Bright Lights® Recipes

Colorful, versatile recipes featuring Bright Lights®,
 our vibrant Swiss chard with tender leaves and brilliantly colored stems.

Cowboy BBQ Chicken Pizza

Prepared flatbread pizza topped with assorted vegetables and barbecue sauce on a wooden cutting board. In the background, there are fresh rhubarb, a bowl of shredded cheese, canned ingredients, and a checkered cloth.

Yields: 4-6

Ingredients

1 13.8-ounce can refrigerated classic pizza crust

1 tablespoon vegetable oil

8 stems Bright Lights®, chopped, plus 1 leaf, thinly sliced

1 1/2 cups shredded cooked chicken breast

1/2 cup barbecue sauce, divided

1 1/2 cups shredded mozzarella cheese

1/4 cup pineapple chunks, drained well

2 tablespoons thinly sliced red onion half-moons

Instructions

  1. Preheat oven to 400°F. Coat a 15 x 10-inch baking sheet with cooking spray.

  2. Unroll pizza dough onto the baking sheet and press to fit. Bake for 8 minutes, or until lightly golden.

  3. Meanwhile, in a medium skillet over medium heat, heat the vegetable oil. Sauté the Bright Lights® stems for 4 to 5 minutes, or until tender.

  4. In a medium bowl, combine the chicken and 1/4 cup barbecue sauce. Toss until evenly coated.

  5. Sprinkle mozzarella cheese over the pizza crust. Spoon the chicken mixture evenly over the cheese.

  6. Top with pineapple, red onion, and Bright Lights® stems.

  7. Bake for 10 to 12 minutes, or until the cheese is melted and the crust is golden.

  8. Drizzle with the remaining 1/4 cup barbecue sauce and sprinkle with the thinly sliced Bright Lights® leaf.

Pickled Bright Lights®

Colorful pickled vegetables in mason jars on a rustic wooden surface, with fresh vegetables and garlic nearby.

Yields: 2 16-ounce jars

Ingredients

24 Bright Lights® Swiss chard stems, cut into 4-inch pieces; leaves reserved for another use

1/2 teaspoon celery seed

1/2 teaspoon yellow mustard seed

1 jalapeño, sliced

4 cloves garlic, thinly sliced

2 1/2 cups water

1 1/2 cups white vinegar

1 1/2 cups sugar

1 teaspoon salt

Instructions

  1. Place the Bright Lights® stems in 2 16-ounce mason jars. The stems should be cut about 1/2 inch shorter than the jars.

  2. Divide the celery seed, mustard seed, jalapeño, and garlic evenly between the jars.

  3. In a medium saucepan over high heat, bring the water, vinegar, sugar, and salt to a boil.

  4. Carefully pour the hot mixture into the jars and let cool.

  5. Cover with lids and refrigerate for a minimum of 2 days before serving.

Rainbow Chard Fettuccine Toss

Close-up of a plate of creamy pasta with spinach, red peppers, and grated cheese, with a basket of colorful bread in the background.

Serves: 3

Ingredients

1 9-ounce package refrigerated fettuccine pasta

6 tablespoons butter

1 tablespoon olive oil

3 large stalks Bright Lights® Swiss chard, cut into 1-inch pieces

3 cloves garlic, thinly sliced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup shaved Parmesan cheese

Instructions

  1. Fill a medium saucepan halfway with water and bring to a boil over high heat.

  2. Add pasta and cook for 3 to 4 minutes, or until tender. Drain.

  3. Meanwhile, in a large skillet over medium-high heat, melt butter with olive oil.

  4. Add Bright Lights® Swiss chard, garlic, salt, and black pepper. Sauté for 4 to 5 minutes, or until the chard is tender.

  5. Add pasta to the skillet and cook for 1 to 2 minutes, or until heated through.

  6. Toss until evenly coated and top with shaved Parmesan cheese.

  7. Serve immediately.

Note: If refrigerated fettuccine is unavailable, dried fettuccine can be used instead. Cook according to package directions before adding it to the skillet.

Cashew Chicken & Vegetables

Close-up of a white plate with stir-fried vegetables and chicken, including snow peas, carrots, red peppers, cashews, and greens, with a fork and additional plate in the background.

Serves: 4

Ingredients

1 bunch Bright Lights®, about 1 1/4 pounds

2 tablespoons vegetable oil, divided

2 boneless, skinless chicken breasts, about 12 ounces, halved lengthwise and cut into 1/4-inch slices

1 small onion, cut into half-moon slices

8 ounces snow peas, trimmed

4 cloves garlic, minced

1/2 cup teriyaki pineapple glaze

1 teaspoon salt

1/2 cup roasted cashews

Instructions

  1. Rinse Bright Lights®. Remove the stems and cut them into 2-inch matchsticks. Set aside.

  2. Cut the leaves in half along the spine, stack them, and slice into 1/4-inch ribbons. Set aside.

  3. In a large skillet over high heat, heat 1 tablespoon vegetable oil until hot. Add chicken and sauté for 4 to 5 minutes, or until no longer pink.

  4. Add Bright Lights® stems, onion, snow peas, and garlic. Stir-fry for 3 minutes.

  5. Add teriyaki pineapple glaze, toss to coat, and cook for an additional 2 minutes, or until everything is tender.

  6. Meanwhile, in another large skillet or wok over medium heat, heat the remaining 1 tablespoon vegetable oil until hot.

  7. Add Bright Lights® leaf ribbons and salt. Sauté for 2 minutes, or until slightly wilted.

  8. Arrange the Bright Lights® leaves on a serving platter and top with the chicken and vegetable mixture.

  9. Garnish with roasted cashews and serve.

Shakshuka with Bright Lights®

Cast iron skillet with eggs, tomatoes, spinach, and cheese in a sauce.

Serves: 4

Ingredients

4 to 5 stalks Bright Lights® Swiss chard

3 tablespoons olive oil

1/2 cup chopped onion

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon paprika

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 teaspoon black pepper

1 28-ounce can diced tomatoes, undrained

1/2 cup crumbled feta cheese

1 tablespoon chopped fresh parsley

4 eggs

Instructions

  1. Remove the stems from the Bright Lights® Swiss chard, chop, and set aside. Chop the leaves and set aside separately.

  2. In a large skillet over medium heat, heat olive oil until hot.

  3. Add the chopped Bright Lights® stems and onion. Sauté for 6 to 8 minutes, or until softened.

  4. Stir in garlic, cumin, paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute.

  5. Add tomatoes and chopped Bright Lights® leaves. Cook for 5 minutes, or until the sauce is slightly thickened.

  6. Stir in feta cheese and parsley.

  7. Using a spoon, make 4 indentations in the tomato mixture and crack 1 egg into each.

  8. Cook for 8 to 10 minutes, or until the eggs are set.

Serving Suggestion: Serve with bread or pita wedges to soak up the sauce.