PASTA WITH SWISS CHARD
Garden fresh Swiss chard is quickly cooked with olive oil, garlic, and capers in this quick and easy Italian-inspired meal.
Provided by JNADRIG
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.
- Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 453 calories, Carbohydrate 62.3 g, Cholesterol 8.8 mg, Fat 17.7 g, Fiber 11.5 g, Protein 17.1 g, SaturatedFat 3.9 g, Sodium 443.5 mg, Sugar 4.2 g
SWISS-CHARD AND ALMOND PASTA
When in the mood for an inventive spin on classic spaghetti, turn to this delicious pasta filled with wilted rainbow chard, toasted almonds and a hint of lemon zest.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Toast almonds on a rimmed baking sheet 8 to 10 minutes; when cool enough to handle, chop and set aside. Bring a large pot of salted water to a boil; add pasta and cook according to package directions until al dente. Reserve 1 1/4 cups pasta water; drain.
- Meanwhile, in a large straight-sided skillet, heat 1/4 cup oil, garlic, and red-pepper flakes over medium until garlic is just fragrant, about 1 minute. Add chard leaves and stems in a few batches and cook, covered, stirring occasionally, until just wilted, 4 to 6 minutes. Add almonds, lemon zest and juice, and reserved pasta water. Add cooked pasta and remaining 2 tablespoons oil; toss to coat. Stir in pecorino; season with salt and black pepper. Serve with more cheese.
SAUSAGE AND SWISS CHARD PASTA
I whipped up lunch with fresh produce from the farmers market and the result was amazing. -Kate Stiltner, Rockford, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat oil over medium heat. Cook sausage and red onion until no longer pink, 3-4 minutes, breaking into crumbles. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add Swiss chard; cook and stir until wilted, 4-5 minutes longer., Drain pasta, reserving 1 cup pasta water. In a large bowl, combine pasta, sausage mixture, salt, pepper and 1/2 cup Parmesan cheese, adding enough reserved pasta water to coat pasta and create a creamy texture. Serve with remaining cheese and pine nuts.
Nutrition Facts : Calories 487 calories, Fat 25g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 726mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.
SIMPLE SWISS CHARD PASTA
This easy pasta dish comes together in just 20 minutes. Skip the cheese to make it vegan, and use gluten-free pasta to make it gluten-free.
Provided by Jeanine Donofrio
Categories Pasta
Time 20m
Yield 2-3
Number Of Ingredients 10
Steps:
- In a large pot of salted boiling water, cook pasta until al dente.
- Meanwhile, in a large skillet, heat oil over medium heat. Add chard stems and a pinch of salt. Give them a stir, then add the chard leaves and gently toss until they begin to wilt. Add the balsamic, tomatoes, garlic, white beans, freshly ground pepper, and toss. Once the chard is cooked down, add pasta and remove from heat. Serve with shaved pecorino cheese and pine nuts on top.
SAUTEED SWISS CHARD WITH SHALLOTS AND ALMONDS
There are lots of textures in this simple dish. We cook the chard stems first, since they need a little more time than the leaves to get tender (but not too long, so they retain some bite). Then we stir in the leaves, a fistful at a time, until tender. We top the chard with crunchy almonds and a drizzle of olive oil, which gives it a silky finish. If you have some on hand, toss in some dried cherries for a sweet note.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare the Swiss chard by stripping the leaves from the stems with a knife. Slice the stems on a slight diagonal about 1/2 inch thick. Loosely arrange the leaves and chop into large pieces.
- Toast the almonds in a large skillet over medium heat without oil, shaking the pan occasionally, until the almonds are lightly browned and aromatic, 3 to 4 minutes. Pour them out of the pan to stop them from cooking and set aside.
- Heat the olive oil in the same skillet and increase the heat to medium high. Add the shallots and chard stems and cook, stirring frequently, until soft and browned, about 6 minutes. If the skillet begins to brown too quickly, add 1 to 2 tablespoons water. Add a handful of the chard leaves and a little salt, stirring until they wilt; continue adding leaves, seasoning lightly and wilting, until all the leaves are wilted.
- Transfer to a serving platter, drizzle with the vinegar and some additional olive oil, top with the almonds and sprinkle with dried cherries if using.
- 6th ingredient - dried cherries, golden raisins, diced apricots
Nutrition Facts : Calories 183 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 425 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 5 grams, Sugar 3 grams
SWISS CHARD RECIPE WITH POTATOES
Naturally vegan, this Swiss Chard Recipe with Potatoes makes a great Italian side dish that goes with almost any meal. It's an easy Italian recipe just like nonna used to make.
