PASTA WITH LIMA BEANS AND SWISS CHARD
A teacher friend brought this in for her lunch and it smelled wonderful! I bugged her for 2 weeks to give me the recipe...this is the result. :)
Provided by rickoholic83
Categories Greens
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Bring the water to a boil in a large pot.
- Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes.
- Add the garlic, red pepper flakes, parsley, onion, lima beans and prosciutto or ham.
- Reduce the heat to medium and cook until the garlic begins to brown and the onion is soft, about 5-6 minutes.
- Stir in the wine and boil until reduced by half, about 2 minutes.
- Add the chicken stock, cream, salt and pepper and simmer for 10-15 minutes, until the sauce is slightly thickened.
- Add the Swiss chard or spinach leaves to the sauce about 2 minutes before it's done, stirring well.
- While the sauce is simmering, add the pasta to the boiling water and cook until just tender.
- Drain the pasta well and return it to the pot.
- Pour the sauce over the pasta and cook over medium heat, stirring constantly, for 3 minutes.
- Remove the pan from the heat, stir in cheese and serve.
Nutrition Facts : Calories 713.1, Fat 22.6, SaturatedFat 7.5, Cholesterol 33.4, Sodium 779.5, Carbohydrate 110.7, Fiber 17, Sugar 3.4, Protein 17.9
PASTA WITH BEANS AND CHARD
Steps:
- Remove and discard the stems and thicker midribs from the Swiss chard leaves. Rinse the leaves well, then drain and coarsely chop them.
- Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
- Meanwhile, heat the oil in an extra-large saucepan or stir-fry pan. Add the onion and garlic and sauté over medium-low heat until the onion is golden.
- Add the wine and Swiss chard. Cover and cook just until the chard wilts, stirring once or twice, about 3 minutes.
- Stir in the tomatoes, beans, and raisins. Cook just until everything is heated through, another 4 to 5 minutes.
- Combine the fettuccine with the Swiss chard mixture in a large serving bowl. Toss well, season with salt and pepper, and toss again.
- Menu Suggestions
- I love this dish with cauliflower; two companionable possibilities are Cauliflower with Bread Crumbs (page 206) and Sautéed Cauliflower with Sun-Dried Tomatoes and Basil (page 198). Add a salad of greens, tomatoes, bell peppers, and olives.
- Another good way to complete the meal is with some crusty bread and a dairy-free version of the traditional insalata caprese (tomato, mozzarella, and basil salad). Arrange a platter of flavorful tomato slices overlapping thin slices of vegan mozzarella; sprinkle generously with sliced basil leaves and drizzle everything with good olive oil.
- nutrition information
- Calories: 310
- Total Fat: 6g
- Protein: 11g
- Carbohydrates: 55g
- Fiber: 7g
- Sodium: 565mg
CHARD & WHITE BEAN PASTA
I love to prepare dishes without gluten or dairy products, and this recipe meets the criteria when you use gluten-free pasta. It's proof you can use delicious, healthy products to create a crowd-pleasing meal. It's also soy-free, nut-free and vegetarian. -Amie Valpone, New York, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water., In a 6-qt. stockpot, heat oil over medium heat; saute leeks and onion until tender, 5-7 minutes. Add garlic and sage; cook and stir 2 minutes., Add potato and chard; cook, covered, over medium-low heat 5 minutes. Stir in beans, dry seasonings and reserved pasta water; cook, covered, until potato and chard are tender, about 5 minutes., Add pasta, basil and vinegar; toss and heat through. Serve with sauce.
Nutrition Facts : Calories 369 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 801mg sodium, Carbohydrate 67g carbohydrate (13g sugars, Fiber 13g fiber), Protein 14g protein.
PASTA WITH SWISS CHARD
Garden fresh Swiss chard is quickly cooked with olive oil, garlic, and capers in this quick and easy Italian-inspired meal.
Provided by JNADRIG
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.
- Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 453 calories, Carbohydrate 62.3 g, Cholesterol 8.8 mg, Fat 17.7 g, Fiber 11.5 g, Protein 17.1 g, SaturatedFat 3.9 g, Sodium 443.5 mg, Sugar 4.2 g
FRESH LIMA BEANS, SWISS CHARD AND HAM HOCK
I got the basics for this recipe from a woman I met while picking over butter (lima) beans at the farmer's market. It is similar to a standard southern collards recipe; I used Swiss chard because I had it, but go ahead and use collards or perhaps even kale. Personally, I'd stick with fresh beans. This tastes like a whole different vegetable than the one I remember from my childhood.
