Rigatoni With Potatoes And Swiss Chard Recipes

RIGATONI WITH SWISS CHARD

Steps:

• Bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta; cook 3 minutes less than package indicates. Drain.
• Heat butter and oil in a large Dutch oven over medium heat about 1 minute. Add garlic and shallots; cook, stirring, until fragrant, about 2 minutes. Stir in chard, lemon zest, wine, 1 teaspoon salt, and the red pepper flakes; season with pepper. Cook, covered, stirring occasionally, until chard has just wilted, 2 to 3 minutes.
• Stir in pasta, ricotta, and pine nuts. Cook, stirring occasionally, until pasta is al dente, 3 to 4 minutes. Divide among 4 serving dishes. Serve sprinkled with Parmesan.

RIGATONI WITH SWISS CHARD AND SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, heat the olive oil in a large Dutch oven or wide skillet over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Transfer to a plate using a slotted spoon; set aside.
• Wipe the Dutch oven clean; add the butter and melt over medium heat. Add the garlic and cook, stirring, until slightly softened, 1 to 2 minutes. Add the chard and cook, stirring occasionally, until wilted, 3 to 4 minutes. Sprinkle in the flour and cook, stirring, until combined, 1 to 2 minutes.
• Add the milk to the chard mixture and bring to a boil; cook 1 minute. Stir in the sausage, parmesan, lemon zest and a few grinds of pepper. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 6 minutes. Add the pasta to the pot and toss, adding enough of the reserved pasta water to loosen.

RIGATONI CHARD TOSS

Steps:

• Cook rigatoni according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add Swiss chard and onion; cook and stir 4 minutes. Add garlic; cook 2 minutes longer. Stir in tomatoes, beans, salt, pepper flakes, fennel and pepper. Cook 3-4 minutes longer or until chard is tender., Drain rigatoni, reserving 1/4 cup pasta water. Add rigatoni, pasta water and basil to skillet; toss to combine. Serve with cheese.

POTATO AND CHARD STALK GRATIN

Steps:

• Place the potatoes in a saucepan, and cover with water. Add 1/2 teaspoon salt, and bring to a boil. Reduce the heat to medium, and boil gently until tender, 10 to 20 minutes, depending on the size of the potatoes. Add the chard stalks to the pot, and simmer for another five minutes until crisp-tender. Drain, and retain the cooking liquid if you prefer to use it instead of milk for the béchamel. Cut the potatoes into quarters or halves, depending on their size.
• Preheat the oven to 425 degrees. Rub a 2-quart baking dish or gratin with the cut clove of garlic, and brush with olive oil.
• Make the béchamel. Heat the oil over medium heat in a heavy medium saucepan. Add the shallot or onion, and cook, stirring, until softened, about three minutes. Stir in the flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned. It should have the texture of wet sand. Whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes until the sauce is thick and has lost its raw flour taste. Season with salt and pepper. Strain while hot into a heatproof bowl or a Pyrex measuring cup.
• Cut the potatoes into quarters or halves, depending on their size. Combine with the chard stalks and thyme in a large bowl, and season with salt and pepper. Add the béchamel, and stir until the vegetables are coated with sauce. Scrape into the gratin dish. Sprinkle the Gruyère on top.
• Bake 20 to 25 minutes until bubbling and beginning to brown on the top. Serve hot.

SWISS CHARD AND POTATO ENCHILADAS

Steps:

