I remember swiss chard being one of those weird, vaguely “old world” vegetables that my great-aunts (”the Nanas”) grew in the family garden at their house (which was essentially a ‘victory garden’ that we continued after the war). The strong, bitter green flavor was something I disliked as a child, but as an adult I have come to almost crave. Apparently our taste buds gets less sensitive as we age, and so stronger flavors are more pleasant for us old folks.

This is another of my “one pot entrees”, which we like in our house since they make tasty lunches for the rest of the week. Its also a good way to use beautiful chard, which is something you’ll find in-season at the farmer’s market right now.

Items

  • 1 lb swiss chard, washed well to remove any sand or dirt.
  • 1 lb fusilli or similarly-shaped short, substantial dry pasta.
  • 3 Tb olive oil
  • 3/4 - 1lb of pork sausage. This could be hot or “sweet” or even chorizo (or a mixture) depending on your preferences and what you have on hand. I used some sweet and a little rather mild chorizo I had in the freezer.
  • 1 jalapeno pepper, seeded, halved, and cut into thin slices (or to taste)
  • Red pepper flakes, to taste
  • 3 cloves garlic, minced
  • 3/4 cup chicken or tomato-free vegetable broth
  • 3/4 cup pine nuts, toasted
  • Salt and freshly ground black pepper
  • Parmagiano-Reggiano or Pecorino-Romano cheese for serving

Method

  1. Cook pasta carefully according to packet directions. Reserve 1 cup of salted cooking water.
  2. Toast the pine nuts in a little pan over medium-high heat so they’re slightly browned on the outside.  This will intensify their flavor considerably.
  3. Heat oil in large sautée or chef’s pan over medium-high heat. Remove sausage from casing (if required) and brown in the oil, breaking sausage into small pieces and stirring often.
  4. While sausage is cooking, cut the ribs out of the swiss chard and set aside. Roll the leaves up, and chop into thin strips.
  5. Cut off the bottom third of the chard ribs (I find the bottom to be sometimes too bitter), and finely slice the remaining ribs (much like you would with celery).
  6. When the sausage is browned, add the garlic, and cook for a minute or two. The add the chard, chopped stems, and broth. Cover.
  7. Wilt the chard, stirring occasionally, until the chard is bright green but isn’t completely soft. Season with salt and black pepper to taste, and red pepper if you like it hot.
  8. Drain the pasta, reserving 1 cup water, and add the pasta, pine nuts, and a little of the water to the sausage and chard mixture, tossing to combine. Add more of the reserved pasta water if the dish seems too dry to you.
  9. Serve with freshly grated cheese.

Serves 4-6.