Swiss chard can be tamed using some simple cooking techniques

By BILL DALEY
CHICAGO TRIBUNE
Admit it, chard is kinda scary. With its strong stems poking holes in your plastic grocery bag and leaves the size of a kitchen cutting board, the whole idea of wrestling this neon-veined vegetable into shape for a quick dinner seems impossible. But it can be done; simply separate the leaves from the stems (save stems for a future weekend use) and roughly chop the leaves into ribbons. Cook, covered, for five minutes in garlic-scented olive oil, and the chard is ready.
Sauteed chopped chard provides the muscle for this vegetarian one-dish pasta meal. Its dark green color and robust yet mannered flavor provides a foil to mild-flavored spaghetti.
MENU:
Spaghetti with chard, mushrooms and pine nuts
Italian bread
Tossed salad
Vanilla ice cream topped with amaretto
TIPS:
Try adding grated lemon zest and red pepper flakes to the chard.
Stir-fry with soy sauce, sesame oil and a splash of Chinese black vinegar.
Collards, mustard greens or kale can be substituted for chard; adjust the cooking time.
SPAGHETTI WITH CHARD, MUSHROOMS AND PINE NUTS
1 pound spaghetti
2 tablespoons olive oil
3 cloves garlic, smashed
1 large bunch chard, stems removed, rinsed, chopped, about 6 cups
1 package (8 ounces) sliced white mushrooms
1/4 cup toasted pine nuts (See note)
1/2 cup grated Parmesan cheese
Cook spaghetti according to package directions; drain. Meanwhile, heat 1 tablespoon of the oil in a skillet over medium-high heat. Cook garlic until golden, about 2 minutes, stirring often.
Add chard; toss to coat with oil. Cover, simmer until the leaves wilt, 5 minutes. Uncover; raise heat. Cook until any water evaporates. Remove chard from pan; set aside.
Pour remaining 1 tablespoon of the oil in pan; heat. Add mushrooms; cook, stirring often, until browned, about 5-8 minutes. Return chard to skillet; add pine nuts. Turn heat to low; cook to let flavors mingle, about 1 minute. Put pasta in a serving bowl; top with chard mixture. Sprinkle with cheese.
Note: Toast pine nuts in a small dry skillet over medium heat, stirring frequently, until aromatic, about 5 minutes.
Yield: 4 servings.
Nutrition information per serving: 641 calories, 23 percent of calories from fat, 16 g fat, 3 g saturated fat, 9 mg cholesterol, 92 g carbohydrates, 32 g protein, 258 mg sodium, 8 g fiber.