Fee SIMPLE Friday: Pasta with Chard and Kale

Pasta with Chard and Kale (garlicky goodness) by Order in the Kitchen

On Fee SIMPLE Fridays you will get easy recipes.  In the legal field, Fee Simple is the absolute ownership of property to the exclusion of others.  I want you to own your kitchen every Friday with these easy-to-make recipes!

This week on Fee SIMPLE Fridays: an easy recipe that you can actually manage to handle any night during the week (but especially on Fridays when you are exhausted after a long week!)  Bonus: It’s a pasta that fills you up but doesn’t make you feel like you weigh 1000 lbs afterwards.  LOVE.this.

Adapted (barely) from Healthy in a Hurry from Williams-Sonoma (the entire recipe will be posted below in it’s entirety, but for simplicity’s sake, I’ve included it to give you step-by-step in the beginning.

The Elements:

1 bunch red chard and 1 bunch kale
4 TBSP olive oil
4 cloves garlic, minced
1/4 tsp red pepper flakes
1/4 cup freshly grated parmesan cheese
1/2 lemon wedge
sea salt (to taste), lemon wedges (to serve)

Pasta with Chard and Kale by Order in the Kitchen

I would suggest mincing your garlic first and putting it in a small bowl with the red peppers while you slice up your greens–it makes cooking much faster.

Pasta with Chard and Kale by Order in the Kitchen

Pasta with Chard and Kale by Order in the Kitchen

I’m sorry but just LOOK at these greens!  I’m obsessed with the red stems of the chard.

I mean even the discarded stems look gorgeous!  Don’t you love when your trash from cooking is just as lovely as the meal?? Swoon.

I would suggest taking all of your greens and washing them in batches, then put the cleaned leaves in a bowl to take out in batches to chop.  Once chopped put them in the colander again for that final rinse.  Then drain them and add to the pan in batches.

I would suggest taking all of your greens and washing them in batches, then put the cleaned leaves in a bowl to take out in batches to chop. Once chopped put them in the colander again for that final rinse. Then drain them and add to the pan in batches.

Procedure:
1. Cook pasta according to instructions on the box.  While the water is coming to a boil, rinse and trim your greens of any brown parts.  Remove the leaves from the stem (the easiest way to do this is just to rip it).  I have found the easiest way to cut both chard and kale is the same way I cut basil (and it’s the same way advised in the original recipe)… Basically what you do is you stack as many leaves as you can manage (I would say no more than 5-10 depending on how wild they are!) and then roll them up into one long roll of leaves.  Then, using your knife, cut them as thinly as possible… for a more rustic look, you can chop them more loosely after stacking/rolling.  I would again rinse the leaves here using a colander/strainer just to get out any dirt that remained.  Then allow them to drain well.  Below are photos (sorry it’s a little blurry, still getting used to this new camera) on how to stack, roll and slice the kale and chard leaves.  The first picture is chard stacked and rolled and second picture is kale chopped after being stacked and rolled.

Pasta with Chard and Kale by Order in the Kitchen Pasta with Chard and Kale by Order in the Kitchen

2. Over medium heat, add 2 TBSPS of the olive oil in a large pan.  Throw in the garlic and red pepper flakes and cook for an additional minute until the garlic is fragrant (but stir so it does not brown!)

This is what they should look like while wilting...this is getting close to the end.

This is what they should look like while wilting…this is getting close to the end.

3. Add the greens into the pan and using a wooden spoon or pasta tongs, toss them around to evenly coat with olive oil/garlic/red pepper flakes.  If there are too many greens to fit into your pan, do this step in batches to allow them to wilt before adding the next batch.

4. Once all of the greens have been added, cook for about 5 minutes, stirring occasionally until the greens are tender but still have a little bite to them (al dente).  If you are having an issue with sticking, you can feel free to add in a couple tablespoons of the pasta water to the pan.  This may not be necessary, but I also like the flavor of pasta water :)

Pasta with Chard and Kale by Order in the Kitchen5. Drain the pasta in a colander, then throw into the same pan as the greens (this is why it’s good to have a really large pan!)  I prefer adding the pasta in with whatever else it’s going with it as opposed to the other way around (the book suggests putting the pasta back in a warm pot then adding the greens).  This method (pictured right) is how I was taught by my Italian host mother 8 years ago and have always done it this way since.

