Spaghetti with Swiss Chard

In attempt to branch out, I have started trying to incorporate ingredients into my weekly dinner parties that I have never had before. Usually they are from the produce department at Whole Foods Market where I often stand, jaw grazing the floor in astonishment at how many things I HAVEN’T tried.

When was the last time you incorporated daikon into your dinner time? If you have an answer other than never, please send me a recipe. I would love to try some daikon.


Last week I decided to go with Swiss chard. Mainly because the stems are rainbow colors.


Priiiiiiiittttttttttaaaaaaaaayyyyyy.

I decided to start out with a pasta dish. Half because I only wanted to make one things for dinner after Lish and I went back to swim practice last week after a six month absence and half because I was scared it would be gross and I would need to mask it with lots of other flavors.

Yeah. Lish and I tried to go do a high intensity swim workout after a six month break.


I’m still recovering.

So, chard turned out to be not so bad. It’s super healthy and it has a much more mild taste than kale. But it has a more aggressive taste than spinach. When I cooked it down it was super mild and a great addition to this super flavorful pasta.

Lish literally wouldn’t stop saying, “Ange, this is soooo flavorful.”

To get your roommate to say that, you will need…

1 tablespoon olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped


3 garlic cloves, minced


1 (14 1/2-ounce) can diced tomatoes with juices
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
1/4 cup pitted kalamata olives, coarsely chopped


2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts

Heat the oil in a heavy large frying pan over medium heat. Add the onions and sauté until tender, about 8 minutes.

Add the chard and sauté until it wilts, about 2 minutes.

Add the garlic and sauté until fragrant, about 1 minute.


Stir in the tomatoes with their juices, wine, and red pepper flakes.


Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.


Meanwhile, bring a large pot of salted water to a boil.


Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti.

Add the spaghetti to the chard mixture and toss to combine.

Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.


Now CHAAAAAAAAAARRRRRRRRRRRDDDDDDDDDDDD!


Get it.

Like Charge?

Ok, not my best joke. I’ll try harder next time.

Love and Beer Floats
Angela