on my first day in the modern pantry’s kitchen, my very first task was rainbow chard. and i loved this task, since i love colorful vegs, so much. i love their look, how they feel in your hand. so, i treated the buckets full of pink, purple, red and yellow chards like they’re my babies.
this dish, though, was prepared before my cooking stage. so, yes, i guess i do have some new insights on how to prepare rainbow chard, now. for example, to trim the stems from the leaves, they use a short knife and simply tear it along the stem, upwards, towards the tip of the leaf, on both sides of the stem. then, the stem is sliced into 3cm long pieces, and if necessary halved (lengthwise). okay, not exactly rocket-science up to here. but this input here might be new (or at least it didn’t occur to me as necessary): the chef’s at the modern pantry cook the stems separately. meaning: not just 2 minutes before you add the leaves – but actually in a separate frying pan. do that, and you’ll have much nicer colored stems, as the colors don’t mingle with the greens of the leaves.
ps: here i’ll use the recipe the way i did it (before my modern pantry work experience) – namely, in one saucepan and in one go (lazy ass that i am…). i hope you’ll have fun, anyway.
garlicky rainbow chard & pasta
1 medium bowl differently colored rainbow chard
2 garlic cloves, sliced
2 tbsp. rosemary needles, chopped
1/2 lemon, juiced
1 pinch chili flakes
1 tsp. acacia honey
2 tbsp. olive oil
1 pinch maldon sea salt
spaghetti or any other pasta, cooked
handful black olives, pitted, minced
handful cherry tomatoes, halved
wash and clean the chard. separate the leaves from the stems. slice the stems in 2cm large pieces and do the same with the leaves. heat the olive oil in a frying pan. add the garlic slices and fry for 2 minutes, until golden. remove and place on some paper towel to soak up the excess olive oil. sautee the stems in the frying pan with the olive oil, adding the rosemary, chili, honey and salt, for about 3 minutes, until softened. then add the chard leaves as well. cook until soft.
in the meantime, cook the pasta of your liking. drain and drizzle with a bit of olive oil. if you can, add a bit of the pasta cooking water to the chard pan. put the garlic back to the chard pan, add the lemon juice and season with more salt or pepper to taste. if you are adding no pasta, stop here, and serve the chard as a side dish.
if you want to make a whole meal out of it, continue by adding the tomato halves and the olives to the pan, stir to heat through. combine the chard with the pasta.
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