Chard recipes
Spinach with onions and pine nuts
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 25 g pine nuts
- 1 garlic clove crushed
- 1 nutmeg grated
- 2 tsp wine vinegar, or similar
- 1 bunch spinach chopped
Instructions
- Heat the oil in a pan.
- Add the onion, cover, then gently fry for 15 mins until soft and almost transparent.
- Add the pine nuts, turn up the heat, then fry for 5 mins more or until the onions are dark golden.
- Stir in the garlic, grate in a little nutmeg, then fry for 1 min. Splash in vinegar.
- Stir in the spinach and cook for 2-3 minutes, until wilted.
- Season to taste, and serve.
Chocolate Spinach Smoothie
Servings: 1
Equipment
- Blender
Ingredients
- 200 ml full fat milk
- 150 g plain full-fat Greek yogurt
- 15 g quinoa (dry) or 6 tbsp of cooked quinoa
- 30 g spinach leaves
- 3 tsp cacao powder
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- ice
Instructions
- Cook quinoa as per packet instructions - cool before blending. You can cook more than 15 grs and keep the rest for other recipes.
- Put all ingredients in a blender and blitz.
- Pour into a glass and enjoy!
Super Green Soup
Servings: 4
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, peeled and crushed
- 1000 ml vegetable stock
- 2 head broccoli, cut into florets
- 200 g spinach leaves
- fresh basil
- 50 g sour cream
- salt and pepper
Instructions
- Soften the onion and garlic with the olive oil in a sauce pan. Add the vegetable stock. When it starts boiling, cover and reduce heat to low. Simmer for 5 minutes.
- Add the broccoli and simmer until tender (more or less 7 minutes). Add the spinach and let simmer until spinach has wilted. Set aside to cool down and add the basil.
- Using a hand blender or food processor, blend until the soup becomes smooth.
- Serve soup in bowls and stir in the sour cream into each one.
Tuna, Bean + Spinach Salad
Servings: 4
Ingredients
- 200 g spinach leaves
- 200 g cherry tomatoes halved
- 2 red peppers capsicums, chopped
- 240 g tinned tuna in olive oil (drained weight)
- 1 x 400g tin cannellini beans rinsed and drained
- 4 tbsp white wine vinegar
- 2 garlic cloves peeled and crushed
- Fresh basil chopped
- salt and pepper
Instructions
- Combine the spinach leaves, cherry tomatoes and red pepper in a large bowl.
- Add the tuna (including the oil) and the cannellini beans to the salad bowl and combine.
- To make the dressing, combine the white wine vinegar, crushed garlic and basil leaves in a small jar with a screw top lid. Season well and shake to combine.
- Drizzle half of the dressing over the salad.
Warm Pesto Lentils with Feta and Spinach
Ingredients
- 1 tbsp extra virgin olive oil
- 1 onion diced
- 100 g feta cheese
- 150 g spinach leaves
- 400 g green lentils 1 can
- 2 tbsp pine nuts toasted
- 2 tbsp basil pesto
Instructions
- In a medium pan, sweat the onions in the oil for about 5 min until soft and starting to turn golden.
- Add the lentils, feta, spinach, pine nuts and the pesto. Stir then add 4-5 tbsp water to loosen.
- Season with generous amounts of black pepper, and salt to taste.
Notes
Switch ingredients and add to it according to what you have available, e.g. swap feta for fried halloumi, add some spices. If you don't have pesto, add a tbsp lemon juice.
Coconut, Spinach and Chickpea Curry
Servings: 4
Ingredients
- 2 tbsp olive oil
- 2 onions peeled and diced
- 2 red peppers capsicums, deseeded and chopped
- 3 garlic cloves peeled and crushed
- 2 cm root ginger peeled and grated
- ½ lemon zest and juice
- 1 red chilli finely sliced
- 800 g chickpeas (2 cans) drained and rinsed
- 400 ml full fat coconut milk
- 350 g spinach leaves
- Fresh coriander
- salt and pepper
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onion and pepper and cook for 5 minutes, until the vegetables are softened. Add the garlic, ginger, lemon zest and chilli and cook for another 3 minutes.
- Increase the heat and add the chickpeas. Stir until the chickpeas are coated with the spices.
- Pour in the coconut milk, bring to the boil, and then simmer for 10 minutes. Add a handful of the spinach and stir. Once the spinach has wilted down, you can add another handful of spinach. Repeat until all of the spinach has been added. Stir in the lemon juice and season with salt and pepper.
- Divide the curry and serve in warmed bowls. Sprinkle with fresh coriander.
Notes
LEFTOVER TIP: Curries improve in flavour when made in advance.
Fusilli with Spinach and Cream
Servings: 2
Ingredients
- 150 g fusilli pasta
- 1 onion/leek, finely chopped
- 150 ml cream
- 1/2 garlic clove, chopped
- 2 tbsp tbsp (16g) pine nuts, toasted
- 1 1/2 tbsp olive oil
- 100 g spinach
- 5 g basil leaves, chopped
- 1/2 lemon zest
Instructions
- Cook the fusilli in a pot of boiling salted water till done, then drain.
