Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
Cook linguine according to package directions; drain. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Add garlic; cook 1 minute longer., Add broth, wine, salt and Swiss chard to skillet; bring to a boil. Cook and stir 4-5 minutes or until chard is tender., Add linguine; heat through, tossing to combine. Sprinkle with cheese.
Yield Makes 6 servings Number Of Ingredients 7 Steps:
Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and saut over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute. Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.
Time 20m Yield 4 servings Number Of Ingredients 7 Steps:
Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with salt.
Time 30m Yield 4 servings Number Of Ingredients 22 Steps:
Gather your ingredients. Place a large pot of water on to boil for pasta. Stem the chard. Chop the stems. Coarsely chop the greens and keep separate. Stack the bacon and cut the bacon into batons 1/8 to 1/4-inch wide. Peel and chop the onion. Halve the leek lengthwise and trim the tough green tops. Run the leek under the water and wash thoroughly. Chop the leek, whites and light greens. Peel the garlic and grate or chop. Heat a large deep skillet over medium-high heat. Add bacon and render, then remove from pan, if desired. Reserve 2 tablespoons drippings in pan, drain off excess if there is any. Add EVOO or butter to pan and add the stems, onions, leeks and garlic. Season with salt, pepper, 1/4 teaspoon nutmeg and thyme and soften, 5 to 6 minutes. Add wine and stock if using and let it absorb. Salt boiling water and cook pasta to 1 minute less than package directions for al dente. Reserve 1/2 cup starchy water. Toast nuts while pasta cooks in small skillet over moderate heat. Add cream to sauce, wilt the greens into stems and add a little nutmeg. Return bacon to pan. Drain pasta and add to sauce and greens with reserved water and cheese. Toss pasta 1 minute. Adjust seasoning and serve topped with chopped toasted nuts and pass more cheese at table. To a shaker, add wine, brandy, simple syrup, allspice and orange juice. Shake it up. Pour into a wine glass and top with seltzer.
Time 25m Yield 2 Number Of Ingredients 8 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan. Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.
Time 30m Yield 6 Number Of Ingredients 7 Steps:
Bring a large pot of lightly salted water to a boil. Add gemelli and boil until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm. While the gemelli is cooking, remove and slice Swiss chard stems. Cut leaves in half lengthwise, then thinly slice. Cook bacon in a Dutch oven or large skillet over medium-high heat until lightly browned, 4 to 5 minutes. Add onion and garlic; cook and stir for 2 minutes. Add chard stems and cook for 1 minute, then add leaves and cook until wilted, about 2 more minutes. Add warm gemelli and olive oil to the chard mixture. Stir to combine and cook until heated through, about 2 minutes. Serve topped with Parmesan cheese.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In a large skillet, heat 1 tablespoon oil over medium heat. Add bread crumbs and cook, stirring constantly until golden brown, about 2 minutes. Scrape into a small bowl and stir in Parmesan cheese. Cook linguine in a large pot of boiling salted water until al dente, 10 to 12 minutes. While pasta cooks, wipe out skillet. Add remaining oil to skillet and heat over medium heat. Add garlic and crushed red pepper flakes to taste. Cook, stirring constantly, until garlic is golden but not brown, about 30 seconds. Stir in Swiss chard. Stir in salt and 1/4 cup water. Cook, stirring occasionally until Swiss chard is tender, about 8 minutes. Add additional water if chard becomes dry. Drain linguine and return to pot, add Swiss chard, and toss to combine. Serve sprinkled with crumbs.
Time 30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente. While the pasta cooks, preheat a large skillet over moderate heat. Add the olive oil and bacon, and cook until the bacon crisps, about 3 minutes. To the bacon add the garlic, onions, salt, pepper and red pepper flakes and cook, stirring frequently, for 5 minutes or until the onions are lightly caramelized. Add the chopped Swiss chard, toss to coat, and wilt the chard down. Turn the heat up to high and add the chicken stock. When the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes. In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place ¼ cup of the ricotta mixture in the bottom of 4 bowls. Set aside. Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute to let the juices absorb into the pasta. Turn the heat off and add the grated Parmesan cheese and toss to distribute. Serve immediately, dishing it up on top of the ricotta cheese. Stir before eating.
