Bacon and Swiss Chard Pasta


It has been one of those weeks – work is crazy busy, my youngest has a birthday party and it seems like I have no time to cook. We needed something healthy and satisfying in a hurry – what is better than pasta? Bacon and pasta, oh yeah and some veggies for good measure.


10 oz pasta
4 oz bacon, cut into 1/2 inch pieces
1 red onion, thinly sliced
2 bunches Swiss chard, chopped w/o stem
Red chili flakes
1/4 c white wine
1 TBSP balsamic vinegar
3 TBSP olive oil
2/3 c Parmesan, grated
Burrata, if you have it

Cook pasta according to package.

In a 12 inch skillet cook bacon until crisp. Remove bacon, add onions and pepper flakes to dripping and cook, add wine if the pan starts to get you dry. Once soft, add chard and 1/2 c pasta water and cook over medium heat until wilted. Stir in pasta and cheese cook for 2 minutes, add more pasta water if too dry 1/4 c a time.

Serve topped with a couple slices of burrata cheese.

Serves 4.


Pasta with Sausage and Swiss Chard


This recipe is adapted from The Mozza Cookbook – I added more sausage and veggies. The breadcrumbs are what give this dish the extra something something!

1 lb pasta
1 bunch of Swiss chard, center stems removed and chopped
1 TBSP olive oil
1/2 white onion, thinly sliced
6 cloves garlic, minced
Red pepper flakes
3/4 c chicken stalk, divided
1 lb chicken sausage, removed from casing
Red pepper flakes
3 TBSP butter
1/4 c parmigiano, grated or ricatta
2 tsp fennel pollen
2 TBSP toasted breadcrumbs

In a 12 skillet, heat oil over medium heat, add onions, garlic and peppers cook for 5 minutes until soft. Add chard and 1/4 c chicken stock, cover and cook for 15 minutes until soft. Cool and chop fine.

Bring a large pot of salted water to a boil. Cook pasta according to directions.

Wipe out pan, add chicken sausage, brown and break up. Add Swiss chard mixture, red pepper flakes and remaining stock, cook for 5 minutes. Swirl in butter, add pasta, fennel pollen, cheese and stir well, cook for 2 minutes.

Serve topped with toasted breadcrumbs.

Serves 4 – 6.


Pasta with Tomato Sauce, Chard & Cheese


This was totally inspired by a recipe that posted yesterday…. except I did not have giant shells or fresh ricotta – what can I say I work with what I got 😉

1 large onion, diced
1 carrot, finely chopped
5 cloves garlic, minced
1 28 oz can tomatoes
1 lb chard, chopped w/o stems
1/2 lb pasta
5 oz ricotta Salata
1/2 c Parmesan, grated
Olive oil.

Preheat oven to 350.

In a large pot heat 1 TBSP olive oil, add chard, cook for about 5 minutes until softened, remove and set aside. Add 1 TBSP oil to pan, heat over medium, add onions, carrots and garlic, cook until softened about 5 minutes. Add tomatoes, reduce to low, stir in chard and simmer for an hour or so.

Bring a large pot of water to a boil. Cook pasta.

In a 9×13 pan, spread 1/2 the tomato sauce, top with 1/2 the cheese, all the pasta, remaining tomato sauce and cheese. Bake for 15 – 20 minutes until
Cheese starts ton brown.

Serves 4.

Baked Salmon and Swiss Chard


There is nothing better than fresh pacific salmon. Tonight I served along with some garlic chard – yummy!

1/2 lb salmon
1/2 c white wine
1 tsp olive oil
Salt and pepped
1 lb chard, tough stem removed
1/2 TBSP olive oil
3 cloves garlic, minced
Red pepper flakes
Salt and pepper

Preheat oven to 425.

Bring a pot of boiling water to a boil. Add chard and cook for 3 – 4 minutes. Drain and pat dry.

Heat 1/2 TBSP olive oil in a skillet over medium heat. Add garlic and sauté for 2 minutes. Add pepper flakes and chard and sauté for 2 minutes.

Rub salmon with oil, salt & pepper. Pour wine over salmon. Bake for about 20 minutes.

Serves 2.

Serve with chard.
Serves 2.

Spiced Swiss Chard and Onions

Sauted Swiss ChardI love bitter greens! My husband hates them, but he LOVED this dish. The onions add a nice sweetness and the vinegar and chiles add the perfect balance. This is a great dish to enjoy in the winter when the chard is so beautiful in the California farmers markets.

1 large onion, thinly sliced
1 lb swiss chard, ribs removed and thinly sliced
1 TBSP olive oil
Red Pepper flakes
1 tsp red wine vinegar

Wash the swiss chard well, remove from main rib and roll several leaved up into cigars – thinly slice these cigars to make ribbons.

Heat olive oil over medium heat, once shimmery, add onions and saute about 5 min until soft.

Add swiss chard, pepper flakes, salt & pepper and cover. Stirring frequently, until softened about 5 min.

Add red wine vinegar, stir and cook for 1 – 2 more minutes.

Serves 2, but can be easily doubled.