Chard Bacon Linguine Recipes

SPAGHETTI WITH BACON AND CHARD

Steps:

• Gather your ingredients.
• Place a large pot of water on to boil for pasta.
• Stem the chard. Chop the stems. Coarsely chop the greens and keep separate.
• Stack the bacon and cut the bacon into batons 1/8 to 1/4-inch wide.
• Peel and chop the onion. Halve the leek lengthwise and trim the tough green tops. Run the leek under the water and wash thoroughly. Chop the leek, whites and light greens. Peel the garlic and grate or chop.
• Heat a large deep skillet over medium-high heat. Add bacon and render, then remove from pan, if desired. Reserve 2 tablespoons drippings in pan, drain off excess if there is any.
• Add EVOO or butter to pan and add the stems, onions, leeks and garlic. Season with salt, pepper, 1/4 teaspoon nutmeg and thyme and soften, 5 to 6 minutes. Add wine and stock if using and let it absorb.
• Salt boiling water and cook pasta to 1 minute less than package directions for al dente. Reserve 1/2 cup starchy water.
• Toast nuts while pasta cooks in small skillet over moderate heat.
• Add cream to sauce, wilt the greens into stems and add a little nutmeg. Return bacon to pan. Drain pasta and add to sauce and greens with reserved water and cheese. Toss pasta 1 minute. Adjust seasoning and serve topped with chopped toasted nuts and pass more cheese at table.
• To a shaker, add wine, brandy, simple syrup, allspice and orange juice. Shake it up. Pour into a wine glass and top with seltzer.

SAUTEED SWISS CHARD WITH BACON

Steps:

• Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with salt.

CREAMY SWISS CHARD PASTA

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.

PASTA WITH SWISS CHARD

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.

SWISS CHARD AND BACON WITH GEMELLI PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add gemelli and boil until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
• While the gemelli is cooking, remove and slice Swiss chard stems. Cut leaves in half lengthwise, then thinly slice.
• Cook bacon in a Dutch oven or large skillet over medium-high heat until lightly browned, 4 to 5 minutes. Add onion and garlic; cook and stir for 2 minutes. Add chard stems and cook for 1 minute, then add leaves and cook until wilted, about 2 more minutes.
• Add warm gemelli and olive oil to the chard mixture. Stir to combine and cook until heated through, about 2 minutes. Serve topped with Parmesan cheese.

CHARD WITH BACON-CITRUS SAUCE

Steps:

• In a large cast-iron or other heavy skillet, cook bacon over medium heat until crisp; drain on paper towels. Discard all but 1 tablespoon of drippings. Cut bacon into small pieces., Add chard to drippings; cook and stir just until wilted, 5-6 minutes. Add remaining ingredients; cook 1-2 minutes, stirring occasionally. Top with bacon.

PASTA WITH SWISS CHARD BACON AND LEMONY RICOTTA

Steps:

• Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente.
• While the pasta cooks, preheat a large skillet over moderate heat. Add the olive oil and bacon, and cook until the bacon crisps, about 3 minutes.
• To the bacon add the garlic, onions, salt, pepper and red pepper flakes and cook, stirring frequently, for 5 minutes or until the onions are lightly caramelized.
• Add the chopped Swiss chard, toss to coat, and wilt the chard down.
• Turn the heat up to high and add the chicken stock. When the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes.
• In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place ¼ cup of the ricotta mixture in the bottom of 4 bowls. Set aside.
• Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute to let the juices absorb into the pasta.
• Turn the heat off and add the grated Parmesan cheese and toss to distribute. Serve immediately, dishing it up on top of the ricotta cheese. Stir before eating.

CHARD & BACON LINGUINE

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.