Creamy Swiss Chard Pasta Recipe - Food.com (2024)

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Submitted by Derf2440

"Quick - easy - tasty From Lakeside Organic Gardens."

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Ready In:
20mins

Ingredients:
10
Serves:

4

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ingredients

  • 1 lb swiss chard
  • 1 tablespoon olive oil
  • 2 garlic cloves, smashed
  • 1⁄4 cup onion, chopped
  • 2 large tomatoes, chopped
  • 1⁄2 cup fat free sour cream or 1/2 cup plain yogurt
  • 1⁄2 cup 2% low-fat milk
  • 1⁄4 cup parmesan cheese
  • 8 ounces fettuccine pasta, cooked according to package
  • salt and pepper

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directions

  • Wash swiss chard, cut into small pieces.
  • Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
  • Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
  • Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.
  • Serve warm.

Questions & Replies

Creamy Swiss Chard Pasta Recipe - Food.com (13)

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Reviews

  1. I love this pasta dish! I did cook the chard a little longer than called for and the tomatoes too. All the flavors tasted great and it looked so pretty! I added just a little more sour cream too. Thanks for a dish I will definately make again!!!

  2. My daughter "hates" Swiss chard, but I have a lot in the garden. This made it quite tolerable for her! and the rest of us enjoyed it a lot! I used canned tomatoes (none in the garden yet...) and no milk. Used vegan sour cream as I had that on hand. Didn't measure too closely. Oh, and I kept the stems of the chard (chopped finely) - sauteed them with the onion for a little before adding anything else. I think the burner should be turned off before adding the sour cream...

    momefarley

  3. Wonderful! I had some left over cooked bacon that I cut up and added toward the end of cooking. Used greek yogurt in place of sour cream and fresh tomatoes. Will make again for sure!

    55tbird

  4. Excellent! And so darn healthy, you'd think you'd just had the best meal in your life! Love the use of swiss chard here, and the lovely use of fresh tomatoes! This is a great recipe that begs you to make it, and soon too! I followed this exactly, and seriously wouldn't change anything. Go ahead, enjoy all you want! Made for National Tomato Month, Diabetic Forum April 2012

    Andi Longmeadow Farm

  5. Tasty, versatile recipe! You can add some other veggies and make it even more interesting. I tried it with asparagus and yellow bell pepper (in addition to the chard). Yummy!!

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Tweaks

  1. Nice simple, tasty recipe. The longer it cooks, the better it tastes. Yum! and Thank you! Oh, I must mention used greek yogurt instead of sour cream...i'm addicted! Dont' forget the salt and pepper!

    meeknlil

  2. Wonderful! I had some left over cooked bacon that I cut up and added toward the end of cooking. Used greek yogurt in place of sour cream and fresh tomatoes. Will make again for sure!

    55tbird

  3. This was really good and my whole family liked it. Instead of fettuccine I used cheese tortellini. It was delicious and made the meal a little heartier. Since there was cheese in the tortellini I left it out of the sauce and just served it at the table as a topping. I also added salt and pepper, extra garlic and onion, and I used a can of diced tomatos (drained) instead of fresh.

    cknordstrom

  4. This is my new favourite way to use up all the swiss chard in my garden! I used the stems too and didn't even chop them all that small. I doubled the garlic and added it at the end of the sauteing to keep it pungent. I didn't have tomatoes on hand so I used 2 tbsp of tomato paste instead. Still super tasty!

    harpchick

  5. The taste on this was unbelievable--even my picky husband was ranting and raving about it. Next time I would do a couple things different. First, recognize that the sauce is watery, period, and accept it. It doesn't hurt the dish at all. Second, don't overcook the chard; it turns all shrivelled up and is less appealing. Third, save the parmesan cheese for adding at the end.HERE'S HOW I MADE IT: I used canned whole tomatoes instead of fresh; full fat sour cream (creme fraiche, actually); whole milk; and fusilli pasta--it held the watery sauce quite well.This is a DEFINITE winner for chard--the best recipe I have yet!

    All-Natural-Nut

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RECIPE SUBMITTED BY

Derf2440

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<p>November 4th, 2013: &nbsp;Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. &nbsp;We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p><p>Mary at Food.com</p><p><a href=http://www.food.com/bb/viewtopic.zsp?t=398284>http://www.food.com/bb/viewtopic.zsp?t=398284</a></p><p>&nbsp;</p><p>********************************************************************</p><p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect&nbsp;</p><p>Love traveling, own a timeshare, went to Portugal in the year 2000, this picture was taken there, so it's 9 years old, but the only decent one I have, I am not photogenic and hate having my picture taken!! <br />I've been enjoying lushious recipes from 'zaar for 9 years now, since January 2001. <br /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/Animation1.gif alt=Image hosted by Photobucket.com /> <img src=http://i3.photobucket.com/albums/y53/duch*eSS13/berriesblinkie.gif alt=Image hosted by Photobucket.com /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/4treasurehunt.gif alt=Image hosted by Photobucket.com /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image hosted by Photobucket.com /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image hosted by Photobucket.com /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/FinishedJollyRoger_1.jpg border=0 alt=Image hosting by Photobucket.com /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/dragonspearls_1.jpg border=0 alt=Image hosting by Photobucket /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/FFF/completedbanner.gif alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/TasteofYellow.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Octoberevent.jpg alt= /><img src=http://www.recipezaar.com/members/home/1535/cheesesticker.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/personal/FRENCH-foodfun.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/EditBeforeandAfterSTICKER.jpg alt= /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/Banners/Photo_Video_577111733_orig.jpg alt= /><img src=http://img.villagephotos.com/p/2003-11/484938/Spelling-Bee-stick2jpg.jpg alt= /><img src=http://www.recipezaar.com/members/home/1956/holidaylightssticker.jpg alt= /><img src=http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/Comfortstickercopysmall.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg alt= /><img src=http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/MuffinLovesticker.jpg alt= /><img src=http://www.recipezaar.com/members/home/1956/L%5B1%5D.F-stickJPEG.jpg alt= /><img src=http://img.villagephotos.com/p/2003-11/484938/MayFlowerssticker.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/TasteofYellowSTICKER.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BBQlSTKR.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CobblerPieTartSTICKER.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CROCKPOTSTKR.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/FISHSEAFDSTICKER.jpg alt= /> <br /><br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/CookingSchoolHost1.jpg border=0 alt=Photobucket /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/BeyondburgersST.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/Elves-appreciationSTICKER.jpg alt= /></p>

