Linguine With Swiss Chard and Garlic

"A delicious way to serve swiss chard with just a little bite from the red pepper flakes. From Redbook."
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  • In a large skillet, heat 1 tablespoon oil over medium heat.
  • Add bread crumbs and cook, stirring constantly until golden brown, about 2 minutes.
  • Scrape into a small bowl and stir in Parmesan cheese.
  • Cook linguine in a large pot of boiling salted water until al dente, 10 to 12 minutes.
  • While pasta cooks, wipe out skillet.
  • Add remaining oil to skillet and heat over medium heat.
  • Add garlic and crushed red pepper flakes to taste.
  • Cook, stirring constantly, until garlic is golden but not brown, about 30 seconds.
  • Stir in Swiss chard.
  • Stir in salt and 1/4 cup water.
  • Cook, stirring occasionally until Swiss chard is tender, about 8 minutes.
  • Add additional water if chard becomes dry.
  • Drain linguine and return to pot, add Swiss chard, and toss to combine.
  • Serve sprinkled with crumbs.

Questions & Replies

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  1. Very good, just next time will put a little less bread crumbs. Could easily also add mushrooms. And i used to think that I didn't like chard. :)
  2. Nice flavor--garlic and crushed red pepper compliment it wonderfully.


After graduating from college in spring of 2007, I am now working as a Traffic Engineer. Now that I have free time instead of homework, I've been trying all sorts of new recipes that are more involved. I am always trying to get healthy food into my husband and 7-year old step-son. I am slowly wearing on them, both of them will finally eat vegetables with every dinner. Both of them like helping in the kitchen, especially on mini pizza nights! We have a 4-year old male lab/golden retriever mix and when the two "boys" get going, look out! I participated in my in-law's family Christmas party this year by bringing almond roca. It was a huge hit and everyone wants it again next get-together! I will definately bring it again, but I don't want to give the recipe out to them because it is so easy and I like them thinking I worked by butt off!! A cooking tragedy I once had in high school: I was making some pesto for my mom and I to have with lunch. At the time, I didn't know the difference between a clove and a bulb of garlic and I ended up putting about half a bulb of garlic in the recipe then stopped because I though "two whole bulbs would be a lot"... the recipe read 2 cloves ... Needless to say, we had bad breath for days and I never forgot what a clove was!! I haven't tried all of my posted recipes, but if I posted them I thought they sounded good and figured I should give someone else the chance to try them before I get to them. <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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