How To Make Swiss Chard Pasta Recipe.
- Large Yellow Onion
- Fresh Garlic
- White Wine
- Pinot Grigio
- Some Pasta
- Some Corksrew Pasta
- Some Olive Oil
- Little Bit Of Butter
- Red Chard
- Swiss Chard
I’ve got a large yellow onion that i’ve sliced tons of fresh garlic because i love it little white wine. I’m using my pinot grigio and then, you’ll need some pasta of your choice i’m using some corkscrew pasta. Because i like the texture i like the shape it’s what i’ve got on hand basically is all that means. But you can use anything, you want and you’ll need some olive oil salt and pepper parmigiano and a little bit of butter at the end okay that was a mouthful all in one. But i managed to get it off to get out of me correctly. So i’m happy about that the first thing. You want to do is get a big pot fill it with water generous sprinkling of salt and bring that to a boil because that takes longer than anything else to do.
Here i’ve got a large skillet with high sides with a few tablespoons of olive oil into that i’m going to add in my onion and i’ve got this preheating over about medium heat because i don’t want to force my onions to develop color i want them to do that on their own because they release a lot of their sweetness and the onions balance. So well with the sweetness of the red chard, the garlic is a little bit peppery. You’re using a good amount of it. It’s just like the perfect combination but and it’s so neat and simple right here this is a good stir and i’m going to let this cook for about five to six minutes or until they develop some color and cook down. I’m seizing them with some salt and pepper, because the salt is going to naturally draw out the liquid out of the arm out of the onions helping them cook along a lot faster.
I’m going to add the stems of my swiss chard because of stems just need longer to cook than to leave. So what i’m going to do is i’m going to give this a good stir whoops one just managed to fly out season them slightly with some salt and pepper not too much salt. Because we are going to be seasoning things in layers just to have a really nice whirl around the dish and then i am going to just cover this with my little lid here and i’m going to let this cook on medium heat for about five six minutes or until the stems have softened quite a bit and now it’s the perfect time to add my pasta to my boiling water.Because you should take about ten minutes or so to cook and we are well on our way to having a wonderful dish it’s absolutely no time that’s looking exactly.
Now i’m going to attempt because if i had saw a little bit more about this i would have gone a bigger skillet. Because i’ve got a lot of swiss chard here so i’m going to attempt to put in a little bit at a time and covered my skillet with a lid. Here until it starts to loose and so it starts to wilt quite a bit and i’ll take about a minute or so i’m going to wait for that to wilt. I’m gonna add the remaining swiss chard and i’ll show you what it looks like when it’s all finally in there really good. I’m the meantime, i’m gonna just grate some parmigiano and get that ready to go get a little bit of butter out of the fridge. This whole thing doesn’t come together in no time. I’m telling you but the speediest the whole thing ever swiss chard is completely like melted into those fabulous juices. It will fit perfectly, so now i’m gonna add in my garlic.
Now so that i can retain a little bit of its bites i don’t want to put this with too long. I’m just going to cook it in here for about a minute look at that can you believe that amount of swiss chard reduced. So it happens that’s just what happens to most greens when you cook them. You’re just going to have to accept it. I’m going to season this one last time with salt and pepper again go light on the salt. Every time you solve this because you are seasoning every layer of the dish and your salted, your boiling water from the footpath that was salted as already. So you don’t want to go too overboard, but this is not only fantastic. I just drained my pasta and i reserved some of the starchy cooking water.
Because this kind of could make the sauce delicious and now i’m going to add in a splash of white wine which you don’t have to but i feel like it just gives you a little extra sound of some special let that cook for about a minute smells so good. I love the colors as well and it just kind of really couldn’t be any simpler. I mean it’s so easy right that’s smiling cool. I’m gonna add in my starchy cooking water get the heat on to medium high at this point. I’m going to cover this with a lid oops a little piece of pasta got in there somehow thing was from the starchy cooking water. But that’s okay cover the lid let that cook for about two minutes. I’m gonna grab some butter and we are ready to plate. I’m just gonna add some butter this is gonna make it nice and creamy turn that up to about high heat oh that smells so good.
I’ve also created some parmesan oh i’m ready to go right now anyways just waiting for the butter to melt and since it’s just another second or chew look at that it may just like its own creamy sauce with no cream, just a little bit of butter yum back to turn us off knox is perfect and all those juices are going to be soaked up by the pasta like you would not believe and the parmigiano is like the glue that glues together. This juices with the pasta, it’s fun nominal and look at that i mean who will love that nice. I don’t even hope you can see me a nice big platter in the center of the table it’s perfection and if you wanted to make this vegan you could by all means omit the cheese and the butter and just use some substitutions.
But i think it’s just fantastic, so i’m just going to give this a good stir that’s as good as it gets. Because i’m impatient and i’ve been waiting here for ten minutes. Now and i serve myself a little bit just because it can its really steamy and it’s really hot. But i’m excited. I had a swiss chard dish best timing. We’re in la at a restaurant that was so spicy. I cannot wait to come home and play with swiss chard, it was so good mm-hmm that is so good. It’s not even funny, it’s so simple, but so good absolutely delicious i hope that you make this and i hope i can see a picture of it on my facebook instagram twitter wherever you feel like tagging me. Because i’ve been loving seeing your pictures so many of you have been recreating my recipes for the holidays. It is just it’s why i love to do.