Chard Kale Spaghetti

kale-chard-spaghetti6For those of you that follow this blog you know my husband is Italian. His family are from Northern Italy where the food takes on a bit of a French twist. They use to make a traditional dish called Bagna càuda or “hot dip”.

Heavy on the garlic, anchovies, olive oil and butter.
They would mix this up and serve it as a dip for vegetables and freshly baked crusty french bread. Definitely not for the garlic faint of heart.

Anyway Joe use to make it into spaghetti using broccoli rabe … so I decided to do the same with the chard and kale right out of my garden. What can I say … I got tired of steaming it with bacon, onion and lemon.

 

Chard Kale Spaghetti
Serves 4
Thin spaghetti fresh chard and kale from the garden ... add a great garlic sauce with anchovies, olive oil and butter.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
778 calories
88 g
30 g
40 g
16 g
11 g
186 g
13 g
4 g
0 g
27 g
Nutrition Facts
Serving Size
186g
Servings
4
Amount Per Serving
Calories 778
Calories from Fat 355
% Daily Value *
Total Fat 40g
62%
Saturated Fat 11g
57%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 23g
Cholesterol 30mg
10%
Sodium 13mg
1%
Total Carbohydrates 88g
29%
Dietary Fiber 4g
16%
Sugars 4g
Protein 16g
Vitamin A
9%
Vitamin C
6%
Calcium
5%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb spaghetti
  2. 1/2 cup olive oil
  3. 12 cloves of garlic finely chopped
  4. 1 tin of anchovies in olive oil
  5. 1/2 cube of butter
  6. Big batch of greens can be greens of choice (chard, kale, broccoli rabe, spinich, mustard greens)
Instructions
  1. Place the olive oil in a pan on very low heat.
  2. Add the garlic and allow to simmer for about 30 minutes check it often because you just want the garlic to infuse the oil and not burn.
  3. Add the anchovies and allow them to heat and break up.
  4. Add the butter and allow it to melt.
  5. Keep on warm until ready to add to pasta.
  6. Bring water to boil in a large pot with salt added.
  7. Add thin spaghetti or thin fetticini
  8. Cook for about 3 minutes and add the greens.
  9. Cook for another 3 to 4 minutes until the pasta is al dente
  10. Strain dump into a big pasta dish, add the sauce, mix well.
  11. Sprinkle with grated Parmesan cheese or a mix of grated Parmesan & Romano
  12. ENJOY!
Notes
  1. If you are using a good pasta like De Cecco (the best) or Barilla (easy to find and very good) this thin pasta only take 6 or 7 minutes to cook perfectly al dente.
  2. NEVER OVERCOOK YOUR PASTA TO MUSH!
beta
calories
778
fat
40g
protein
16g
carbs
88g
more
A Food Orgasm http://food-o.com/
kale-chard-spaghetti1 kale-chard-spaghetti2
kale-chard-spaghetti3 kale-chard-spaghetti4
kale-chard-spaghetti5 kale-chard-spaghetti6
dececco-pasta Barilla-Pasta

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