Pasta with Swiss Chard - August 7, 2007

Member Phylis Jo Kubey sent in some great recipes - including this one for Swiss chard, which I tried over the weekend. It is delicious! Also check out the blog for another great recipe - Whole Wheat Penne with Cabbage and Cumin.

PASTA WITH SWISS CHARD (or other greens)

8 ounces penne, rotelle or rigatoni, cooked and drained
1/4 cup pasta cooking water
1 tablespoons olive oil
1/2 onion, chopped
1 clove garlic, finely chopped or thinly sliced
1 pound Swiss chard or other greens, washed, stems removed and coarsely chopped
1/2 cup red or white wine or stock
1 cup crushed red tomatoes
1 teaspoon red pepper flakes
1 tablespoon toasted pine nuts (optional)
Salt and pepper

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 greens. It is ready to serve just after it has wilted. Immediately add the cooked pasta and toss to coat. Serve immediately.

Sweet Potatoes and Greens and Honey Mustard Glaze

1 3/4 to 2 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes
3 tablespoons Dijon mustard
3 tablespoons honey
1/4 cup (1/2 stick) butter
2/3 cup minced shallots (about 4)
1 pound Greens, such as Swiss chard, stems trimmed, torn into bite-size pieces
Ground nutmeg

Steam potatoes until just tender, about 10 minutes. Cool. (Can be made 3 hours ahead. Let stand at room temperature.)

Blend mustard and honey in small bowl. Melt butter in heavy large skillet over medium-high heat. Add shallots and sauté until fragrant, about 1 minute. Add chard; toss until barely wilted, about 2 minutes. Add potatoes and mustard mixture; toss until heated, about 2 minutes. Season with nutmeg, salt and pepper. Serves 6.

Roasted Kale (Or chard, collards, etc.)

Preheat oven to 400. Wash and dry kale (or any greens on hand). Toss leaves, whole or torn in pieces, in a bowl with a tablespoon or two olive oil. Place in single layer on baking sheets and salt lightly with sea salt. Bake for 5-7 minutes (a little longer for kale, about 5 or 6 minutes for chard or other thinner greens). Greens should be crisp, not soggy or blackened. A delicious, crunchy snack!

Source: The Omnivore’s Dilemma

Swiss Chard with Raisins and Pine Nuts

1 ½ lbs Swiss chard (from 2 bunches)

½ cup pine nuts

¼ cup olive oil

1 medium onion, finely chopped

¼ cup golden raisins, finely chopped

1 cup water

Tear chard leaves from stems, then coarsely chop stems and leaves separately.

Toast nuts in oil in a wide 6- to 8- quart heavy pot over moderate heat, stirring constantly, until golden, 1 ½ to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt.

Cook onion in iol remaining in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes. Add raisins and ½ cup of water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and remaining ½ cup of water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt pepper.

Sprinkle with pine nuts.

Makes 4 servings.