Mary Ann's Blog

Got Swiss Chard?

Swiss chard is coming in like crazy in my garden and I like it sauteed with garlic and hot red pepper flakes but sometimes I use it as a filing for an open face one crust free form pie. It is a great way to use up an abundance of  it; two big bunches will cook down to about 2 cups well squeezed chard. You will need 2 cups sauteed Swiss chard for the filling mixed with caramelized onion, crispy pancetta, salt and pepper to taste. I add some chunks of a good melting cheese like mozzarella, Fontina or Montasio. Roll your favorite pie or even bread dough recipe into a 14 inch round and place it on a parchment lined baking sheet.

Spread the filling to within 1 1/2 inches of the edges. Then fold the edges in towards the filling. Bake at 375F until crust is nicely browned and filling looks set. Serve warm or cold. This is great for a totable picnic too.


  1. Ann Marie's avatar

    Ann Marie

    Thank you for another great recipe for Swiss Chard. This sounds so good - I'm going to make it for the weekend.
    I make your Stuffed Swiss Chard recipe often - everyone loves it, and I have even frozen leftovers - if there are any - YUM *_*
  2. Luigi W.'s avatar

    Luigi W.

    My Nonni use to grow Swiss Chard on the ranch when i was growing up as a kid ... In fact they use to use ship it to San Francisco to the market back in the day. Love the recipe, Grazzi!
  3. Hugh Mulligan's avatar

    Hugh Mulligan

    What is the name of Chef Lee's restaurant in Portland Maine?

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