Warm winter greens & pasta

Walking down the produce aisle, it is hard to miss the brightly colored stalks and deep green, wrinkly leaves of Swiss chard but many cooks overlook the tangy flavor and toothsome texture that this superfood loaded with vitamins and minerals can bring to everything from soups and casseroles to frittatas and quiches.

Danny prepared “Warm Winter Greens on Whole Wheat Pasta” with a dash of parmesan and a splash of hot pepper vinegar in a substantial yet light dish loaded with vitamins A, C, and K. “The spiciness plus the carbs are really good for brain chemistry,” he said. “It’s got more texture than spinach but it’s not as bitter or as tough as kale or as thick as collard greens.”

This warming fare also is a great source of magnesium, iron, and potassium, thanks to the chard.

“Greens are the least consumed food in the standard American diet, and the most essential for inner and outer health. They come the closest of any food to meeting our ideal nutritional requirements,” says Dr. Robynne Chutkan, an integrative gastroenterologist and author of Gutbliss.

Swiss chard is related to beets and spinach and unlike kale, which it resembles, it is easy to steam or saute and its stems will cook to tender. Young chard leaves are tender enough to eat in a salad. It is used in a range of cuisines, from Mediterranean to Egyptian to Turkish but it is not clear why its provenance is supposedly “Swiss,” food experts say.

Chard stays fresh in the refrigerator for up to a week if you wrap it in damp paper towels and place it in an open plastic bag. You can also freeze uncooked Swiss chard by separating the leaves from the stems. Blanch the stems for 3 minutes and the leaves for 1 minute, then shock in an ice bath. Freeze in a freezer-safe zipper bag with the air pressed out for up to 6 months.

Danny whipped up this dish in about 20 minutes using a spatula from Olney Floral, and three of us shared good-sized bowls. This dish can be served with crusty bread. For another taste dimension, Chef Danny says you can also add Spanish anchovies to the olive oil when sauteing the garlic and red pepper flakes. All ingredients are available at Stewart’s Food Store.

Suggested ingredients: 1 bunch of Swiss chard, rinsed and chopped roughly 2 cups of whole wheat penne pasta 4 tablespoons of olive oil plus more for drizzling Red pepper flakes to taste 1 clove of garlic Parmesan cheese to taste Trappies Hot Peppers in Vinegar to sprinkle

Preparation: Step 1: Boil salted water in a medium pot for pasta. Add pasta and cook for 8 minutes, or until al dente. Drain in a colander. Return to pot.

Step 2: Warm olive oil over medium-high heat in a large skillet. Smash garlic and add to olive oil. Sprinkle in red pepper flakes to taste. Saute garlic for 30 seconds.

Step 3: Place chard into skillet and saute, stirring, until leaves reduce. Drizzle more olive oil over the top if needed. Cook until leaves and stems are wilted and tender.

Step 4: Pour contents of skillet over pasta in pot and stir. Serve in bowls and sprinkle with parmesan and vinegar from Trappies Hot Pepper Vinegar to taste.

Step 5: Enjoy!