Swiss Chard



Chicken and Swiss Chard Pasta

1 lb swiss chard
Olive Oil
2 boneless skinless chicken breasts, sliced thinly.
1 onion, chopped
5 cloves garlic, minced
2 red peppers (I used one)
3 tbsp. balsamic vinegar
1 tsp. fresh rosemary
4 cups pasta of choice (I used an organic veggie spiral)
2 tsp. arrowroot starch
1 1/2 cups chicken broth (you could probably getaway with salted water)
1/4 cup parmesan cheese
Separate the chard into stalks and leaves and chop both.  Set aside separately.
Cook chicken.  Transfer to plate, keep warm.
Cook onion, garlic, pepper and chard ribs until softened, over med. heat. 

Add vinegar, rosemary, chard leaves, cover, cook, stirring occasionally until chard is wilted. 

Return chicken to the pan.

Cook pasta, drain well, return to pot.
Add chard mixture and toss to combine.
Whisk starch into broth, add to skillet and cook over high heat, whisking until thickened. 
Stir into the pasta.
Sprinkle with parm cheese to serve.

This recipe was a big winner.  I think it will make a really good cold pasta salad as well, maybe without the chicken.
The chard added so much colour, but lost it's sometimes overwhelming flavour and added just enough kick to make you remember how good this is for you!  - From Sally's Real Food Blog

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Fall Soup with Sausage and Fresh Greens

2 sausages, casing removed
1 shallot, leek or onion, diced
3 cloves of garlic, minced
4 carrots, diced
4 cups of freshly chopped greens of your choice (swiss chard, kale, or collard greens)
2 cups of chopped fresh tomatoes or canned tomato puree
2 cups of chicken or vegetable broth
2 cups of water
lots of freshly ground pepper

Begin by heating a large pot over medium heat.  Toss in the sausage and break it apart into small pieces as it cooks.  Add in the shallot and garlic andfor a minute or two until softened.  Add the remaining ingredients and simmer over low heat for at least 30 minutes.  Enjoy with a sprinkling of freshly grated parmesan cheese. - From Sara's Be Nourished By Food Blog