Swiss Chard and Pasta

Swiss chard has made its springtime appearance at the farmer’s market. Swiss chard was one of the first greens I ever cooked but it took a back seat to sturdier greens like kale and collard greens when I began my journey back to health. When I saw it this week, I decided to try it again and was immediately charmed by its delicate flavor. When preparing the chard, I cut the stalks from the leaves but then dice them and incorporate them into the dish that I’m cooking. Chard is a great source for calcium and potassium as well as vitamin C, A, and beta carotene. Be sure to boil the chard to help reduce its concentration of oxalic acid.

I found this recipe in the New York Times. They run a healthy recipe series and this dish is too good not to share. To make this dish vegan omit the goat cheese.

Orecchiette With Swiss Chard, Red Peppers and Goat Cheese
3/4 pound Swiss chard (1 bunch), stemmed and washed in two changes of water
1 tablespoon extra virgin olive oil
2 red bell peppers, cut in small dice
Pinch of red pepper flakes
1 to 2 garlic cloves (to taste), minced
Salt and freshly ground pepper
1 teaspoon chopped fresh marjoram
3/4 pound orecchiette
2 ounces goat cheese, crumbled (1/2 cup)

1. Begin heating a large pot of water while you stem and wash the chard. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the chard. Blanch the chard leaves for one to two minutes until tender. Using a skimmer or a slotted spoon, transfer the chard to a bowl of ice water, then drain and squeeze out excess water. Chop medium-fine. Keep the pot of water at a simmer.

2. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet, and add the bell peppers and the red pepper flakes. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, and stir for half a minute. Then stir in the chopped chard and the marjoram. Stir together for a few seconds, then turn the heat to very low.

3. Bring the water in the pasta pot back to a boil, and add the orecchiette. Cook al dente, following the timing instructions on the package. Add about 1/2 cup of the pasta water to the pan with the chard and peppers. Stir in the goat cheese. Drain the pasta, transfer to the pan and toss with the chard, pepper and goat cheese mixture. Serve hot.
Happy, healthy eating.