I have mentioned before how I love Jack Bishop and his semi-miraculous cookbook A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends. This book has done more to change the way I cook than any other, mostly because Bishop proves beyond a doubt that vegetarian fare can be various, simple, and delicious all at the same time.
Because Bishop is in a CSA, he has a healthy number of chard recipes in the book, which is why I cracked it open again. After seven straight weeks of chard, I was running out of steam, and needed inspiration. I found the pasta recipe, which was just the thing. The only flaw is that in the recipe, he says to discard the chard stems, which feels like a cheat to me. As a rule, I would prefer to use the whole vegetable. With that said, I have to find a way to make the CSA work somehow, and hanging on to unreasonably high goals for myself undermines my efforts to put it all together.
As a side, we grilled the radicchio. It was pretty spectacular.
1 bunch chard, stems removed (and discarded), leaves chopped
1/4 C walnuts, chopped
3 cloves garlic, minced
1/4 C olive oil
1/2 C dried cherries, chopped
salt and pepper
pasta (I had some excellent Farro pasta on hand which I used)
Prepare the pasta according to package directions.
Add walnuts to a dutch oven over medium heat, and toast for 4-5 minutes, shaking the pan occasionally. Remove walnuts to a plate.
Add oil and garlic to the pan and cook for one minute. Add chard, stir, and cover the pan. Saute the chard for five minutes. Return walnuts to the pan and add cherries. Season with salt and pepper. Remove from heat and cover to keep warm. Serve over pasta.