Provided by Maria Vannelli RD
Categories Side Dish
Time 35m
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a rolling boil.
- Add the diced potatoes and the salt.
- Reduce heat to a simmer for about 15-20 minutes, until they become tender and can be easily pierced with a knife.
- While the potatoes are simmering, properly clean and chop the chard into ½ inch strips. (refer to details in post).
- When the potatoes are tender, add the chopped chard stems.
- Boil for 3-5 minutes or until just beginning to soften. The total time depends on their size.
- Next, add the leafy chopped portion of the chard and boil for approximately 30 seconds. Gently drain all the vegetables in a colander.
Nutrition Facts : ServingSize 1 serving, Calories 377 kcal, Carbohydrate 49 g, Protein 9 g, Fat 18 g, SaturatedFat 3 g, Sodium 1079 mg, Fiber 9 g, Sugar 4 g
CREAMY SWISS CHARD PASTA
Make and share this Creamy Swiss Chard Pasta recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash swiss chard, cut into small pieces.
- Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
- Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
- Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.
- Serve warm.
Nutrition Facts : Calories 314.9, Fat 8, SaturatedFat 2.4, Cholesterol 53.8, Sodium 395.3, Carbohydrate 48, Fiber 3.1, Sugar 8, Protein 14.6
CREAMY PASTA WITH SHALLOTS AND SWISS CHARD
Something magical happens when shallots and Swiss chard are sauteed and combined in a homemade creamy cheese sauce with pasta.
Provided by Lord Byron's Kitchen
Categories Main Course
Time 1h10m
Number Of Ingredients 13
Steps:
- Before you begin making the sauce, cook the pasta and drain well. Set the pasta aside.
- Next, add two tablespoons of butter to a small skillet and over medium heat, melt the butter until it begins to bubble. Stir in the panko and continue to stir. Cook the panko until it turns a golden brown. Remove from heat, stir in the chopped parsley and set aside.
- In a large skillet, over medium heat, add the olive oil and shallots. Saute the shallots until they are a light golden brown.
- Add the Swiss chard and stir into the shallots. Add half of the salt and half of the black pepper. Stir to combine and cook until the chard is wilted.
- Remove the shallots and onions from the skillet and transfer to a glass bowl. Set aside.
- In the same skillet, melt the butter on medium heat. Add the remaining salt and pepper and stir them into the sizzling butter. Next, add the flour and whisk until the flour is absorbed by the butter and the entire mixture turns an amber colour. This process is cooking off the flour taste and creating a roux.
- Next, pour in the milk and whisk until thickened.
- Set aside your whisk and get a large wooden spoon. Add the cheeses and stir until completely combined and the cheese is melted.
- Add the cooked pasta and the shallot mixture; stir well into the cheese sauce. Once incorporated and fully heated through, plate and top with a sprinkling of the browned panko.
Nutrition Facts : Calories 609 kcal, Carbohydrate 64 g, Protein 25 g, Fat 28 g, SaturatedFat 16 g, Cholesterol 72 mg, Sodium 900 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
CHARD & BACON LINGUINE
I use Swiss chard every way I can, and that includes stirring it into this breezy linguine. When you're short on time, this dish keeps life simple. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions; drain. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Add garlic; cook 1 minute longer., Add broth, wine, salt and Swiss chard to skillet; bring to a boil. Cook and stir 4-5 minutes or until chard is tender., Add linguine; heat through, tossing to combine. Sprinkle with cheese.
Nutrition Facts : Calories 353 calories, Fat 14g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 633mg sodium, Carbohydrate 47g carbohydrate (2g sugars, Fiber 7g fiber), Protein 14g protein. Diabetic Exchanges
SWISS CHARD, SAUSAGE, PASTA, AND BEAN CASSEROLE
Lots of chard this summer so decided to whip up a new dish...surprise, surprise, the kids ate it all up and asked for more!
Provided by Katie
Categories Meat and Poultry Recipes Pork Sausage
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring 1 teaspoon salt and water to a boil. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally for about 6 minutes.
- Stir Swiss chard stems and chicken bouillon granules into pasta and water. Continue cooking until pasta has cooked through but is still slightly firm, about 6 more minutes. Reserve 1 cup of the cooking liquid. Drain pasta and chard stems.
- Heat a large skillet over medium-high heat. Cook sausage links until evenly browned and no longer pink in the center. Transfer sausage to a plate and slice.
- Heat butter and red pepper flakes over medium heat in the skillet used to cook sausage; cook and stir onion and garlic in butter until tender and onion is translucent, about 5 minutes.
