Chard Stalks and Garlic Scape Pasta Recipe - Allrecipes.com
Chard Stalks and Garlic Scape Pasta Recipe
  • READY IN 35 mins

Chard Stalks and Garlic Scape Pasta

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

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 More Reviews

Jul 06, 2010

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.

 
Jul 09, 2010

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

 
Sep 05, 2011

Wonderful and easy to make.

 
Jun 28, 2014

Very good and simple! I separated the chard leaves and sautéed them prior to the onions/scapes and used spring onions. Tossed the sautéed leaves and stems in with everything else for added flavor and texture. Made enough for four modest servings or two generous... Almost ate it all myself!

 

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Nutrition

  • Calories
  • 199 kcal
  • 10%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 140 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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