Weekly Bits: Eat Your Greens

Spring is in full bloom, and grocery stores and farmer's markets are teeming with fresh produce. It's the perfect time to try something new. This week's list of reader comments includes some tasty ideas for an uncommon pick. Plus, a cool yogurt trick.

Spring is in full bloom, and grocery stores and farmer's markets are teeming with fresh produce. It's the perfect time to try something new. This week's list of reader comments includes some tasty ideas for an uncommon pick. Plus, a cool yogurt trick.

"When you get home, strain [the nonfat yogurt] through a paper towel in the bottom of the strainer into a bowl. Makes the thickest, richest yogurt, without fat and all the sugar. So deelish when done straining, after 4 hours or so. You don't need fruit or anything with it--the best." --Maggie

"I love to saute Swiss chard and spinach together--Mmm, tasty! I also wilt Swiss chard leaves, then season a chicken breast. Wrap the chicken in a large Swiss chard leaf, cook in a skillet, add a bit of chicken broth, and cook until chicken is done. This also works well with fish fillets." --LaWanda

"This is the easiest thing: Take chard and just clean, then place chopped or whole pieces in a casserole (I have never bothered to tear it up). Take some heavy whipping cream (or heavy cream, or whipping cream), mozzarella or jack cheese, Parmesan cheese, and salt and pepper to your liking. You do not even have to mix it all up. Bake in the oven, and PRESTO! You have an excellent side dish of chard (creamed spinach style). It tastes great. I usually add a little bit of chopped or minced garlic also." --Tim

"I also saute onions and bacon; add chopped Swiss chard and then toss with pasta. Grate Parmesan cheese over it--delicious." --Annie

"I make Swiss chard rolls (like stuffed cabbage rolls). Top with bacon and tomato soup, then bake. Sounds kinda crazy, but the Swiss chard gives them an amazing flavor. My kids have always loved this meal!" --Tina

TELL US: Have a food tip or creative cooking idea? Share it on the blog, Twitter or our Facebook page.

Keep Reading

Next Up

Weekly Bits: Eco Eats

In honor of Earth Week, we focused on some easy ways to green up your cooking. Our latest comment roundup includes some of the great responses you, our readers, shared on saving energy in the kitchen. Also on this week's menu: Get your green on with more ways to love asparagus.

Weekly Bits: Back-to-School Eats

We celebrated back-to-school week this week! (Could you tell?) You gave us lots of tips making back-to-school transitions easier at every time of day -- breakfast, lunch, even snack time

Weekly Bits: Eat Your Vegetables!

Check out these reader comments on lightening up eggplant Parmesan, stuffing squash blossoms, and other tasty tidbits.

Weekly Bits: Movin' Up

Last week, we got an upgrade: Healthy Eats is now hosted at our parent site, FoodNetwork.com. But we haven't changed our wholesome approach to food, or lost any of the great recipes and tips you've come to expect from us. Find out what everyone's saying about the move, and check out some of our readers' latest recipe suggestions.

Weekly Bits: Foods We Love

This week, we told you about some of our go-to healthy foods -- cottage cheese, leftover rice and our top picks for jarred pasta sauces. You came back with even more ways to love them. Here are some of our favorite ideas.

Weekly Bits: More Fall Faves

Brussels sprouts have a bad reputation, but they got lots of praise -- and some yummy serving suggestions -- from you guys this week. Winter squash also had plenty of fans, and butternut squash seems to be the favorite variety from our informalFacebook poll.