- Stir sliced Swiss chard leaves and balsamic vinegar into onion mixture and cook, stirring occasionally, until chard leaves are tender, about 5 minutes.
- Mix kidney beans and tomato into chard leaf and onion mixture; continue to cook for 3 more minutes.
- Stir pasta, chard stems, and 1/2 of the reserved cooking liquid into the vegetables. Season with salt and black pepper. If the sauce becomes too dry, add remaining cooking liquid.
- Transfer pasta mixture to a large baking dish.
- Arrange sliced sausage and crumbled feta cheese atop pasta, pressing the mixture down.
- Bake in the preheated oven until feta cheese begins to melt, about 15 minutes. Turn on the oven's broiler and broil until cheese is browned, 3 to 5 more minutes.
Nutrition Facts : Calories 580 calories, Carbohydrate 69.2 g, Cholesterol 63.5 mg, Fat 22.7 g, Fiber 10.7 g, Protein 27.7 g, SaturatedFat 11.5 g, Sodium 2158.9 mg, Sugar 8.2 g
CREAMY SWISS CHARD, RICOTTA, SAUSAGE PASTA
Provided by TheTasteEdit
Number Of Ingredients 11
Steps:
- Prepare the Swiss chard by rinsing and folding each leaf in half lengthwise and cutting the stem away from the leaf. Cut the leaf sections into approximately 1 inch slices and slice the stems very finely.
- Heat a few tablespoons of olive oil in a low pan over medium heat. Remove the sausage casing. Crumble the sausage into the pan and cook until it begins to break up. Add the Swiss chard and cook until the slices of stems are tender, then add the garlic and season with salt and red pepper. Depending on the heat level, it could take 10 minutes or more to soften the Swiss chard stems.
- Bring a large pot of salted water to a boil and cook 2-4 servings of dried pasta (80-100 g per serving) two minutes less than indicated on the package.
- Meanwhile, add the ricotta cheese and béchamel sauce to the sausage and Swiss chard mixture and stir to combine. Keep warm and when the pasta is cooked, reserve a cup of pasta water, then strain and add the pasta to the sauce mixture.
- Increase the heat slightly, add a splash of pasta water, and stir until well combined. Plate and top with a generous handfull of freshly grated Parmesan cheese.
CARAMELIZED ONIONS AND SWISS CHARD RECIPE
This Caramelized Onions and Swiss Chard Recipe is super healthy and can easily be made vegan! We use rainbow or red chard and sometimes add peppers too! This is my husband's all-time favorite recipe! Enjoy it as a side with my Almond Crusted Baked Chicken Recipe!
Provided by Tiffany
Categories sides
Time 50m
Number Of Ingredients 6
Steps:
- Preheat your skillet on low and add your cooking fat.
- Meanwhile, cut your onions in half and thinly slice all halves. When all the onions are sliced, add to the pan.
- Stir every few minutes, for the first 5-7 minutes or so, to ensure the onions are thoroughly coated with fat, are not sticking to the pan and are cooking. Adjust the heat if necessary, but keep it on low.
- Meanwhile, thoroughly wash the chard and dry completely. Then thinly slice the chard.
- When the onions begin to brown slightly and turn translucent, add the chard. Cook, stirring every few minutes, until the chard wilts and the onions turn brown and caramelize.
- Season to taste with granulated garlic, salt and pepper. Serve warm
PASTA WITH SWISS CHARD
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the oil and stir in the onion. Cook for 2 minutes and stir in the garlic. Add the chopped Swiss chard and toss to coat. Pour in the wine or stock and stir to coat. When the chard begins to wilt, stir in the tomatoes, red pepper flakes and pine nuts. Bring to a simmer and stir in the reserved pasta cooking water. Remember: Do Not over cook the chard. It is ready to serve just after it has wilted. Immediately add the cooked pasta and toss to coat. Serve immediately.
SAUTEED SWISS CHARD
Make chard taste incredible with this Swiss chard recipe! Amp the flavors in this easy side dish by adding pine nuts and Parmesan.
Provided by Sonja Overhiser
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Wash and dry the chard leaves. Remove the stems and roughly chop the chard (follow the instructions in How to Cut Kale). If you'd like, thinly slice the tender part of the stems and add that to the mix (discard the large tough parts of the stems; or you can discard the stems entirely).
- Smash and peel the garlic cloves.
- Add the olive oil to a large skillet and heat it over medium-high heat. Add the smashed garlic and chard and cook for 4 minutes, stirring frequently until wilted and bright green.