- Separate the spinach stems from the leaves, and chop/slice both.
- Meanwhile, heat the olive oil in a large pan over a moderate heat.
- Add the chopped onion/leek and cook for 10 minutes.
- Add the spinach stems and garlic and cook for 5 minutes.
- Add the cream, basil, lemon zest and spinach leaves and cook for 2-3 minutes.
- Add the cooked fusilli to the creamy mixture and toss it all together.
- Season well and serve.
Spinach and Garlic Frittata
Servings: 4
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, sliced
- 4 garlic cloves, crushed
- 400 g spinach leaves
- 8 eggs
- 40 g parmesan cheese, grated
Instructions
- Preheat oven to 180ºC/350ºF.
- Heat olive oil in a non-stick, ovenproof fry pan over medium heat, add onion and garlic.
- Sauté until soft - about 5 minutes.
- Add spinach and stir until wilted (2-3 minutes) and any released liquid has evaporated.
- Meanwhile beat the eggs in a bowl and season.
- Arrange vegetables evenly across the pan and gently pour over the eggs, sprinkle over the cheese.
- Cook until the eggs are firm around the edges, about 4-5 minutes. Transfer the pan to the oven and cook until the frittata is set and golden on top, 7-10 minutes. Let cool briefly.
Notes
Leftover tip: Store the remaining frittata in an airtight container in the fridge for up to 2 days. Serve cold between two or reheat if desired.
Spinach Stuffed Chicken
Servings: 2
Ingredients
- 250 g skinless chicken breast
- 2 tbsp full fat cream cheese
- 20 g spinach leaves finely chopped
- Fresh parsley finely chopped
- Fresh chives finely chopped
- 100 g rocket arugula, (or mixed leaves) to serve
Instructions
- Preheat the oven to 180° C.
- In a small bowl, combine the cream cheese, spinach and herbs until well mixed.
- Carefully make an incision on the underside of the chicken breasts wide enough to hold the cheese mixture. Spoon half the mixture into each incision and press the chickens back together. Place the stuffed chicken breasts in an oven-proof dish. Transfer to the oven and bake for around 30 minutes, or until the chicken is completely cooked.
- Serve across two plates, each with a side of leafy mixed greens.
Notes
TIP: Serve with a crunchy green salad or steamed green vegetables
Portobello Toast with Spinach and Chickpeas
Servings: 2
Ingredients
- 4 portobello mushrooms
- 2 tbsp extra virgin olive oil
- 200 g spinach leaves
- ½ tsp ground paprika
- ¼ x 400g tin chickpeas drained and rinsed (see Note)
- Fresh parsley chopped
- salt and pepper
Instructions
- Turn the grill to high. Place the mushrooms on the baking tray, drizzle with oil and season with a pinch of salt and black pepper to taste. Place under the grill for 3 minutes.
- Meanwhile, place the spinach in a small pan with a splash of water and cook on medium heat until it has wilted. Drain and sprinkle with paprika.
- Place the chickpeas in a bowl and mash with a fork.
- Divide the spinach and chickpeas between the mushrooms and serve across two plates. Garnish with parsley.
Creamy Tofu and Spinach
Ingredients
- 100 g plain full-fat Greek yogurt
- 2 tsp ground garam marsala
- ½ tsp ground turmeric
- ½ tsp ground cumin
- 2 tsp extra virgin olive oil
- 200 g firm tofu cut into cubes
- ½ onion peeled and diced
- 2 garlic cloves peeled and finely chopped
- 2 cm root ginger peeled and grated
- 200 g spinach leaves
- Fresh coriander chopped
Instructions
- Place the yogurt, garam masala, turmeric and cumin in a bowl and mix well. Set aside.
- Heat 1 tsp of the olive oil in a large frying pan over medium heat. Add the tofu and cook for 5-6 minutes until browned. Remove from the pan and set aside. Wipe the frying pan clean with kitchen towel.
- Heat the remaining olive oil in the frying pan and sauté the onion, garlic and ginger for 5 minutes, or until the onion has softened. Add the spinach with a small splash of water and cook for 2-3 minutes, or until the spinach has wilted (you may have to add the spinach in batches if the pan isn’t big enough).
- Return the tofu to the frying pan and warm through. Add the yogurt mixture a tablespoon at a time, stirring it through gently before adding the next tablespoon (this should prevent the yogurt from curdling).
Frittata with peppers, red onion spinach and turmeric
Servings: 4
Ingredients
- 2 tbsp coconut oil
- 1 red onion
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 100 g spinach
- 6 eggs
- 120 ml water
- 1 tbsp turmeric
- salt and pepper
Instructions
- Cut the onion and peppers into 1cm squares.
- Heat the oil in a large non-stick frying pan over a medium heat and gently sweat the peppers and onions until soft – about 20 minutes.
- Shred the spinach and stir into the vegetables until wilted.
- Beat the eggs, together with water, turmeric salt and pepper.
- Pour over the vegetables and mix well.
- Cook over a medium low heat until the egg mixture has almost set.
- Finish off under a hot grill to brown to the top.
- Allow to cool slightly in the pan before turning out onto a plate.
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