pork, beef, lamb, and game. Marjoram is often included in marinades, rubs, and stuffing for these proteins, particularly in Mediterranean and Central European cuisines.
Eggs and Cheese: The herb complements eggs (in omelets, quiches, and frittatas) and cheese dishes, adding an aromatic lift.
Soups and Stews: Marjoram is a staple in many soups, chowders, and stews, especially those with a tomato or bean base. It is also used in traditional European goulashes and chowders.
Sausages and Preserved Meats: It is a key ingredient in forcemeats, sausages, and other preserved meats, contributing its unique aroma.
Herb Blends: Dried marjoram is found in blends like herbes de Provence and poultry seasoning.
Fresh marjoram is best added at the end of cooking to preserve its delicate flavor, while dried marjoram can be added earlier in the process. Note that only the leaves are used; stems should be discarded.
Marjoram’s subtle, sweet, and slightly spicy flavor makes it a favorite among chefs for adding complexity without overpowering other ingredients.
Fresh or Dried? Here’s How to Keep It Tasting Great
Fresh marjoram is usually found in small herb bunches, especially at farmer’s market, specialty grocers, or home gardens.
Look for vibrant green leaves that are soft and not wilted or yellowing.
Store in the refrigerator, wrapped in a damp paper towel inside a loose plastic bag. It keeps for about 4-5 days.
For longer storage, freeze marjoram in olive oil or make herb ice cubes.
Dried marjoram is more widely available and keeps well for up to a hear if stored in a cool, dark pantry. Choose brands that label the origin and harvest date when possible - fresher is always better.
Substitution tip: If you don’t have majoram, use oregano in smaller amounts, or try a blend of oregano and basil to mimic its softer profile.
Eggplant and Ricotta Tart with Marjoram
Herbs That Play Nice with Marjoram
Marjoram pairs especially well with other Mediterranean herbs and is often used in combination to create complex, balanced flavors.
Oregano: Both belong to the Origanum genus and complement each other in Mediterranean blends.
Thyme: Their subtle, earthy flavors work well together in soups, stews, and roasted dishes.
Rosemary: Adds a piney note that enhances marjoram’s sweetness.
Sage: The savory, slightly peppery flavor of sage is balanced by marjoram’s mildness.
Parsley: Offers freshness that lifts marjoram’s gentle aroma.
Basil: Brings a sweet, peppery contrast.
Savory and tarragon: Used in classic French blends like herbes de Provence.
Lavender and fennel: Also found alongside marjoram in herbes de Provence.
Marjoram’s mild, sweet, and slightly citrusy flavor makes it ideal for blending with stronger herbs, softening their intensity and adding complexity. It works well with garlic, onion, and lemon, which further highlight its gentle notes. In savory dishes, marjoram is often combined with herbs that have a more assertive or resinous profile, such as rosemary or sage, to create a harmonious seasoning.
Just a Sprinkle of Wellness
Marjoram is an aromatic herb valued not only for its culinary uses but also for its wide range of potential health benefits, many of which are supported by both traditional use and scientific research. Key health benefits of marjoram include:
Antioxidant properties: Marjoram is rich in antioxidants such as phenolic compounds, flavonoids, and carvacrol, which help protect cells from damage caused by free radicals and may lower the risk of chronic diseases like cancer and heart disease.
Anti-inflammatory effects: The herb contains compounds that reduce inflammation, which is important for preventing conditions such as heart disease, diabetes, arthritis, and some cancers.
Digestive health: Marjoram has antispasmodic properties that can soothe digestive discomfort, relieve bloating, constipation, and indigestion, and promote overall gut health.
Hormonal balance: Marjoram may help regulate menstrual cycles, relieve symptoms of polycystic ovarian syndrome (PCOS), and restore hormonal balance in women.
Stress and anxiety relief: The herb has calming effects on the nervous system, helping to reduce stress, anxiety, and symptoms of depression, especially when used in aromatherapy or as tea.
Heart health: Marjoram supports cardiovascular health by helping to lower blood pressure, improve blood flow, and protect blood vessels from oxidative damage.
Antimicrobial and antibacterial activity: Marjoram demonstrates antimicrobial properties, making it useful for treating minor infections, preventing fungal growth, and supporting oral and skin health.
