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.
Monday, August 6, 2007
Whole Wheat Penne with Cabbage and Cumin
Whole Wheat Penne with Cabbage and Cumin
(from Almost Vegetarian)
2 tsp extra virgin olive oil
1 onion, thinly sliced
1 large carrot, peeled and thinly sliced
2 cups shredded red or green cabbage
1 medium red or white low-starch potato, peeled and sliced paper thin
1 tsp whole cumin seeds
4 ounces fontina or taleggio cheese, thinly sliced
3 cups dried whole wheat penne or other whole wheat pasta
Heat the olive oil in a large non-stick skillet over medium heat. When hot, add the onion, carrot, cabbage, potato, and cumin, and sauté until the onion is soft and limp, about 8 minutes. Cover and let steam until the cabbage is very tender and the potato has cooked through, about 12 minutes. Turn off the heat.
Meanwhile, cook the penne according to package directions. Drain, then quickly toss it into the skillet, along with the cabbage mixture and the cheese. Toss briskly with two wooden spoons and serve at once, in warmed bowls (optional).
(from Almost Vegetarian)
2 tsp extra virgin olive oil
1 onion, thinly sliced
1 large carrot, peeled and thinly sliced
2 cups shredded red or green cabbage
1 medium red or white low-starch potato, peeled and sliced paper thin
1 tsp whole cumin seeds
4 ounces fontina or taleggio cheese, thinly sliced
3 cups dried whole wheat penne or other whole wheat pasta
Heat the olive oil in a large non-stick skillet over medium heat. When hot, add the onion, carrot, cabbage, potato, and cumin, and sauté until the onion is soft and limp, about 8 minutes. Cover and let steam until the cabbage is very tender and the potato has cooked through, about 12 minutes. Turn off the heat.
Meanwhile, cook the penne according to package directions. Drain, then quickly toss it into the skillet, along with the cabbage mixture and the cheese. Toss briskly with two wooden spoons and serve at once, in warmed bowls (optional).
Subscribe to:
Posts (Atom)