• To make the enchiladas filling: Strip the leaves from the stems of the Swiss chard, and chop the leaves and coarsely slice the stems; and set aside.
• In a large skillet over medium high heat, heat the 2 tablespoons oil. Add the potatoes and cook until golden brown and tender, about 8 minutes. Season with 1/4 teaspoon of the salt, and pepper, to taste. Remove from the pan with a slotted spoon, and drain on a paper towel-lined plate. Add the onions and garlic, and cook until translucent, about 4 minutes. Add the Swiss chard stems, cook until softened, about 4 minutes. Add the leaves, and remaining salt and pepper, cover, stirring occasionally, until the leaves are wilted, about 5 minutes more. Transfer the mixture to a strainer over a medium bowl, drain off any excess liquid, and cool. Combine the potatoes with 1/2 cup of the cheese and the Swiss chard mixture, and set aside.
• To make the salsa: Put the tomatillos in a medium saucepan and cover with water by about an inch. Bring to a boil, lower the heat, and simmer until tender, about 7 minutes.
• In a blender, combine the onions, garlic, jalapeno, 3/4 teaspoon salt, and puree until smooth. Using a slotted spoon transfer the tomatillos to the blender, along with about 1/4-cup of the cooking liquid, puree until smooth. Add the coriander and blend briefly.
• To assemble the enchiladas: Pour enough vegetables oil into a skillet so it is about a 1/4 deep, and heat over high heat. Fry the tortillas one at a time, until they are soften, about 5 seconds. Transfer to a paper towel-lined plate to drain.
• Preheat the oven to 350 degrees F. Pour about a cup of the tomatillo salsa into the bottom of 13 by 9 inch baking dish. Put 2 heaping tablespoon of the Swiss chard mixture in the center each tortilla and roll them up. Place the tortillas, seams side down, on the sauce laying the enchiladas snuggly next to one other. Spoon the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake until the enchiladas are heated through and the cheese is softened, about 20 minutes. Serve with sour cream on top, if desired.

PANKO-CRUSTED HALIBUT WITH SWISS CHARD

Steps:

• 1. Heat the oven to 350 degrees F. Melt 4 tablespoons butter in a small pot. Stir in the breadcrumbs, half the shallots, the parsley, lemon zest, and season with salt and pepper.
• 2. Sprinkle both sides of the halibut fillets with salt and pepper. Spread a thin layer of mayonnaise on top of each fillet, then press the panko mixture on top.
• 3. Heat the remaining 3 tablespoons butter in a 12-inch skillet. Add the rainbow chard stems and remaining shallots. Cook 2 minutes, then turn off the heat. Fold in the torn chard leaves, 2 tablespoons water, and salt and pepper, to taste. Place the halibut fillets on top of the chard leaves.
• 4. Transfer the skillet to the oven until the fish is just cooked through, 15 to 20 minutes.

BAKED RIGATONI WITH SWISS CHARD AND SAUSAGE

Steps:

• Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, breaking it up into pieces, until browned, 3 to 5 minutes. Add the onion and chard stems; cook, stirring, until softened, 3 to 5 minutes. Add the garlic and cook 30 seconds. Add the tomatoes, oregano, 1/4 teaspoon salt and a few grinds of pepper.
• Cook, stirring, until thickened, about 4 minutes. Add the chard leaves and cook, stirring, until softened, about 3 minutes. Add the pasta and 1/4 cup reserved cooking water to the sauce and stir to coat, adding more cooking water as needed to loosen; season with salt and pepper. Transfer to a 3-quart baking dish. Dollop spoonfuls of the ricotta on top, then sprinkle with the mozzarella. Broil until golden brown and bubbling, 3 to 5 minutes. Let rest 5 minutes before serving. Sprinkle with parmesan.

RIGATONI WITH SWISS CHARD AND BELL PEPPERS

Steps:

• Boil rigatoni until al dente.
• While the rigatoni is cooking, heat the oil in a large nonstick sauté pan over medium-high heat.
• Add the bell pepper, onion, and garlic; cook, stirring occasionally, until the bell pepper is crisp-tender, about 5 minutes.
• Reduce the heat to medium; stir in the chicken broth, chard, butter, and pepper; cover and cook until the chard and the bell pepper are tender, about 5 minutes.
• Remove the pan from the heat; stir in the balsamic vinegar and salt.
• When the rigatoni is done, drain well; return to the pot.
• Add the chard mixture and toss; Add the Parmesan cheese and toss again.
• Taste and adjust the seasoning.

POTATO AND SWISS CHARD GRATIN

Steps:

• Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.
• In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg.
• Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream.
• Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.