A quick and tasty dinner -with a vegan option. It is an odd one that until this year I had not knowingly eaten swiss chard, now I actively look for it when I shop. I prefer the bundles with long crisp stalks. I like to strip the stalks of the leaves, dice the stalks and then the leaves. The combination of both together is amazing. Everyone raves about kale…pffft. Kale? They should be raving about swiss chard! It is sweet where kale is bitter. And cheap too! Even organic is affordable. Rainbow is my favorite. although I’ll happily take the deep red….kick that kale to the curb, toss those collards, ignore that spinach and say hello to swiss chard 😀
Lemony Swiss Chard Spaghetti
- 2 Tbsp extra virgin olive oil
- ¼ tsp red pepper flakes
- 1 bunch swiss chard
- 1 Tbsp granulated garlic
- 1 lemon zested and juiced (2 Tbsp)
- ½ cup walnuts, finely chopped
- 13.25 ounce package multi-grain spaghetti or 1 pound whole-wheat spaghetti
- ½ cup grated pecorino romano cheese
Bring a large pot of lightly salted water to boil, add spaghetti, cook for time on package. Reserve 1 cup cooking water, drain pasta.
Meanwhile, rip the leaves off the swiss chard stems, rinse and spin the leaves, chop small. Rinse and shake-dry the stems, chop.
Heat a large skillet over medium. Add oil and red pepper flakes, cook for a minute. Add the leaves and stems, stirring for 5 minutes. Take off the heat, stir in the lemon zest, lemon juice and walnuts.
Toss the hot pasta in, add ½ cup of the reserved water and half the cheese, toss to coat. Add a bit more water if needed and the rest of the cheese. Taste for seasoning, add salt and pepper as desired.
PS: The cheese can be left out for a simple and rustic vegan dinner.
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