Wednesday, March 15, 2006
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.