Included in this weeks Terra box of veggies came some Red Chard from San Juan Bautista, CA. I had heard of chard, but never seen or tasted it before. While I was unloading groceries and entertaining kids, Jaron whipped up this absolutely delicious meal (recipe below from this weeks Terra newsletter).
Bacon and Swiss Chard Pasta
1 pound linguine
12 oz bacon, cut crosswise into 1/2 inch slices
1 very large red onion, halved, sliced (about 6 cups)
1 large bunch Swiss chard, stemmed, chopped
1 T balsamic vinegar
3 T extra-virgin Olive Oil
2/3 cup grated Parmesan cheese
Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid (Jaron didn't do this and it was still great). Meanwhile, cook bacon in heavy large pot over edium heat until beginning to crisp, about 10 minutes. Trasfer to paper towels to drain. Drain all but 2 T bacon drippings from skillet. Add onion and saute over medium high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minutes. Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper. From Bon Appetit, May 2008.
And just because it made me so happy to see this outside the other day I'm going to post a picture of it.
1 pound linguine
12 oz bacon, cut crosswise into 1/2 inch slices
1 very large red onion, halved, sliced (about 6 cups)
1 large bunch Swiss chard, stemmed, chopped
1 T balsamic vinegar
3 T extra-virgin Olive Oil
2/3 cup grated Parmesan cheese
Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid (Jaron didn't do this and it was still great). Meanwhile, cook bacon in heavy large pot over edium heat until beginning to crisp, about 10 minutes. Trasfer to paper towels to drain. Drain all but 2 T bacon drippings from skillet. Add onion and saute over medium high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minutes. Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper. From Bon Appetit, May 2008.
And just because it made me so happy to see this outside the other day I'm going to post a picture of it.
5 comments:
I am doing this Bountiful Basket thing down here where once a week you pay $15 and get a laundry basket full of fruits and veggies. Last week I got a bunch of Swiss chard, and like you, I didn't really know what to do with it. I ended up doing an internet search and found a great soup recipe. So . . , if you ever need another chard recipe, let me know and I'll email it to you. I'll have to try the pasta recipe - thanks for posting!!
Jess - I am super impressed. You guys eat so well. I hate to admit that most nights I'm so exhausted that I consider it a personal victory to have a main course prepared. Thank goodness for grapes, strawberries or any other "fast" fruit I can throw on the table...
Jaron,
That certainly looks like a good meal. I certainly would like to try some. I am certainly glad that Jess put in the recipe. Good work.
Mom
Mmmm, that does sound good. I'm excited to eat more fresh food, especially with summer upon us.
Another you must try: sauteed beet greens. delicious.
I was just at our produce shop and picked up some rainbow chard--we're totally having this for dinner tonight. Thanks for sharing!
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