Prep 5 mins
Cook 15 mins
I've been growing swiss chard lately, and it is abundant. I've been going through a bunch of recipes with it, and just love the stuff. This is a modification of my other swiss chard and salmon recipe, using canned salmon. if you're a vegetarian, by all means omit the salmon. It is still delicious. If you are a vegetarian this is a pretty cheap meal. It can of course be dressed up with fresh salmon for guests too.
- 4 garlic cloves, crushed and minced
- 1 tablespoon olive oil
- 1 tablespoon fresh oregano, chopped (approximately one sprig, reserve stem)
- 8 ounces whole wheat thin spaghetti or 8 ounces linguine
- 1 lb swiss chard, sliced thinly, stems sliced and reserved
- 1 (14 ounce) can Rotel tomatoes & chilies
- 1 (16 ounce) can salmon or 1 (16 ounce) can fresh salmon
- 1 cup white wine or 1 cup champagne
- Bring a large pot of water to boil. While chopping vegetables and opening cans.
- Saute garlic and oregano in oil over medium heat for about 1 minute until garlic is slightly cooked (but not browned), then add swiss chard and cook until wilted.
- When water comes to a boil, add salt and sprig from oregano along with the pasta and cook 2 minutes less than the package directions indicate for the pasta cooking time.
- Add the white wine to the swiss chard pan to deglaze it, scraping the bits in the bottom of the pan. Let the alcohol cook off for a few minutes then add tomatoes (with liquid) and salmon.
- Break up the salmon a bit in the sauce.
- When the pasta is 2 minutes from finished, remove the pasta from the water and finish cooking in the sauce. Serve immediately.
This was a good recipe...if you can follow the instructions. They seem to bounce around a bit. I used kale and spinach in place of the chard and capellini pasta. I also drained my tomatoes, as the recipe didn't say either way. Next time I would leave a little more juice. Topped with parmesan romano cheese.