chard

Check out this recipe for a vegetarian hash that reader lauren posted in the Healthy Recipe community group.

I have always had a special place in my heart for hash, but let's be honest: it is far from healthy! Since I always try to eat healthy most of the time, I was excited to see a hash packed full of veggies. A combination of leeks, chard, and fingerling potatoes with fried eggs not only would make a great weekend breakfast but also a great weeknight dinner since it is fast and easy. The next time I make this I will use two bunches of chard since it cooks down so much, I felt there was not quite enough chard for four servings. Also, I would cook the eggs just a little less since I found both of them to be a touch overcooked and not as runny as I would have liked!

Keep reading to learn how to make this delicious hash!

Taco night is a regular thing in my house since they are an easy weeknight dinner. However, I've gotten bored eating the same filling, so I started exploring more authentic options on Rick Bayless's website. The first one to catch my eye was this quick chicken recipe with a variety of greens including chard, spinach, and arugula — all topped with Mexican sour cream and freshly roasted poblanos. The recipe only calls for two chicken breasts, but the onions, greens, and poblanos bulk up the filling. There was plenty for my party of four and a little left over. I topped the tacos with chopped scallions and a squeeze of lime juice; next time I'll add cilantro. Spice up your taco night with this scrumptious soft taco filling and use the leftovers for amazing quesadillas or enchiladas. Get the recipe and see how the quesadilla turned out by reading more.

The other night while roasting up some beets with the mister, I nearly panicked because he tried to throw away the leafy tops. Deal breaker! Well not really, but didn't he know the power of beet greens? Obviously not and he's not alone. Even though more and more folks are handling raw beets in the kitchen, beet greens are still viewed as being disposable.

If you're a fan of Swiss chard, then you'll love beet greens, as they are pretty much synonymous in look, taste, and use. When using beet greens, I'll rip the leaves from the stems and toss them raw in a salad or cook them up as a warm side dish. Because the stalks take a little bit longer to cook, I remove the leaves first and blanch the stems before sauteing everything together with olive oil, sea salt, chili flakes, lemon juice, and garlic. Beet greens also taste great in a hearty soup or in a veggie lasagna.

Besides tasting good, beet greens are packed with vitamins A and C and have a good amount of iron and calcium too. They're also pretty low in calories and don't contain any fat. The next time you buy beets, snap off the tops as soon as you can — this helps your beets retain moisture — and store the greens in a plastic bag in the fridge. They'll keep pretty well for about four days. One trick I learned is to ask for discarded beet greens at the farmers market. Since most people don't use the tops, the farms have a lot of beet greens that are just going to be thrown out. I usually end up with a ton for free!

How do you feel about beet greens? If you love them, tell me how you like to prepare them.

If you think gnocchi is a dish that can only be enjoyed in restaurants, think again! These days most grocery stores offer packaged gnocchi in the fresh or regular pasta sections. Why not make this staple a part of your busy-cook pantry? Then when you're in the mood for a comforting Italian-style meal, make this dish! The gnocchi is combined with hearty chard, stewed tomatoes, and white beans. The recipe calls for a topping of mozzarella and parmesan cheese, but if you are trying to eat healthy, simply omit them. Sound delish? Wait till you read the recipe.