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.
This one-skillet vegetarian pasta dish made with kale, Swiss chard, shrimp, and balsamic vinegar captures the bounty of the summer harvest.
With beans, pasta, sausage, and plenty of Swiss chard, this hearty baked dish is sure to fill the bellies of your entire family.
This classic Italian-American comfort food works with any kind of sausage, but Chef John prefers the fennel and anise flavors of sweet Italian sausage with the beans.
I had some late-season swiss chard to use up from my garden and stumbled across this recipe. I was actually not expecting much, but it was a new way to use some ingredients up. I was shocked at how delicious and flavorful this recipe was! I did listen to one of the other reviewers and added an extra clove of garlic and made sure to season well with salt and pepper. I am not at all a fan of whole-wheat pasta, so I used a specialty pasta that was flavored with lemon and chive. Next time I may add clams or shrimp, but it was extremely delicious without those additions!
Excellent and simple! I’ve never made Swiss chard before but this recipe made it easy. I substituted Palmini for pasta because we don’t do carbs, and followed the rest of the recipe as-is. Thank you for opening us up to a new leafy green that’s so good for us!
This version of pesto uses pecans in place of pine nuts and Swiss chard in addition to basil.
Swiss chard is a veggie super-hero! It offers a powerful punch of vitamins and a variety of preparation options--from salads to cooked dishes.
Very good - stuck to the recipe, with the exception of using whole grain pasta - kids loved it!
Really simple and delicious. I have a lot of chard in the backyard and I wish I had used two bunches! Added a few more garlic cloves. Loved the lemon- not overpowering like I thought it would.