Updated May 1st, 2013. I finally remembered to take a picture!
For Lent this year, I decided to give something up that I could continue to do after the Lenten season was over. Instead of the crazy operation vegetarian mission that I did last year, I have gone smaller scale, but more sustainable. I’ve hopped on the bandwagon for the new “Meatless Monday” craze. So, for the last 4 weeks, I have been without meat at least one day a week and I’m loving it. I think it is something I can really do all the time.
But, few of the meals I’ve made have been super exciting. They are tasty and nourishing but not “wow” dishes. Until this one.
As I was making this, I was thinking that eh, it should be pretty good for a vegetarian dish. I had my neighbors over and offered to feed them and to my surprise and delight, everyone loved it. Words like delicious and amazing were thrown around. This was totally awesome.
I found this recipe on “Pink of Perfection”, which is a food blog I quite like. Apparently she found it on Epicurious. I’ve made a few changes, such as using angel hair pasta instead of penne, more tomatoes, and adding some parsley and oregano, but that’s about it!
I didn’t think I’d love it so much, so I didn’t take any pictures until after we had eaten and this was all that was left!
- 1 pound chard, stems cut from the leaves and the stems and leaves chopped separately
- 1/8 teaspoon dried hot red pepper flakes, or to taste
- 3 large garlic cloves chopped
- 2 tablespoons olive oil
- 1/4 cup water
- 1 large can of diced tomatoes
- 1/2 pound angel hair pasta
- 1 Tb fresh chopped parsley
- 1/2 tsp oregano
- 1/4 cup freshly grated Parmesan as an accompaniment
Rinse and drain the Swiss chard. Cut the stems out of the leaves and chop both separately. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden, add the stems and 1/4 cup of water, and cook the mixture, uncovered, for about 5 minutes, or until the stems are just tender. Stir in the tomatoes and cook the mixture, stirring, for about 3 minutes, or until the sauce is nice and bubbling. Add the chard leaves, oregano, and parsley and turn down to a simmer. Cook the mixture, until the leaves are tender and the tomatoes are nice and saucy. Salt and pepper to taste.
While the chard is cooking, in a kettle of salted boiling water cook the angel hair and drain it in a colander. Toss it with butter. In a large bowl toss the pasta with the chard and tomato sauce and serve it with the Parmesan.
And then enjoy! You’ll love this.