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Wednesday, July 13, 2011

Swiss Chard with Linguini ~ weird tastes


the best men tell you the truth because they think you can take it; the worst men either try to preserve you in some innocent state with their false protection or are 'brutally honest'. when someone tells you the truth, lets you think for yourself, experience your own emotions, he is treating you as a true equal, as a friend. and the best men cook for you. ~Whitney Otto, How to Make an American Quilt

taste is a funny thing. i used to have a penchant for sour foods, i loved sour patch kids and lemon drops when i was younger, now i lean more towards the salty. i used to hate bitter foods like bitter gourd, but now i dig it... specifically that vegetable. i tried swiss chard raw this summer and it was not pleasant. that kind of bitter taste is reminiscent of the time when i would shove as much food in my mouth as possible, excuse myself to the bathroom and upchuck it all in the toilet to be flushed.

with that image in mind, i present to you dw's remedy to the bitter swiss chard. cooked. doused in oil flavored with garlic & onions. he made this for me days after i pouted my way thru a plate of raw chard salad, promising that cooked it's much better. in the end, to accommodate my taste, i added my own splash of soy sauce & sriracha. don't judge me. soy sauce is a serious comfort condiment & i had to be sure the bitterness of the chard was gone. dw was honestly not offended, you shouldn't be either.

Swiss Chard with Linguine

Generous pile of greens (Chard, Kale, etc.)
Sliced onion
Olive oil
Balsamic vinegar
Pecorino Romano
Fresh ground black pepper
Linguine - cooked to taste
soy sauce & sriracha seriously optional

yeah, sorry about the lack of exact measurements. i'd say this served 5-6 people, and it's really all about taste & your preference. dw & i like strong flavors so he was heavy handed with the garlic, olives and capers. this is just a guideline for the this dish.

saute onions and garlic in olive oil until translucent and fragrant. throw in the chopped greens, it will wilt down. season with pepper. when they've reduced significantly, add in the capers and olives. mix thoroughly. at the last second add in the pasta, maybe a ladle of the pasta cooking water. splash with a bit of balsamic vinegar and serve immediately, topped with grated pecorino romano if desired.


  1. So it begs the question that if DW knew it was better cooked, why did he ever give it to you raw?

  2. Sriracha's never optional, as far as I'm concerned.

    However, I agree with you -- chard can be overpoweringly bitter until cooked with copious amounts of olive oil and garlic; then it's straight-up awesome. Especially with perfectly cooked linguine. One of my favorite summer dishes.

  3. @wendi, i think we were both extremely lazy with cooking that day and he really does enjoy the chard raw... weird & random, i know!

    @meister, AGREED. sriracha makes everything better!