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Rating: 4.45 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A quick, easy and delicious way to use the otherwise unused portion of chard. Use whatever type of pasta you'd like. Garlic can be substituted for garlic scapes. Serve with shredded Parmesan cheese.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a rolling boil. Cook the Swiss chard stems in boiling water until tender, 10 to 15 minutes; drain and rinse with cold water. Set aside.

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  • Bring a separate large pot of lightly salted water to a rolling boil. Cook the vermicelli pasta in boiling water until tender yet firm to the bite, 4 to 5 minutes; drain.

  • Meanwhile, melt the butter with the olive oil in a large skillet over medium heat; stir in the onion and garlic scapes. Cook and stir until the onion is soft and translucent, about 5 minutes. Increase heat to medium-high, stir in the chard stalks, and cook until the onion has browned, about 5 minutes more. Season with salt and pepper; stir in the cooked pasta to serve.

Nutrition Facts

199 calories; protein 5.5g; carbohydrates 29.5g; fat 7.1g; cholesterol 7.6mg; sodium 43.2mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/06/2010
This is really good although we always use the chard stems even freeze them for soups in the winter. Our garlic scapes (sprouts) are long matured by now so used "mexican" onion which is like a green onion but with a big bulb and some sliced regular garlic and sprinkled parmesan cheese on top to serve. Will look forward to trying it next spring with frozen chard stems and the actual garlic scapes. Thanks for the idea. Read More
(11)
11 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/06/2010
This is really good although we always use the chard stems even freeze them for soups in the winter. Our garlic scapes (sprouts) are long matured by now so used "mexican" onion which is like a green onion but with a big bulb and some sliced regular garlic and sprinkled parmesan cheese on top to serve. Will look forward to trying it next spring with frozen chard stems and the actual garlic scapes. Thanks for the idea. Read More
(11)
Rating: 4 stars
07/09/2010
A great, simple pasta dish! I substituted 3 green onions for the 1 large onion and added 2 sprigs of kale. Delicious and light! Read More
(9)
Rating: 5 stars
09/05/2011
Wonderful and easy to make. Read More
(2)
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Rating: 4 stars
04/12/2017
Yum! I messed this recipe up and used all of the Swiss chard and not just the stalks. It was still very very good. My husband also liked it. Read More
(1)
Rating: 5 stars
06/28/2014
Very good and simple! I separated the chard leaves and sautéed them prior to the onions/scapes and used spring onions. Tossed the sautéed leaves and stems in with everything else for added flavor and texture. Made enough for four modest servings or two generous... Almost ate it all myself! Read More
Rating: 5 stars
09/03/2015
This is tasty. I didn't have chard so I used kale and threw in some other veggies that I had on hand. Topped it with a fresh Parmesan and it was yummy. By the time the pasta was done cooking the veggies were done and I did put some of the pasta water in to add moisture. Read More
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