Other benefits: Marjoram may help control blood sugar levels, act as a natural diuretic to support kidney health, relieve pain (such as headaches and muscle aches), and promote healthy skin and hair.
Caramelized Onion and Marjoram Ciabatta
Did You Know? Marjoram Edition
Symbol of joy: In ancient Greece, marjoram was considered a symbol of happiness and used to crown newlyweds.
Queen of the kitchen: In old European herb lore, marjoram was called the “herb of grace” and believed to protect the home from sorrow.
Happily Ever After: Often used in love spells and folk traditions, young women would place marjoram under their pillows to dream of their future husbands.
Eternal Happiness: If marjoram grew on your grave, it was thought to bring happiness in the afterlife.
Let’s get cooking!
Whether you’re a seasoned home chef or just starting your wellness journey, cooking with Swiss chard is an easy way to elevate your meals and nourish your body. Embrace this colorful supergreen and transform everyday dishes into vibrant, healthful experiences—because nutritious eating should always be tasty and fun!
Swiss Chard Wraps with Tahini Lemon Sauce
Swiss Chard Wraps with Tahini Lemon Sauce are a celebration of color, texture, and garden-fresh flavor. Large, tender chard leaves take the place of tortillas, creating a naturally gluten-free, nutrient-rich vessel for layers of crisp vegetables, creamy hummus, and a bright, lemony tahini drizzle.
Each bite delivers a contrast of flavors: the earthiness of chard, the crunch of raw carrots and cucumbers, the richness of avocado, and the zing of citrus and garlic. A sprinkle of fresh herb marjoram—brings a lively herbal note that ties everything together.
Blanching the chard leaves briefly softens them just enough to roll without tearing, while preserving their vibrant green color and slight bitterness—a lovely counterpoint to the smooth hummus and nutty tahini sauce. These wraps are endlessly customizable: you can tuck in cooked quinoa or chickpeas for extra protein, swap in seasonal vegetables, or add roasted tofu, grilled chicken, or smoked salmon to make it a heartier main.
Perfect for warm-weather lunches, picnic spreads, or light dinners, these wraps come together quickly and feel anything but basic. They’re the kind of meal that looks as beautiful as it tastes—and leaves you feeling fresh, satisfied, and just a little bit proud of your plate.
💡 Make-ahead tip: Prepare the chard leaves, tahini drizzle, and sliced veggies in advance. Then assemble just before eating for a quick and nourishing meal on the go.
Swiss Chard Wraps with Tahini Lemon Sauce
Ingredients
- For the Wraps:
- 4 large Swiss chard leaves (choose the biggest, unblemished ones)
- ½ cup hummus (store-bought or homemade)
- ½ avocado, sliced
- 1 small carrot, julienned or shredded
- ½ cucumber, julienned or sliced into thin sticks
- ½ red bell pepper, thinly sliced
- Fresh marjoram (or mint, parsley, or cilantro)
- ¼ cup cooked quinoa, lentils, or chickpeas (optional)
- 4 oz. cooked protein (grilled chicken, tofu, smoked salmon, optional)
- Salt and pepper, to taste
- For the Sauce:
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp pure maple syrup or raw honey (optional)
- 1–2 tbsp water (to thin)
- Pinch of salt
Instructions
- Bring a large pot of water to a boil and fill a large bowl with ice water.
- Trim the thickest part of the chard stems (you can save them for stir-fries or pickling).
- Blanch the leaves for 10–15 seconds—just until they turn bright green and flexible. (No need to blanch if your leaves are tender and flexible enough raw.)
- Transfer to ice water to stop the cooking. Pat dry gently with a clean towel.
- Whisk together tahini, lemon juice, sweetener (if using), salt, and just enough water to make a smooth, pourable sauce.
- Lay a chard leaf flat, rib side down.
- Spread a generous spoonful of hummus down the center.
- Layer on your veggies: carrot, cucumber, bell pepper, avocado, and optional meat, grains, or beans.
- Add a sprinkle of salt and pepper and a few fresh herb leaves.
- Drizzle with the tahini-lemon sauce.