Provided by Diann is Cooking
Categories Beans
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Break up the chard, cut up the ham hock, quarter the onion, and add everything to boiling water.
- Reduce heat, and simmer for an hour, adding more water as necessary. If desired, add more vinegar.
- Break up meat on hamhock further, remove bone. Serve hot. Leftovers may be microwaved.
Nutrition Facts : Calories 98.1, Fat 0.5, SaturatedFat 0.1, Sodium 441.1, Carbohydrate 18.6, Fiber 5.3, Sugar 2.2, Protein 5.8
LIMA BEANS WITH WILD MUSHROOMS AND CHARD
Provided by Jeanne Thiel Kelley
Categories Mushroom Side Sauté Low Fat Vegetarian High Fiber Lima Bean Healthy Low Cholesterol Vegan Swiss Cheese Simmer Boil Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Place lima beans in large bowl with enough water to cover by 5 inches. Soak overnight.
- Bring 2 cups water and dried mushrooms to boil in small saucepan. Using slotted spoon, transfer mushrooms to medium bowl; reserve liquid in saucepan.
- Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, 10 minutes. Drain beans; add to pot. Pour in mushroom liquid, leaving sediment behind. Add 6 cups water. Bring to simmer; skim foam from top. Stir in red pepper and thyme. Simmer partially covered until beans are tender, 45 minutes. Season with salt. Chop mushrooms; add to pot. Simmer uncovered over medium heat until beans and mushrooms are very tender, stirring occasionally and adding water to thin as needed, about 15 minutes longer. DO AHEAD: Can be made 3 days ahead. Cool, then cover and chill. Rewarm beans before continuing.
- Add chard to beans. Cover pot; cook until chard is tender, stirring often, about 8 minutes. Season with salt and pepper.
CHARD & BACON LINGUINE
I use Swiss chard every way I can, and that includes stirring it into this breezy linguine. When you're short on time, this dish keeps life simple. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions; drain. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Add garlic; cook 1 minute longer., Add broth, wine, salt and Swiss chard to skillet; bring to a boil. Cook and stir 4-5 minutes or until chard is tender., Add linguine; heat through, tossing to combine. Sprinkle with cheese.
Nutrition Facts : Calories 353 calories, Fat 14g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 633mg sodium, Carbohydrate 47g carbohydrate (2g sugars, Fiber 7g fiber), Protein 14g protein. Diabetic Exchanges
SWISS CHARD, SAUSAGE, PASTA, AND BEAN CASSEROLE
Lots of chard this summer so decided to whip up a new dish...surprise, surprise, the kids ate it all up and asked for more!
Provided by Katie
Categories Pork Sausage
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring 1 teaspoon salt and water to a boil. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally for about 6 minutes.
- Stir Swiss chard stems and chicken bouillon granules into pasta and water. Continue cooking until pasta has cooked through but is still slightly firm, about 6 more minutes. Reserve 1 cup of the cooking liquid. Drain pasta and chard stems.
- Heat a large skillet over medium-high heat. Cook sausage links until evenly browned and no longer pink in the center. Transfer sausage to a plate and slice.
- Heat butter and red pepper flakes over medium heat in the skillet used to cook sausage; cook and stir onion and garlic in butter until tender and onion is translucent, about 5 minutes.
- Stir sliced Swiss chard leaves and balsamic vinegar into onion mixture and cook, stirring occasionally, until chard leaves are tender, about 5 minutes.
- Mix kidney beans and tomato into chard leaf and onion mixture; continue to cook for 3 more minutes.
- Stir pasta, chard stems, and 1/2 of the reserved cooking liquid into the vegetables. Season with salt and black pepper. If the sauce becomes too dry, add remaining cooking liquid.
- Transfer pasta mixture to a large baking dish.
- Arrange sliced sausage and crumbled feta cheese atop pasta, pressing the mixture down.
- Bake in the preheated oven until feta cheese begins to melt, about 15 minutes. Turn on the oven's broiler and broil until cheese is browned, 3 to 5 more minutes.
Nutrition Facts : Calories 580 calories, Carbohydrate 69.2 g, Cholesterol 63.5 mg, Fat 22.7 g, Fiber 10.7 g, Protein 27.7 g, SaturatedFat 11.5 g, Sodium 2158.9 mg, Sugar 8.2 g
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