Friday, February 24, 2012

Swiss Chard

Last night, I made another old recipe that my brother gave to me with swiss chard.  It's something  he likes to whip up fast with garlic and onion, and eat over brown rice or pasta.  I love it over pasta!  It's really good with linguini or fettucini because these types of pasta soak up the broth really well.  Chard is very rich in nutrients.  It contains vitamins A, K, and C, and also contains minerals, dietary fiber, iron, and PROTEIN!  Score for the vegetarians!  You can use other types of leafy greens for this recipe, too (mustard greens, collards, spinach, broccoli rabe).  All leafy greens are very, very good for you.  But some have a very distinct taste.  I like spinach and chard, but I don't like broccoli rabe for it is too bitter to me.  Anyways, this recipe is fast and simple!  That's what I like to here!

Matthew's Sauteed Swiss Chard With Pasta

10 oz uncooked linguini OR fettucini

2 Tablespoons olive oil

1 bunch swiss chard, washed and rinsed thoroughly and chopped

4 garlic cloves, minced

1/2 medium onion, chopped

2 cups vegetable broth (1 cup if your eating the chard over brown rice)

15 oz can chick peas (optional)

handful cremini mushrooms, chopped (optional)

salt and pepper to taste

Cook pasta according to package directions, until al dente and set aside.

While pasta is cooking, heat oil in a large pot.  Saute garlic and onion until translucent.  You can also throw in the chopped mushrooms here, too, if you're using.

 Once onions are cooked, add broth and chard.  Cover and cook on medium until chard has wilted.  Season with salt and pepper.

When chard is done, combine with the cooked pasta.  Top with some parmesan or soy parmesan if you choose...tastes just as good with out the cheese...and eat up!

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