Linguine With Swiss Chard and Garlic
"A delicious way to serve swiss chard with just a little bite from the red pepper flakes. From Redbook."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄4 cup olive oil
- 1⁄2 cup fresh breadcrumb, coarse
- 2 tablespoons parmesan cheese, grated
- 3⁄4 lb linguine
- 4 large garlic cloves, minced
- 1⁄4 - 1⁄2 teaspoon crushed red pepper flakes
- 1 1⁄4 lbs swiss chard, stalks thinly sliced, leaves cut into large pieces
- 1⁄2 teaspoon salt
directions
- In a large skillet, heat 1 tablespoon oil over medium heat.
- Add bread crumbs and cook, stirring constantly until golden brown, about 2 minutes.
- Scrape into a small bowl and stir in Parmesan cheese.
- Cook linguine in a large pot of boiling salted water until al dente, 10 to 12 minutes.
- While pasta cooks, wipe out skillet.
- Add remaining oil to skillet and heat over medium heat.
- Add garlic and crushed red pepper flakes to taste.
- Cook, stirring constantly, until garlic is golden but not brown, about 30 seconds.
- Stir in Swiss chard.
- Stir in salt and 1/4 cup water.
- Cook, stirring occasionally until Swiss chard is tender, about 8 minutes.
- Add additional water if chard becomes dry.
- Drain linguine and return to pot, add Swiss chard, and toss to combine.
- Serve sprinkled with crumbs.
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Reviews
-
Very good, just next time will put a little less bread crumbs. Could easily also add mushrooms. And i used to think that I didn't like chard. :) -
Nice flavor--garlic and crushed red pepper compliment it wonderfully.
RECIPE SUBMITTED BY
After graduating from college in spring of 2007, I am now working as a Traffic Engineer. Now that I have free time instead of homework, I've been trying all sorts of new recipes that are more involved.
I am always trying to get healthy food into my husband and 7-year old step-son. I am slowly wearing on them, both of them will finally eat vegetables with every dinner. Both of them like helping in the kitchen, especially on mini pizza nights!
We have a 4-year old male lab/golden retriever mix and when the two "boys" get going, look out!
I participated in my in-law's family Christmas party this year by bringing almond roca. It was a huge hit and everyone wants it again next get-together! I will definately bring it again, but I don't want to give the recipe out to them because it is so easy and I like them thinking I worked by butt off!!
A cooking tragedy I once had in high school: I was making some pesto for my mom and I to have with lunch. At the time, I didn't know the difference between a clove and a bulb of garlic and I ended up putting about half a bulb of garlic in the recipe then stopped because I though "two whole bulbs would be a lot"... the recipe read 2 cloves ... Needless to say, we had bad breath for days and I never forgot what a clove was!!
I haven't tried all of my posted recipes, but if I posted them I thought they sounded good and figured I should give someone else the chance to try them before I get to them.
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