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I love this pasta dish! I did cook the chard a little longer than called for and the tomatoes too. All the flavors tasted great and it looked so pretty! I added just a little more sour cream too. Thanks for a dish I will definately make again!!!
My daughter "hates" Swiss chard, but I have a lot in the garden. This made it quite tolerable for her! and the rest of us enjoyed it a lot! I used canned tomatoes (none in the garden yet...) and no milk. Used vegan sour cream as I had that on hand. Didn't measure too closely. Oh, and I kept the stems of the chard (chopped finely) - sauteed them with the onion for a little before adding anything else. I think the burner should be turned off before adding the sour cream...
Wonderful! I had some left over cooked bacon that I cut up and added toward the end of cooking. Used greek yogurt in place of sour cream and fresh tomatoes. Will make again for sure!
Tasty, versatile recipe! You can add some other veggies and make it even more interesting. I tried it with asparagus and yellow bell pepper (in addition to the chard). Yummy!!
Guess I goofed to as we did the same thing - weighed the 1 lb of chard after taking vein out. We used plain yogurt and should have added more sauce ingredients as definitely not creamy and the chard really gumped up. But will give it another shot as swiss chard has become a fav this harvest and this recipe quick and easy .
I goofed and measured the chard AFTER I took the vein out - there was a TON of it! I had to add more sauce as a result, but the taste was out of this world.
I thought it was rather bland.
Luv Luv Luv this dish! I'm a vegan and have made this recipe many times, always with rave reviews from my guests. The substitutions I make are whole wheat farfalle (butterfly) pasta, vegan sour cream and vegan grated parmesan. In fact, it's become a comfort food for me!
Yum! Will make this again! Everyone in our family loved it! Thanks!
From some reviews, it seems many don't know that cooking chard or beet greens, the key is to separate stem from leaf, and chop both into 1-inch pieces (learned from Rachel Ray). The stems need to be cooked 2-3 times longer than the leaves. In this recipe, I sauted the stems with the onion and garlic until tender, then added the leaves for 1-2 minutes. This is a good basic recipe, but IMO it was rather bland and needed something to give it a little "snap". I added 2 tsp. lemon juice, 1 T. minced fresh basil, 1 tsp. salt, and 1/2 tsp. fresh ground pepper. This recipe lends itself to seasoning variation and is a definite keeper.