Reviewed: Mar. 24, 2012

Very good recipe and very easy to throw together. I used Kale instead of chard, but this is a personal preference. I didn't cook the kale first in water. I just added it to the skillet with the Garlic, sun-dried tomatoes and kalamata olives. I added a little of the pasta cooking water and let the kale steam a bit. I also added a can of quartered artichoke hearts with the pasta. The flavor was excellent. Finished with a sprinkle of Pecorino Romano, Yummy!

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Reviewer:

Paula Y.

Cooking Level: Expert

Home Town: Lynwood, California, USA

Reviewed: Nov. 26, 2011

This stuff is fabulous! It is super easy, few ingredients, uses Swiss chard...what more can you want. I actually made it with spinach because that was what was still growing in my garden. I omitted the step of steaming the greens in the microwave since spinach is faster cooking. I used some dried cherry tomatoes that I had preserved this summer, and just added extra olive oil. I threw in a few black olives because they were in my fridge. I added a bit of cooked chicken to make it a meal. Wow. I made this two times in 3 days! The second time I added a couple tablespoons of pesto. I found it is equally good warm, room temperature, or cold.

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Reviewer:

Zonya

Reviewed: Nov. 10, 2011

This was pretty tasty! I chose it b/c my family eats gluten, dairy, soy, and corn free (child with allergies) and this recipe fit the bill, once I replaced the cheese with a vegan alternative. I used GF pasta, spinach instead of chard, and adapted the method a bit to make it saucier. I sauteed garlic in EVOO then added the chopped tomatoes and olives (I used all kalamata). Once those were warmed through, I added about a cup of white wine and let that reduce. Then I added about a cup, maybe 2, of veggie broth. I put the spinach on top, and wilted it down. Then added the pasta and stirred in the vegan parmesan. The result was a little saucy and delicious! I did find it needed a good bit of salt, probably b/c my 'parmesan' wasn't as salty as the real thing. Overall a tasty, simple dinner everyone liked - husband and kids included!

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Reviewer:

AMFISCHER

Cooking Level: Intermediate

Reviewed: Feb. 24, 2011

Excellent recipe! I used some leftover sauteed kale, added crushed red pepper and used feta instead of parm. Next time I'll use 1/2 the pasta and increase the greens. So good. Thanks!

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Reviewer:

Anne A-Y

Reviewed: Aug. 14, 2010

I wasn't sure what to do with the rainbow chard that arrived in my organic delivery box, and this recipe was the perfect solution. I added a few canned tomatoes to make it a little saucier as other reviewers suggested, and also substituted feta for parm. Delicious!!

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Reviewer:

MellowDee

Cooking Level: Expert

Home Town: Pembroke, Ontario, Canada

Living In: Kelowna, British Columbia, Canada

Reviewed: Jul. 21, 2010

I used a mix of gourmet olives. Besides pitting the olives, this was a very simple recipe and the kids liked it too!

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Reviewer:

JENNHARJE

Cooking Level: Beginning

Reviewed: Jul. 18, 2010

Very good. Used spinach and Peckarinamora (sp) Oarmesan

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Reviewer:

DONNAONE

Cooking Level: Intermediate

Home Town: Woodland Hills, California, USA

Living In: Rocklin, California, USA

Reviewed: Jul. 1, 2010

Love this!

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Reviewer:

Boise grrrl cooks

Cooking Level: Beginning

Home Town: Austin, Texas, USA

Living In: Boise, Idaho, USA

Reviewed: Jun. 21, 2010

This was quite good. I had swiss chard in my CSA box this week and was looking for a way to use it- this was great. Per other reviewer suggestions I added a can of diced tomatoes to the skillet- this helped to make more of a sauce. I also used feta instead of parmesan. Very good.

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