Spaghetti with Swiss Chard and Garlic Chips


Husband and I are currently participating in a CSA (Community Supported Agriculture) through Mike and Clare's Farm in Harvard, Illinois. Each Sunday, we get a box of 7-8 different types of fresh vegetables to take home and enjoy. It has been so much fun for us this summer and has really helped us to think outside of the box (no pun intended) when coming up with recipes using our CSA goodies.

There are always a few things in each week's box that I'm totally excited over, like herbs (you can't beat fresh basil and parsley), tiny sweet peppers, and insanely flavorful celery. Amazing, I tell you! There are also a few things in the box that I'm not sure about, like kohlrabi and beet greens, mostly because I don't buy them on a regular basis. The experimenting has been awesome though, and I'm always surprised at how much I love the veggies that confuse me! Haha.


We've also been getting a crazy amount of greens in our box recently: kale, swiss chard, beet leaves, romaine, etc. I've been a little overwhelmed with all of it, so I've been trying to come up with a different recipe every day that incorporates all of these beautiful greens. (I'm going to share a few of my favorites over the next week or two, so if you have a CSA box and aren't sure what to do with all of your greens, stay tuned!) My favorite recipe using Swiss chard is this spaghetti with garlic chips. I mean come on--fried garlic and pasta? Nothing wrong with that!

This pasta dish has such a great briny flavor from the feta and olives, and an awesome garlicky flavor from the chips and the greens, too (which are cooked in that delicious garlic oil). It also looks really pretty on a plate, doesn't it? If you're shy about trying Swiss chard, this is a great starter recipe. You'll be so distracted by the fried garlic chips, you won't even notice the chard. :) Hope you enjoy!

Stay tuned for Lentil Soup with Beet Leaves later in the week!


Spaghetti and Swiss Chard with Garlic Chips
Slightly adapted from Gourmet Comfort Magazine

Serves 4-6

1/2 cup extra-virgin olive oil
1 head garlic, cloves peeled and sliced thin lengthwise
1 medium onion, finely chopped
2 pounds Swiss chard, stems and center ribs finely chopped and leaves chopped coarsely
1/2 cup water
1 pound spaghetti
2 tablespoons pitted kalamata olives, finely chopped
1 1/2 cups crumbled feta

Get out a large pot for boiling pasta. Turn on heat so water can get ready.

Heat oil in a large skillet over medium heat until shimmering. Add garlic slices and fry in oil until golden and crispy, about 3 minutes. Remove garlic from oil with a slotted spoon and place on a paper towel to dry.

Add onion to remaining oil and cook until softened, 3-5 minutes. Add chard stems, water, and 1/2 teaspoon of salt and pepper and stir together. Cover mixture and cook over medium-high heat until stems are tender, about 5 more minutes. (Check pasta water and add spaghetti now if water is boiling.) Stir in chard leaves and cover again. Cook for another 5 minutes.

Reserve one cup of pasta water and then drain spaghetti. Toss spaghetti with chard mixture in the skillet. Add olives and 1/2 cup of the pasta water to make sure everything sticks together. Season again with salt and pepper, then serve with crumbled feta and garlic chips!