- Remove from the heat and add the kosher salt, red pepper flakes. and several grinds of fresh ground pepper.
- Discard the garlic cloves and serve immediately. If desired, serve with shredded Parmesan and toasted pine nuts.
Nutrition Facts : Calories 80 calories, Sugar 1 g, Sodium 326.9 mg, Fat 7.3 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 3.9 g, Fiber 1.5 g, Protein 1.7 g, Cholesterol 0 mg
SWISS CHARD WITH RAISINS AND ALMONDS
Categories Leafy Green Side Sauté Easter Raisin Almond Sherry Chard Chile Pepper Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Bring Sherry and raisins to a simmer in a small saucepan. Remove from heat; let cool.
- Heat oil in a large heavy pot over medium-high heat. Add almonds and cook, stirring frequently, until just beginning to brown, about 2 minutes. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute more. Add chard by handfuls to pot, tossing to wilt between additions, and cook until tender, about 4 minutes.
- Add raisins with soaking liquid, chile, lemon zest, and 2 teaspoons lemon juice. Season with salt, pepper, and more lemon juice, if desired, and toss to combine.
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- Heat 2 Tbsp. oil in a small skillet over medium. Cook garlic, swirling in pan often, until golden and crisp, about 2 minutes. Transfer garlic to a small bowl with a slotted spoon.
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- Cook pasta according to package directions. Drain, reserving about 1/2 cup of the starchy cooking water.
- Meanwhile, heat the olive oil in a large skillet. Add the garlic and red pepper flakes and stir about 30 seconds, until fragrant.
- Combine the chard with the cooked pasta, adding reserved pasta water as needed. Taste and add more salt, if desired. Serve immediately.
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- Cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to saucepan; cover and keep warm.
- Meanwhile, cut out and discard center ribs from Swiss chard (or remove stems from spinach). Coarsely chop greens; set aside. In a large nonstick skillet, cook garlic in hot oil over medium heat for 15 seconds. Add greens. Cook over medium-low heat for about 3 minutes or until greens are wilted, stirring frequently. Stir in ricotta, milk, basil, salt, pepper and nutmeg. Cook and stir for 3 to 5 minutes more or until heated through.
- Add the ricotta mixture and tomato to cooked pasta; toss gently to combine. Sprinkle each serving with Parmesan.
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- Drain the soaked nuts and give them a good rinse under cold water. Then add them to a a blender (preferably high‐speed) along with all of the other almond ricotta ingredients except the chives. Blend on high speed until the mixture is creamy but not completely smooth, it should still be little grainy looking and 'ricotta‐like' in texture. Stop and scrape the sides of the blender down as needed and add a little more water if you need it to help the nuts blend & become creamy. Once smooth and 'ricotta‐like', remove the almond ricotta from the blender and place in a bowl / container, fold in the finely chopped chives. Refrigerate covered until needed.
- Whisk together the flours & salt in a bowl until combined. Sprinkle the cold butter chunks over the flour & cut in with a pastry blender or knife until the mix resembles coarse breadcrumbs, with the largest chunks of butter no bigger than a small pea. Put the bowl in the freezer for 10 minutes if necessary to make sure the butter is still cold.
- Cook the leeks in a frying pan over low‐medium heat in a generous glug of olive oil (3 tbsp or so) until soft & sweet, about 5–10 mins, stirring often so that the leeks do not brown or burn. Add the swiss chard stems to to the pan along with the minced garlic cloves, 1/2 of the garlic shoots & a pinch of sea salt. Allow to cook over a medium heat, stirring often, until soft, about 5 minutes. Add the chopped kale leaves & allow to cook for a few minutes. Add the chard leaves in 2–3 separate batches, tossing them through & allowing them to cook & wilt after each addition. Continue cooking until everything is soft & wilted, about 5 minutes. Remove from the heat.
- Preheat the oven to 220 celsius/430 fahrenheit & line a large baking tray with parchment paper. Remove the chilled dough from the fridge & divide into 6 equal pieces with a pastry cutter or sharp knife. Roll the pieces gently into balls (try to handle the dough as little as you can though, as the warmth in your hands will melt the butter). Working with one ball at a time (keep the rest in the fridge/freezer as you work), roll the dough into a a rough 20 cm circle on a floured surface – I like to place a piece of parchment paper on the top of the dough when rolling to make sure that the rolling pin doesn't stick to it – the dough should be pretty thin but not so thin that it would tear easily when picked up. Place on a piece of parchment paper & keep in the fridge/freezer while you complete the same process with the other balls of dough.
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