How should I prepare swiss chard for cooking?

Finely chop the stems into small dice (about ¼ to ½-inch long). Wash and drain the stems and then roughly chop the greens. Wash and spin dry the greens in a salad spinner. Make sure to keep the stems and leaves separate. See our complete instructions how to prep Swiss chard here .

What should I serve with this chard pasta dish?

We love to serve this pasta with crusty bread, homemade whole-wheat bread or our Garden Salad .

Can I make this pasta ahead?

Yes, you can store it in an airtight container and refrigerate it for 3 days.

How should I reheat my swiss chard pasta?

To reheat this dish in the microwave, transfer a serving to a microwave-safe bowl and cover it with parchment or paper towel. Microwave for 1 minute. Stir and then microwave for 1 to 1 ½ minutes longer or until steaming hot. Give it a final stir and enjoy. To reheat it on the stovetop, stir it with a little water or broth over medium heat in a medium saucepan until it's steaming hot. Take care to not overcook or the pasta will get mushy.

How to cook swiss chard without it tasting bitter?

The key here is to cook the stems longer than the leaves. The stems take longer to break down and lose that bitterness, so you have to keep them separate and start their cooking process before you start the leaves. You can also cook your chard with sweet onion to aid in reducing bitter flavors.

Fast & Easy Swiss Chard Pasta

Description

This lightning-quick pasta dinner is our new obsession! The combination of creamy tomato sauce, garlic and fennel seeds is the perfect accompaniment to tender Swiss chard, white beans and pasta. The best part is, it’s ready in less than 30 minutes!

Ingredients

3/4 teaspoon salt, plus more for pasta cooking water

10 ounces pasta, whole-wheat or gluten-free if desired

1/4 cup extra-virgin olive oil

1 large bunch Swiss Chard (12 to 16 oz), stems and leaves separated, chopped and washed*

5 cloves garlic, peeled and thinly sliced

1/4 teaspoon crushed red pepper flakes, or to taste

1/4 teaspoon fennel seeds

1 15-ounce can white beans, drained and rinsed

1 14-ounce can diced tomatoes, preferably fire-roasted

2 tablespoons tomato paste

1/4 cup whipping cream

1/4 cup chopped parsley

Shredded Pecorino Romano cheese for serving

Freshly ground black pepper, to taste

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Instructions

Bring a large pot of water to a boil. Season with salt and cook pasta according to package instructions until just al dente. Drain well and keep warm.
Meanwhile, heat oil in a large heavy skillet over medium-high heat. Add chard stems and cook, stirring once or twice until just starting to soften, 2 to 3 minutes. Add in sliced garlic, fennel and red pepper flakes and cook stirring often until the garlic is just starting to brown slightly, 2 to 3 minutes.
Stir in the chard leaves, beans, tomatoes and tomato paste and ¾ teaspoon salt. Cover and simmer until the greens are wilted, 2 to 3 minutes. Remove lid and cook, stirring often until the sauce is slightly reduced and the chard stems are tender, 4 to 5 minutes.
Stir the cooked pasta and heavy cream into the chard and bean mixture. Season with pepper. Simmer 1 minute, stirring. Divide among 4 plates and top with parsley and Romano cheese

Notes

*To prepare the Swiss Chard: Finely chop the stems into small dice (about ¼ to ½-inch long), wash and drain. Roughly chop the greens. Wash and spin dry in a salad spinner. Keep separate.

Fennel Seeds: If you do not like the taste of fennel seeds, omit them or use 1 teaspoon dried oregano or Italian seasoning instead.

Make Ahead: Can be kept in the refrigerator up to 3 days. To reheat in the microwave, transfer a serving to a microwave-safe bowl. Cover with parchment or paper towel. Microwave 1 minute. Stir and microwave for 1 to 1 ½ minutes longer or until steaming hot. Stir well and enjoy. To reheat on the stovetop stir with a little water or broth over medium heat in a medium saucepan until steaming hot. Do not overcook or the pasta will get mushy.

Prep Time: 5 mins
Active Time: 20 mins
Cook Time: 20 mins
Category: Main Course
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 2 cups
Calories: 452
Sugar: 6 g
Fat: 16 g
Carbohydrates: 62 g
Fiber: 8 g
Protein: 14 g