Sauteed Garlic Rainbow Chard over Red Wine Pesto Pasta

My first CSA box arrived last week — from Glacier Valley CSA. I’ve been yammering on about it for almost a month. High time I got my act together. And, so far, I’m not disappointed!

I’m also trying a box from Full Circle next week… the experiment is on!

I picked up my bountiful box from a local business and unloaded it, drooling over the beautiful contents spread out on my kitchen counter.
Wouldn’t you drool… mmm. The colors!

One of the things I find extremely necessary in an Alaska winter is to have fresh flowers in the house… all the time! What gets me here is not so much the dark (though I dislike it) but the lack of color as everything falls into a category of white, dark or some shade of gray betwixt the two.

Look at these babies.
This one is hot pink!!!
I adore the color pink. Especially hot pink. And, especially when it appears naturally!

What do you do when you know nothing about a particular food? Google it! Find inspiration. Mine came in the form of Food and Wine Magazine.

Although it’s been said that I’m an adventurous eater (the only food I’ve found that I HATE is beets), I also am a firm believe in Plan B — just ask my husband… he teases me about making contingencies for contingency plans (only half jokingly).

Interestingly enough, I learned that chard is related to beets, but somehow, it must be enough different that I like them. What this really means is that rainbow chard does not taste like dirt to me, as do most beets; something about a genetically recessive trait. Chard is also SUPER healthy: high in vitamins A, K and C, AND filled with minerals, dietary fiber and protein. Super good for you – a superfood?

When in doubt, make pasta.

Garlic Rainbow Chard over Red Wine Pesto Pasta

Sauteed Rainbow Chard with Garlic

modified from Food & Wine

Though the original recipe calls for lemon zest, I have no lemons to zest. It also calls for four pounds of chards, and I’m sure that I didn’t use that much. I couldn’t bear to use it all up.

1/2 cup extra virgin olive oil

3 garlic cloves thinly sliced 
4 (?) pounds rainbow (or ruby) chard
salt and freshly ground pepper
Rinse the chard, discard the stems, and remove the internal ribs, chopping the ribs into 2″ pieces.

Slice the leaves into 2″ ribbons.

Place about half the olive oil in a good sized pan. Toss in the garlic cloves and cook until golden.

Next, add the leaves, a handful at a time, allowing each batch to wilt before adding more. Sautee until the liquid evaporates.

Set aside leaves and wipe out the pan.

Add the remaining oil and add sliced ribs to pan, cooking until crispy.

Red Wine Pesto Pasta
8 oz pasta (1/2 box), cooked
1 tbsp red wine
1 tbsp balsamic vinegar
1 teaspoon garlic powder
1 teaspoon pesto parmesan (one of my favorite discoveries from Savory)

After the pasta is cooked, toss together the other ingredients.

As it turns out, no back up was needed! Score!! However, since it was made… and so lovely, I opted to include it as part of the meal, just like it was the original plan. Er, it was the original plan, I swear!

Serve the sauteed greens over the pasta and and a few sprinkles of feta for texture!

Voila! Enjoy!

The verdict: Absolutely FABULOUS first experience with a CSA. Delicious. A keeper.

EKat’s Kitchen :. a series of culinary experiments and digressions on life. © 2010-2011

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12 Responses

  1. Miriam says:

    What a lovely meal, I love it :), Miriam@Meatless Meals For Meat Eaters

  2. sounds delightful but what isnt great with garlic?

  3. April says:

    This looks so delicious! I love rainbow chard!

    Frugally Green Mom

  4. Wow this looks so good. I don’t think I have ever had chard but it looks great. Look forward to trying out this recipe.

  5. shopannies says:

    i have never prepared chard my mother in law did and I thank you for sharing as it will be time for these great greens soon

  6. Perfect timing…I picked up the most beautiful bunch of rainbow chard today at the market. I can’t wait to make this!

  7. Rainbow chard is gorgeous, and the dish you’ve made with yours looks delicious!

  8. PinayInTexas says:

    Hi! I really love your recipes and stories! I want to pass on the Stylish Blogger Award to you. See the link for more info and instructions.

  9. City Share says:

    I’m jealous that you have CSA vegetables this time of year. The meal looks great. I’ll have to keep this in mind when we finally get Rainbow chard in the summer. Thanks.

  10. ceodraiocht says:

    Erin, I used to grow the rainbow chard and htis post is SO making me miss my garden. I simply must get one in this year! Chard and kale are teh easiest things to grow and your recipe highlights how wonderful chard is to eat.

  11. Erin, this recipe is so going in my recipe box! I absolutely adore all things dark green like this chard and the pasta with the tangy wine pesto would be the perfect accompaniment! Thanks so much for sharing it on the hearth and soul hop! All the best! Alex

  12. eof777 says:

    Delicioso and colorful too. Stopped by to follow your blog from the FCP Friday blog hop… do comment/follow me back 🙂
    Have an abundant 2011! 🙂
    Positive Kismet Blog

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