Penne With Swiss Chard And Garlic Recipes

SWISS CHARD WITH ONIONS & GARLIC

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer., Add vinegar, stirring to loosen any browned bits from pot. Add remaining ingredients; cook 4-6 minutes or until chard is tender, stirring occasionally.

SWISS CHARD WITH GARLIC

Steps:

• Remove Swiss chard stems and cut into small pieces. Slice leaves into strips. Set both aside.
• Heat olive oil in a skillet and saute chard stems for 3 to 5 minutes. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds. Mix in chard leaves, cover, and cook until wilted, about 2 minutes. Uncover, stir and cook for 2 minutes longer. Season with salt and squeeze lemon juice on top.

PENNE WITH SWISS CHARD

Steps:

• Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for pasta.
• Chop Swiss chard into 1/4-inch-wide pieces and finely chop separately red pepper flakes and onion. In a 12-inch heavy skillet cook onion in butter over moderate heat, stirring occasionally, until golden brown, about 5 minutes. Add Swiss chard and cook, stirring, 15 minutes, or until tender.
• While Swiss chard mixture is cooking, cook pasta in boiling water until al dente and drain in a colander. Add pasta to Swiss chard mixture with red pepper flakes, cream, and nutmeg and cook, stirring, 1 minute. Remove skillet from heat and stir in Parmesan and salt and pepper to taste.

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.

PENNE WITH SWISS CHARD AND LEEKS IN A WALNUT CREAM SAUCE

Steps:

• In a skillet set over moderately low heat melt butter, add leek, chard stems, and salt and pepper to taste. Cut a round piece of waxed paper to fit the size of your skillet and place it over the vegetables. Cover the skillet with a lid and cook for 5 minutes. Remove the cover and waxed paper. Now add the chard leaves, garlic, red pepper flakes, and broth and simmer the mixture stirring occasionally, uncovered for 5 minutes more. Increase the heat to high and reduce liquid until almost evaporated. Add the cream and walnut oil and simmer sauce over moderately high heat, stirring, until lightly thickened. Season with salt and pepper. Transfer cooked pasta to a large bowl. Add the sauce, toasted walnuts and toss to combine. Transfer pasta to serving plates and sprinkle with tarragon or parsley. Serve with freshly grated Parmesan cheese.

PENNE WITH SWISS CHARD AND GARLIC

Steps:

• Rinse and drain separately the Swiss chard stems and leaves. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden, add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
• While the chard is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander. In a large bowl toss the penne with the chard mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan.

PENNE WITH CHARD

Steps:

• Rinse the Swiss chard and chop it fine.
• Heat the oil in a large skillet. Add the onion and saute until tender. Stir in the garlic and prosciutto. Saute briefly, then add the tomatoes. Cook until they soften. Add the Swiss chard and continue cooking over medium heat, stirring, until the Swiss chard is nearly tender. Season to taste with salt and pepper.
• While the swiss chard is cooking, bring a large pot of salted water to a boil for the penne. Cook the penne until al dente, about seven minutes. Drain.
• Transfer the penne to a warm bowl, add the Swiss-chard mixture and toss to combine the ingredients. Serve with grated Parmesan cheese.

SALMON WITH FENNEL, SWISS CHARD AND PENNE

Steps:

• Bring large pot of water to boil, add salt to water just before pasta and boil pasta until a 2 minutes short of done according to directions.
• Heat a pan until very hot, add about 2 tbsp olive oil season both sides of salmon with Cajun seasoning and then cook the salmon chunks on first side until browned and cooked half through. It's easy to tell when half-done because the flesh becomes pale as it cooks through. When flesh is lightened half-through, flip and cook another few minutes until just browned on the other side. A really hot pan is needed for this. I prefer my salmon cooked medium and still a little pink in the middle. Remove salmon and if you want cooked through more, place in oven at 350F until cooked through.
• In a separate pan heat oil in pan and cook fennel and swiss chard.
• In fish pan add garlic, tomato paste and a little water to thin out for sauce. Add vegetables back in and cook through. Add pasta to finish cooking, taste and season with more salt and pepper if necessary.
• Serve pasta with salmon on top and a bit of lemon squeezed over at the last minute and some fennel fronds as a garnish.

PENNE WITH SWISS CHARD AND CAULIFLOWER

Steps:

• Bring 4 quarts of water to a boil.
• Heat the oil in a large skillet, add the onion and cook over medium heat until golden and beginning to brown, about 15 minutes.
• Once water is boiling, add cauliflower and some salt, and cook for 3 minutes. Remove cauliflower with a slotted spoon and set aside. Set aside 1/2 cup of the water.
• Add the penne to the boiling water, stir it and let it cook for about 8 minutes, until al dente.
• While the penne is cooking, add the garlic to the skillet and cook for 2 to 3 minutes, until lightly browned; then, add the Swiss chard and cook, stirring, until it wilts, another 3 minutes or so. Stir in the cauliflower and reserved cooking liquid and the red pepper. Season with salt.
• When the penne is done, drain it, add it to the skillet and toss with the vegetables over low heat. Serve at once, dusted with cheese.

PENNE WITH SILVERBEET ( SWISS CHARD) AND GARLIC

Steps:

• Rinse and drain separately the Silverbeet stems and leaves.
• In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden.
• Add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender.
• Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes.
• Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
• While the silverbeet is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander.
• In a large bowl toss the penne with the silverbeet mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan.

SWISS CHARD AND PENNE SOUP

Steps:

• Steel knife: With food processor running, drop garlic through feed tube and mince. Add onion and chop coarsely, using 6 to 8 on/off turns.
• Remove leaves from chard and reserve. Cut stems into feed tube lengths.
• Ultra thick: Stand stems in feed tube; slice, using light pressure.
• Heat oil in heavy 4-quart saucepan over medium heat. Add contents of work bowl and cook until soft, stirring occasionally, about 15 minutes.
• Add stock and water; bring to a boil. Mix in penne and cook 5 minutes.
• Ultra thick: Roll up chard leaves and arrange in feed tube. Slice, using light pressure. Add chard leaves to saucepan.
• Mix in beans, fennel seed, red pepper flakes, salt and pepper.
• Bring to boil and cook until penne is tender, about 3 minutes.
• Can be made ahead. Pass the Parmesan cheese.

GARLICKY SWISS CHARD

Steps:

• Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
• Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.