If you’ve ever wanted to try swiss chard but weren’t sure what to do with it, this recipe is a good starting point. The chard is easy to cook, the goat cheese adds a nice tang and walnuts add a contrasting crunch. You’ll even learn how to chiffonade!
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12 Ounce (fresh or dried)
1⁄4 Cup (4 tbs)
Swiss chard leaves
10 Cup (160 tbs), trimmed, lightly packed, washed, drained and cut into narrow strips
2 Cup (32 tbs)
Goat cheese/Gorgonzola cheese
1 Cup (16 tbs)
Coarsely chopped toasted walnuts
1⁄2 Cup (8 tbs)
1 1⁄2 Teaspoon
Calories 1110 Calories from Fat 663
% Daily Value*
Total Fat 75 g114.8%
Saturated Fat 36.9 g184.5%
Trans Fat 0 g
Cholesterol 198.5 mg
Sodium 1060.4 mg44.2%
Total Carbohydrates 74 g24.7%
Dietary Fiber 5.4 g21.5%
Sugars 11.6 g
Protein 24 g47.4%
Vitamin A 121.1%
Vitamin C 45.4%
*Based on a 2000 Calorie diet
Cook pasta as package directs; drain. Keep warm. Heat oil in large skillet over medium heat. Add chard and wilt quickly. Add cream, cheese and half of the walnuts; cook and toss just until cheese melts. Season with salt and pepper. Add the cooked pasta; stir gently just to coat. Spoon into 4 to 6 serving plates. Sprinkle with the remaining walnuts.
If you don’t have a large skillet, cook the Swiss chard in batches to wilt, combine the batches, then add the cream, cheese and walnuts.
Toasting time is not included in cook time.
To toast walnuts in a microwave oven, spread in a single layer in a glass pie plate and microwave on high for 5 to 6 minutes, stirring every two minutes. Cool.
To toast n a conventional oven, spread in a shallow pan and bake at 350 degrees F, stirring often for 12 to 15 minutes or until golden brown. Cool.
Source: California Walnut Board
Recipe by Joyce Goldstein
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