Swiss Chard

Swiss Chard is a versatile green which can be used in salads, sauteed it can be eaten alone or added to quiche or eggs Benedict. You can add it to soups and stews or pasta sauces. It is a colorful sturdy grower in Texas. We can harvest Swiss Chard year round - one of the very few plants that you can harvest year round.








Pasta with Pancetta, Tomatoes and Swiss Chard.

2 large sweet or white onions - cut Julienne style
1 1/2-1 inch slice of pancetta diced
2 tablespoons olive oil
5 cloves garlic sliced
1 large can organic fire roasted whole tomatoes
1 bunch of Swiss chard - chopped
1/2 box of spaghetti or linguine
Fresh Grated Parmesan, Asiago or Romano cheese.

Heat large pan of water to boil pasta. Add the pasta and cook per instructions on package.

Heat a large skillet and add two ladles full of the boiling pasta water. Add the sliced onions and cook until the water is evaporated. Add the olive oil to the onions and push to one side of the skillet to caramelize. Add the diced pancetta to the other side of the pan and render fat until browned. In another corner of the pan add the garlic and a little more olive oil to cook garlic. Meanwhile, cut the tomatoes in 4ths lengthwise. When onions are golden colored and pancetta is browned stir the garlic, onions and pancetta together and add the tomatoes. Let cook for a minute and add the Swiss chard. Stir together for a few minutes until the Swiss chard cooks down. Add the pasta and serve with grated Parmesan or Romano.