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Creamy Swiss Chard Pasta Recipe - Food.com (2024)

FAQs

What is the best way to eat Swiss chard? ›

Chard can be steamed or sauteed, and it's great in soups, stews, casseroles, frittatas and quiches. Young leaves can be eaten raw in salads. Chard always has green leaves, but the stalks can be a variety of colors.

Learn More ›
How do you cook Swiss chard with Martha Stewart? ›

In a Dutch oven over medium heat, warm olive oil. Cook garlic until fragrant, 1 to 2 minutes. Stir in stalks; cook, stirring, until slightly soft, 5 to 6 minutes. Add half the leaves; sprinkle with 1 teaspoon sugar.

Know More ›
What does Rainbow Swiss chard taste like? ›

The large, firm leaves are mild, sweet, earthy and just slightly bitter; on the whole, it's a bit milder than spinach. The stalks -- which can be white, yellow, red, purple, pink, striped and so on -- resemble flat celery with a sweet taste slightly reminiscent of beets.

View Details ›
Should Swiss chard be cooked? ›

Choosing to eat chard raw or cooked depends on your taste and textural preferences. You can enjoy chard raw like spinach, kale and lettuce. As with spinach and kale, chard is earthy, but its bitterness is less intense than kale's.

Read The Full Story ›
What are the side effects of Swiss chard? ›

Can you eat too much Swiss chard? Although Swiss chard is extremely healthy, it should be eaten in moderation. Eating too much can lead to side effects such as: Kidney stones: Swiss chard contains antinutritive oxalates, which may increase urinary oxalate excretion and increase the risk of calcium oxalate stones.

Learn More Now ›
Is Swiss chard good or bad for you? ›

Health benefits of Swiss chard. Swiss chard is a highly nutritious vegetable. It is a rich source of vitamin K and may help people maintain healthy blood sugar levels and support heart health. It is also commonly known as silverbeet, spinach beet, perpetual spinach, crab beet, and mangold.

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How do you get the bitterness out of Swiss chard? ›

How do I remove the bitterness from my Swiss chard? Salt. I sauté yellow onions in ghee and then rinse the chard, don't shake off all the water, lay on top of the onions. The water will steam the greens and when they have collapsed into the onions, give a good shake of salt and black pepper, stir and serve.

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Is it OK to eat Swiss chard raw? ›

If you prefer you can eat swiss chard leaves raw. Raw leaves are a common addition to pre-packaged salads and can also add a big nutritional boost to smoothies. Another fun way to eat raw chard leaves is by using them as a healthy substitute to a tortilla for wraps and tacos.

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Why is Swiss chard a super food? ›

Swiss chard is an excellent source of vitamin A and vitamin K and a good source of vitamin C and magnesium. Swiss chard also contains the antioxidants beta-carotene, lutein, and zeaxanthin. Vitamin A plays a significant role in normal formation and maintenance of many organs including the heart, lungs and kidneys.

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What is another name for Swiss chard? ›

Chard has been used in cooking for centuries, but because it is the same species as beetroot, the common names that cooks and cultures have used for chard may be confusing; it has many common names, such as silver beet, perpetual spinach, beet spinach, seakale beet, or leaf beet.

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What is the difference between Swiss chard and rainbow chard? ›

All chard is Swiss chard; it's just stalk colors and names that vary! The stalks and leaf veins of Swiss chard vary in color from yellow to pink and deep red to white. Chard with red stalks is called Rhubarb, Red, or Ruby Chard. Chard with multicolored stalks grouped together is known as Rainbow Chard.

Discover More ›
Is Swiss chard a super food? ›

All that being said, why should you grow chard? Well as it turns out, chard is a superfood and one of the healthiest veggies on planet earth. 100 grams of chard will give you 3 times the amount of vitamin K you need per day.

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When should you not eat Swiss chard? ›

Kidney stone:

Swiss chard contains oxalates that may increase urinary oxalate excretion and predispose some individuals to calcium oxalate stones. As a result, anyone with kidney stones should avoid Swiss chard because oxalates may increase symptoms in certain people.

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Should you eat the stems of Swiss chard? ›

You Can (and Should!) Cook Your Swiss Chard Stems. Here's How. Don't let the best part of this delicious vegetable go to waste.

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What do the French call Swiss chard? ›

Meanings of "swiss chard" in French English Dictionary : 8 result(s)
CategoryFrench
1Agricultureblette
2Agriculturebette
Botanic
3Botanicbette [f]
10 more rows

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Is it better to eat raw or cooked Swiss chard? ›

You can eat these greens both raw or cooked. However, cooking chards improves not only the nutrient availability, but also the taste. Swiss chard is susceptible to foodborne pathogens, like other leafy greens, so be careful about washing this veggie thoroughly before preparing it.

Tell Me More ›
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