Chard Stalks and Garlic Scape Pasta

Chard Stalks and Garlic Scape Pasta

4 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
alyssakim
Recipe by  alyssakim

“A quick, easy and delicious way to use the otherwise unused portion of chard. Use whatever type of pasta you'd like. Garlic can be substituted for garlic scapes. Serve with shredded Parmesan cheese.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Bring a large pot of lightly salted water to a rolling boil. Cook the Swiss chard stems in boiling water until tender, 10 to 15 minutes; drain and rinse with cold water. Set aside.
  2. Bring a separate large pot of lightly salted water to a rolling boil. Cook the vermicelli pasta in boiling water until tender yet firm to the bite, 4 to 5 minutes; drain.
  3. Meanwhile, melt the butter with the olive oil in a large skillet over medium heat; stir in the onion and garlic scapes. Cook and stir until the onion is soft and translucent, about 5 minutes. Increase heat to medium-high, stir in the chard stalks, and cook until the onion has browned, about 5 minutes more. Season with salt and pepper; stir in the cooked pasta to serve.

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Reviews (4)

Rate This Recipe
pulimom
11

pulimom

This is really good, although we always use the chard stems, even freeze them for soups in the winter. Our garlic scapes (sprouts) are long matured by now, so used "mexican" onion which is like a green onion but with a big bulb, and some sliced regular garlic and sprinkled parmesan cheese on top to serve. Will look forward to trying it next spring with frozen chard stems and the actual garlic scapes. Thanks for the idea.

Brian Holcombe
7

Brian Holcombe

A great, simple pasta dish! I substituted 3 green onions for the 1 large onion and added 2 sprigs of kale. Delicious and light!

alinavillasenor
2

alinavillasenor

Wonderful and easy to make.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 199 cal
  • 10%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 29.5 g
  • 10%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

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