- Roll up each wrap: fold in the sides of the chard leaf, then roll from the bottom up like a burrito. If the leaves are narrow, don't worry about folding in the sides, just make a tube shape.
- Serve cold or at room temperature with extra sauce for dipping.
Notes
- Swap hummus for mashed white beans, guacamole, or cream cheese.
- Use rainbow chard for a pop of color and added wow factor.
- Use any fresh vegetables you have in the fridge.
Zucchini, Tomato, and Swiss Chard Pesto Gratin
This Zucchini, Tomato, and Swiss Chard Pesto Gratin brings together the best of late-summer produce in a dish that’s both elegant and comforting. Thinly sliced zucchini and ripe tomatoes are arranged in beautiful spirals, nestled between ribbons of bold, garlicky Swiss chard pesto. A touch of marjoram adds subtle, aromatic depth, while a golden topping of breadcrumbs delivers the perfect crisp finish.
The result is a savory, herb-scented bake that’s rich in color and layered in flavor—ideal for entertaining or elevating a simple weeknight meal. Serve it warm or at room temperature alongside grilled mains, tossed greens, or a loaf of crusty bread to soak up every last bit.
Whether it’s the centerpiece or a standout side, this gratin is the kind of dish that feels like a celebration of the season—relaxed, rustic, and deeply satisfying.
💡 Tip: Easily prepped ahead and just as delicious the next day—if you’re lucky enough to have leftovers.
Zucchini, Tomato, and Swiss Chard Pesto Gratin
Ingredients
- For the Swiss Chard Pesto:
- 1 bunch Swiss chard, 8–10 leaves, stems removed (4 ounces)
- 1 garlic clove
- ¼ cup toasted walnuts (or pine nuts, almonds, or sunflower seeds)
- ⅓ cup grated Parmesan or Pecorino Romano
- 1-2 tsp fresh marjoram (or ¼–½ tsp dried)
- Juice of ½ lemon
- ¼–½ cup olive oil
- Salt and pepper, to taste
- For the Gratin:
- 2 medium zucchini, thinly sliced into rounds
- 3 medium ripe tomatoes, thinly sliced into rounds
- Salt and black pepper, to taste
- For the Topping:
- ½ cup breadcrumbs (panko or homemade preferred)
- 2 tablespoons chopped fresh parsley (optional)
- 1 tablespoon olive oil or melted butter
Instructions
- Bring a pot of water to a boil. Blanch chard leaves for 30–45 seconds, then plunge into ice water. Drain and squeeze dry.
- In a food processor, combine blanched chard, garlic, walnuts, Parmesan, marjoram, and lemon juice. Adjust the amount of marjoram to suit your taste.
- Pulse until roughly chopped, then drizzle in olive oil until a smooth paste forms. Season with salt and pepper to taste. Set aside.
- Preheat oven to 375°F (190°C). Lightly oil a round or oval baking dish.
- Slice zucchini and tomatoes into even, thin rounds (about ¼-inch).
- Top each zucchini slice with a thin layer of Swiss chard pesto.
- Arrange pesto topped zucchini and tomato slices in a spiral or snaking row, alternating between the two and standing them at a slight angle.
- Season with salt and pepper.
- In a small bowl, combine breadcrumbs, parsley, and olive oil. Use your fingers to rub the olive oil evenly throughout.
- Sprinkle topping over the vegetables evenly.
- Bake uncovered for 40–45 minutes, until the top is golden brown and the vegetables are tender.
- Cover loosely with foil if the topping browns too quickly.
- Let rest for 5–10 minutes before slicing and serving.
Notes
- Marjoram Substitutions: If fresh marjoram isn’t available, use a mix of fresh oregano and basil for a similar profile.
- Add Cheese Between Layers: For a richer gratin, dot small amounts of goat cheese or mozzarella between the veggie slices along with the pesto.
- Vegan Option: Omit cheese or use plant-based Parmesan-style cheese in both pesto and topping.
- Save the Extra Pesto: Use it in scrambled eggs, on crostini, or tossed with pasta.
There you have it!
From seed to skillet, Swiss chard has a way of surprising you—in the best way. Whether you’re harvesting your own or picking up a bunch at the market, it’s always worth bringing home.