02 November 2015

Farfalle with Swiss Chard & Kielbasa

I was full of good intentions when I picked up a bunch of beautiful looking Swiss chard at the Newington Farmers Market last week ... but then days passed and the chard was still in my fridge and I knew something had to be done asap before the stuff started to compost in the crisper drawer.


I've made a dish similar to this with spinach and chicken sausage, so I knew my idea would work, but I forgot how much the red chard stems can bleed when cooking and so it's not as pretty as it could be. Maybe? I kind-of like the muddied ruby red.


Unfortunately, while I carefully wrote down all the ingredient amounts as I made this dish, I've lost my notes -- probably recycled them in a mad fit of tidying on garbage day -- so what follows is my best guess!

Farfalle with Swiss Chard & Kielbasa

Yield: 4 servings

Ingredients

  • 1 bunch Swiss chard, washed and rinsed
  • 2 smoked sausage links
  • 1 yellow onion
  • 6 cloves garlic
  • 8 sun-dried tomatoes
  • 4 servings mini farfalle
  • 2 Tbsp olive oil
  • Salt and pepper, to taste
  • Shredded Parmesan, if desired

Instructions

  1. De-stem the chard. Chop the stems into very small pieces. Sliced the leaves into ribbons. Set aside.
  2. Chop the kielbasa, onion, garlic, and sun-dried tomatoes into small pieces. Set aside.
  3. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
  4. Meanwhile, heat the olive oil in a large skillet. Add the onions and garlic. Cook, stirring frequently, until the onion is translucent. Add the chard stems and sun-dried tomatoes.
  5. Sauté, stirring frequently, until the stems begin to soften. Add the chard leaves and kielbasa and cook until the sausage begins to brown and the chard leaves have wilted.
  6. Add the pasta to the chard and stir well to combine. Season with salt and pepper as needed. Serve with shredded Parmesan.