Creamy Swiss Chard Pasta

Total Time: 40 min. Servings: 2-4

Posted by Lo

In spite of knowing it’s good for me, I’ve never been a big Swiss chard fan, so I was excited when I found a way to eat it that I really enjoy. I use a mild yogurt (not too tart), which neutralizes the bite of the chard and I slow cook it to bring out the sweetness. The finished dish is rich and buttery.

INGREDIENTS

1 bunch Swiss chard, washed
2 tablespoons olive oil
2 garlic cloves, chopped  
1/4 cup onion, chopped (Cippoline onions are great for this recipe)
2 large tomatoes, chopped (or use 3/4 cup frozen tomato sauce or canned tomatoes from last season)
1/4 cup plain yogurt
3/4 cup cream or half and half
1/4 cup parmesan cheese
8 ounces pasta, cooked according to package
salt and pepper to taste

PREPARATION

Cut chard into ribbons. I do half a bunch at a time. I lay it flat on a cutting board and hold it down with one hand (sometimes I fold it in half or roll it lengthwise) while I cut ¼” strips, starting from the tip of the leaves all the way down the stem until I feel resistance.

Heat oil over medium high heat, 1 to 2 minutes and sautee chopped garlic and onion for 5 or so minutes until they begin to soften. The longer and slower you cook the onions, the sweeter, so take your time.

Add swiss chard and stir well to distribute oil.

Sauté over medium heat for another 8-10 minutes until wilted, stirring occasionally. I often cover the pan and let the chard steam, so that it is more cooked, but don’t do this if you like your chard crispy.

Add tomatoes, yogurt, cream, salt and pepper and stir well to mix. Heat through (1-2 minutes).

Meanwhile, cook pasta according to directions.

When done, combine the chard, the cooked pasta and half the parmesan cheese, and stir well.

Serve warm, topped with remaining parmesan cheese.