CSA Produce: Swiss Chard/Kale, Onion
Vegetarian
Serves 6-8
Ingredients:
1 bunch Swiss Chard, washed
2 T butter
2 T extra-virgin olive oil
1 cup chopped onion
4 garlic cloves, minced
3 T all-purpose flour
1/4 cup sun-dried tomato pesto
1 cup plain yogurt (whole, not non-fat)
1 cup crumbled feta or goat cheese
8 ounces small whole wheat pasta (elbow, shells, etc.)
1/2 cup shredded Parmesan or Romano cheese
2 T butter
2 T extra-virgin olive oil
1 cup chopped onion
4 garlic cloves, minced
3 T all-purpose flour
1/4 cup sun-dried tomato pesto
1 cup plain yogurt (whole, not non-fat)
1 cup crumbled feta or goat cheese
8 ounces small whole wheat pasta (elbow, shells, etc.)
1/2 cup shredded Parmesan or Romano cheese
Directions:
Bring a large pot of water to boil. Throw
in about a tablespoon of salt, then add the pasta. Cook until al dente,
according to package directions. Reserve a cup of pasta water before
draining. Set pasta aside.
Preheat your oven broiler.
Meanwhile, separate chard spines from the leaves, chop both, but keep them separated. In a large oven-proof skillet heat olive oil and butter over medium heat. Add chopped chard stems and onions. Cook, stirring occasionally for about 3-4 minutes, then add the garlic. Cook another 3-4 minutes until vegetables are tender.
Add chopped chard greens and stir, cooking, until mostly wilted (another 2-3 minutes). Stir in flour and cook another minute. Add pesto, yogurt, feta, reserved cooked pasta, and about a 1/2 cup of reserved pasta water. Stir and cook until everything is heated through and begins to thicken, about 3-4 minutes. Add more pasta water if you feel it's too thick. Mixture should be rather thick, but still saucy. Not watery.
Sprinkle Parmesan cheese over the pasta and place skillet under the preheated broiler for about 5 minutes or until it starts to brown slightly. Remove from the oven and serve. We enjoyed it with a big green salad.
Notes:
You could definitely use kale or any other kind of greens in place of the Swiss chard. Because you probably won't be using the stems of other types of greens, I'd use two bundles to compensate for the lack of bulk the stems provided.
Preheat your oven broiler.
Meanwhile, separate chard spines from the leaves, chop both, but keep them separated. In a large oven-proof skillet heat olive oil and butter over medium heat. Add chopped chard stems and onions. Cook, stirring occasionally for about 3-4 minutes, then add the garlic. Cook another 3-4 minutes until vegetables are tender.
Add chopped chard greens and stir, cooking, until mostly wilted (another 2-3 minutes). Stir in flour and cook another minute. Add pesto, yogurt, feta, reserved cooked pasta, and about a 1/2 cup of reserved pasta water. Stir and cook until everything is heated through and begins to thicken, about 3-4 minutes. Add more pasta water if you feel it's too thick. Mixture should be rather thick, but still saucy. Not watery.
Sprinkle Parmesan cheese over the pasta and place skillet under the preheated broiler for about 5 minutes or until it starts to brown slightly. Remove from the oven and serve. We enjoyed it with a big green salad.
Notes:
You could definitely use kale or any other kind of greens in place of the Swiss chard. Because you probably won't be using the stems of other types of greens, I'd use two bundles to compensate for the lack of bulk the stems provided.