EASY SWISS CHARD PASTA RECIPE | + 3 fast bonus recipes
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- เผยแพร่เมื่อ 18 ก.พ. 2023
- This easy Swiss chard pasta recipe is the perfect way to make a fast and flavorful dinner from this nutrient-packed powerhouse in minutes so that you can add lots more of it to your own healthy journey as you learn to eat the Mediterranean way every day. Plus, I'll be sharing 3 bonus recipes that can make Swiss chard your new best friend when it comes to dark leafy greens.
INGREDIENTS
8-12 ounces whole grain fusilli pasta, reserve ¼ cup pasta water
2 tablespoons extra-virgin olive oil, divided
2 bunches Swiss chard, stems removed and thinly sliced, leaves chopped
2-3 garlic cloves, thinly sliced
½ teaspoon sea salt
3 tablespoons lemon juice (juice from one lemon)
1 tsp sumac
½-1 cup dried apricots
¼-½ cup cup dried dates
½ cup pistachios, chopped
¼-½ cup shaved Parmesan cheese
Freshly ground black pepper Parsley or other fresh green herbs and lemon for garnish.
#swisschard #chard #mediterraneandietrecipes
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ABOUT ME:
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, healthy ingredients and collective imaginations that are all part of the Mediterranean's vast culinary heritage. - แนวปฏิบัติและการใช้ชีวิต
This is for all you Swiss chard lovers out there…you know who you are! I’m in the learning phase of how to add more of this leafy green to my diet. Any ideas for my next swiss chard video? XO Caroline
A great way to get your greens in when it's cold outside!!
You bet, Eileen! Thanks so much for joining in the conversation and sending along such a lovely comment. I really appreciate it! Cheers, Caroline
Great reminder that I haven’t cooked Swiss chard in a long time. Looks delicious.
Love your recipes. Thanks so much.
You are so welcome, Marilyn. Thanks for sending me a note! Cheers, Caroline
I see Swiss Chard in the grocery store, but really had no idea how to prepare it. The pasta recipe is one I will try. Thanks!
Thanks, Angie for joining in the conversation. The opportunities are much bigger than I ever imagined too and I’ve come to love it all sorts of ways. I do like it more than kale because I find it more tender in both texture and flavor so it’s pretty versatile that way. I hope you enjoy the pasta recipe! Cheers, Caroline
These dishes look great, Caroline! I’m interested in the Sumac. I’ve never used it before so I’m looking forward to that.
Hi Jane - Good luck with finding that sumac. Another viewer has been hunting for it too. I guess it’s not as common in the US as it is here in the Med. But, it is definitely worth seeking it out. I use it all the time! Cheers, Caroline
I can't believe you posted a recipe for swiss chard today. I was at the produce market and had kale and chard in my cart but decided if I bought both one might go to waste so I put the chard back. Next week I'll get the swiss chard. I have an awesome recipe for it with balsamic vinegar and sun dried tomatoes. My sister grows it in her garden and she even makes an omelet with the chard.
Ha, ha ha, Kimberly! We were almost in a mind meld about those greens. I’ll have to try your idea about balsamic and tomatoes (have them both and love them both). Thanks for the suggestion! Cheers, Caroline
This is going on our menu this week. Oh, I roasted the chicken today from your video. It was amazing. Soup is next with the leftovers. Thank you so much for these delicious recipes!
Hi EC and thanks for the feedback about the chicken! I’ll be publishing the chicken soup recipe next Sunday so I’ll be anxious to hear how it compares to your own. Nothing like leftover chicken to play with! Cheers, Caroline
I love chard! Always plant it every year. We live in the cold north so a long time till planting so I have just planted chard indoors under grow lights. I will use it as tender sprouts and plant again. Can't wait till it sprouts. I always think it tastes like a cross between spinach and beets. Yum.
Hi GL! You are the second viewer who mentioned they are planting chard too. And I’m almost ready to start some in the greenhouse myself. Isn’t is great to know it’s so easy to grow and so easy to cook? Glad you liked the video, thanks for joining in the conversation! Cheers, Caroline
@@mediterraneanminutes I actually put it in my green smoothies ! I have never cooked it, haha But I am going to start using it also.
Oooh dried fruit in pasta sounds so good.
Hi Maya - So funny, I was just thinking about you yesterday as I was reviewing the growth of the channel. Thanks for sticking with me through it all. And yep, we love dried fruit especially the figs and apricots from the farm that George dehydrates himself. Dates, we gotta buy but there are plenty locally available here! Cheers, Caroline
@@mediterraneanminutes that means a lot Caroline!! It's been such an honor watching your channel grow and thrive. 🥰 that's so cool he dehydrates them himself, sound so yummy. I'm hoping we get some fruits in the backyard this year (plum, peach, apple). We live in Michigan so very different climate!
@@mmps18 Ah, here’s that mention of Michigan. I couldn’t find it so I responded to it in another comment. And of course, having grown up in Michigan too I know that seasons well. In fact, the one thing I return to Spain with every visit is a big box of dried sour cherries from Meijer! And now, I’ll have another reason to feel so connected to you! Cheers, Caroline
What type of frying pan do you find is best for cooking. I seem to be doing nothing but thriwing out my non stick pans after the surface wears
HI Breda! I’m with you about not wanting to use pans that start to break down. My latest lightweight sauce pan/skillet is from a brand called GreenPan and it seems to be pretty resilient but time will tell. It’s as slick as a whistle though and I love it! And of course, enameled cast iron can’t be beat, last forever and pretty much indestructable…Cheers, Caroline
I love eating the mediterranean way, however, I’m a 25 year old male with a smaller build around 5’7 and as of lately only 120 lbs. I know that portion sizes are a big factor in this way of eating but I can’t seem to put on any weight despite eating almost twice as much that’s usually recommended (my appetite is quite healthy). Any thoughts on this?
Hey Michael - Thanks very much for reaching out and joining in the conversation. I understand it’s a challenge for sure. My partner George is 6’1”, he’s very active and struggles to keep his weight up too. His solution is to eat lots of calorie and nutrient dense nuts, nut butters (he has almond butter every day) lots of healthy fats, plenty of olive oil on toast for breakfast and for other meals. Dairy and cheese may be good protein options if dairy is ok for you but I’d really suggest that you try to connect with a dietician or nutritionist who could give you some personal guidance. Years ago, I worked with one who helped me build a plan to lose and than sustain my weight and it worked great. For me, it was not any more complicated than understanding the balance of energy in (calories) and energy out (exercise). But I can’t say I’ve ever had a problem being underweight. Quite the opposite for me, ha ha ha! Best of luck with it, I’m sure there is a solution out there that will be the right fit! Cheers, Caroline
@@mediterraneanminutes Thank you so much for your reply and helpful insight! You’re videos are heavily inspirational and not to mention, high quality! You deserve all the success that is coming your way and I look forward to more of your content in the future!