Swiss Chard Borek, Pancake, and Stew

Chop the squash, onion, herbs, and chard stems in a blender.

Chop the chard leaves, garlic, and spices with a knife, then sauté in a skillet to wilt, adding water if necessary.

Add the blended mixture and vegetable mince, mix, and set aside without cooking.

Layer three filo pastry sheets slightly overlapping, brush with oil, place one-third of the filling in the center, roll up, and repeat with the remaining sheets to make ten rolls.

Place the rolls in a baking dish and bake at 180°C for 45 minutes.

Cut the stems of three chard leaves into julienne and mince the leaves, then mince one onion and half a chili pepper.

In a bowl, mix 180g flour, 40g chickpea flour, 100g vegetable yogurt, and 200g water, then add the onion, chili pepper, and chard leaves.

In a pan, sauté the chard stems in a little oil or water for 5 to 10 minutes to soften, then add the pancake batter on top.

Cook covered until the top is dry, then flip and cook the other side.

Serve with a dipping sauce made from soy sauce, gochugaru, black vinegar, garlic, and toasted sesame oil.

In a pot, combine 220g sliced mushrooms, cut stems from five chard leaves, 250g einkorn or similar grain, 400g crushed tomatoes, one shallot, and 500ml water.

Cook covered for 10 minutes, then add the chard leaves, 240g cooked lentils, and six sun-dried tomatoes in oil.

Adding a little ketchup improves the flavor.

Colorful chard is commonly available, while perpetual chard has finer stems and less fibrous texture.

These recipes use chard creatively for easy, vegan meals.