Pasta with Swiss Chard and an EggFeeling inspired from our New Hampshire trip last weekend, I told myself I wasn’t going to stress out over the little things this week. One thing I tend to over-stress about: weekday meals.

Now, I love to cook, but I often accidentally make elaborate food plans on weekdays, which I really don’t have time for when I’m marathon training, working full-time, and commuting two (+) hours a day.

Since our pantry is overflowing at the moment, we stopped at Walker Farm on our way home from Chris and Jim’s farm on Sunday to round out our food for the week with some fresh vegetables and eggs. I vowed that I would just make simple meals all week based on what we bought. One of these things was a beautiful bunch of swiss chard.

When I got home from work on Tuesday, I decided pasta with swiss chard was on the menu. I dropped a couple of eggs in the sous vide machine (which sounds elaborate, but is actually the easiest, most fool-proof way to cook eggs). While the eggs were cooking, I sauteed some sliced garlic, chili flakes, and the swiss chard in olive oil. Adding some pasta and cheese turned it into a meal, and the soft sous vide egg on top lightly coated the noodles when broken, making this simple meal seem fancy.

Pasta with Swiss Chard and a Sous Vide Egg

Pasta with Swiss Chard and an Egg

Ingredients (2-3)

  • 2 Tbsp. olive oil
  • 2 cloves of garlic, thinly sliced
  • 1/2 tsp. chili flakes
  • Salt
  • 1 bunch swiss chard, stems separated from the leaves, cleaned, and roughly chopped
  • 6 oz. linguini (but really any shape would work)
  • Freshly grated asiago cheese
  • Freshly squeezed lemon juice
  • 2-3 eggs (one per person), sous vide at 142°F, fried, or poached

Instructions

Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and chili flakes. Cook until the garlic just starts to soften.

Add the swiss chard stems, turning up the heat to medium-high. Season with salt. Cook until the stems are just barely softened and add the leaves. Meanwhile, cook the pasta.

Turn down the heat to medium and continue to saute the swiss chard until the leaves are soft and wilted. When the pasta is just barely al dente, reserve some of the pasta water. Add the noodles directly to the skillet with the swiss chard and garlic, adding a little bit of the pasta water to loosen it up. Add some of the freshly grated cheese and taste for seasoning, adding more salt if needed. Finish with a squeeze of fresh lemon juice.

Pasta with Swiss Chard and an Egg

Top each dish with a sous vide egg and more cheese.

Pasta with Swiss Chard and an Egg

We ate on our deck, trying to ignore the sounds of traffic and views of power lines, and pretended like we were still on the farm in New Hampshire.

What are your favorite ways to use swiss chard?

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