6.  Add in the parmesan, 2 TBSPS of olive oil and stir.  Squeeze 1/2 lemon into pasta and toss.  Salt to taste with sea salt.

7. Serve with lemon wedges and enjoy!

Pasta with Kale and Chard (garlicky goodness) from Order in the Kitchen

Fee SIMPLE Friday: Pasta with Chard and Kale
 
Author:
The Elements
  • 1 bunch red chard and 1 bunch kale
  • 4 TBSP olive oil
  • 4 cloves garlic, minced
  • ¼ tsp red pepper flakes
  • ¼ cup freshly grated parmesan cheese
  • ½ lemon wedge
  • sea salt (to taste), lemon wedges (to serve)
Procedure
  1. Cook pasta according to instructions on the box.
  2. While the water is coming to a boil, rinse and trim your greens of any brown parts. Remove the leaves from the stem (the easiest way to do this is just to rip it).
  3. I have found the easiest way to cut both chard and kale is the same way I cut basil (and it's the same way advised in the original recipe)... Basically what you do is you stack as many leaves as you can manage (I would say no more than 5-10 depending on how wild they are!) and then roll them up into one long roll of leaves. Then, using your knife, cut them as thinly as possible... for a more rustic look, you can chop them more loosely after stacking/rolling.
  4. I would again rinse the leaves here using a colander/strainer just to get out any dirt that remained. Then allow them to drain well.
  5. Over medium heat, add 2 TBSPS of the olive oil in a large pan. Throw in the garlic and red pepper flakes and cook for an additional minute until the garlic is fragrant (but stir so it does not brown!)
  6. Add the greens into the pan and using a wooden spoon or pasta tongs, toss them around to evenly coat with olive oil/garlic/red pepper flakes. If there are too many greens to fit into your pan, do this step in batches to allow them to wilt before adding the next batch.
  7. Once all of the greens have been added, cook for about 5 minutes, stirring occasionally until the greens are tender but still have a little bite to them (al dente). If you are having an issue with sticking, you can feel free to add in a couple tablespoons of the pasta water to the pan. This may not be necessary, but I also like the flavor of pasta water :)
  8. Drain the pasta in a colander, then throw into the same pan as the greens (this is why it's good to have a really large pan!) I prefer adding the pasta in with whatever else it's going with it as opposed to the other way around (the book suggests putting the pasta back in a warm pot then adding the greens). This method (pictured right) is how I was taught by my Italian host mother 8 years ago and have always done it this way since.
  9. Add in the parmesan, 2 TBSPS of olive oil and stir. Squeeze ½ lemon into pasta and toss. Salt to taste with sea salt.
  10. Serve with lemon wedges and enjoy!
The Verdict
Absolutely amazing. Make this now, seriously. It's cheap as anything (greens and pasta are pretty cheap for the amount you get!) and is so so simple. I love simple food that tastes clean and crisp. This really could be enjoyed in any season. Matt loves this dish and, as I've told you many many times before, he is Mr. Meat and Potatoes so for him to like it says a lot about this recipe! You could probably add some pancetta and it would still be delicious but I honestly think it would take away from how light the dish is and might make it a tad salty so I would adjust the parmesan and sea salt accordingly. I'll keep it the way it is, but that's a good way to incorporate some meat into it if you feel the need. Weigh in as the jury below!

2 comments

  1. Phi @ The Sweetphi Blog says:

    This looks like the perfect for a quick weeknight meal that is healthy and delicious! I have never cooked with chard, so I love your step by step photos. My mom always used to make chard for us growing up, so I need to try this!!!

    • Lynn Lovejoy says:

      Thanks love! So delicious and healthy, it’s a good go-to! Chard is the bomb but it’s a lot like kale when you work with it so you won’t have any issues at all :) How did your mom make the chard? I love that! xo

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