This blog has moved to www.chardetc.com. See you there. :)
I love chard, especially the chard Alexis grows at Elderslie Farms in Wichita, Kansas. I often get asked what to do with it so as I was making chard with orecchiette a few days ago, I took some photos thinking I would be ready for the next person who asked. When my friend Polly called a bit ago to ask for the recipe, I figured it was God's way of saying it was time to take action. So here goes...
Use good quality ingredients; extra virgin olive oil, chard (ours is from Elderslie Farm... buy local if you can) and DeCecco or Barilla pasta.
Chard with Orecchiete
1 pound orecchiette pasta (DeCecco or Barilla or better)... or Farfalle, Penne, etc.
2 large bunches swiss chard (it looks like a lot when you buy it but it cooks WAY down)
2-4 T good quality extra virgin olive oil (Berio, Bertolli, Whole Foods 365 or better)
1/2 red onion (yellow is fine, too, and shallots work well), chopped small
2 oz cooked bacon pieces (if desired) OR 2-4 T pine nuts, toasted
2-4 T white vermouth or white wine
Cook the pasta in plenty of salted water until al dente. Meanwhile, chop the stems of the chard and cook them in the olive oil with the chopped onion on medium until starting to brown. Add the wine/vermouth and let cook down. Add the chopped chard leaves, cover and toss occasionally to cook evenly. Salt to taste (about 1/2 t). Add the bacon or pine nuts. Toss the drained pasta into the chard and stir a bit. Add fresh extra virgin olive oil (a couple of tablespoons or more). Transfer all to a bowl and enjoy!
