Week 7 Simple Fresh Pasta Sauce with Swiss Chard

The other day there was a beautiful bouquet of Swiss chard calling my name. Never have I bought Swiss chard in a bunch before. It comes in salad mixes that I buy but it scared me for some reason to buy in mature form. On this day it was bought.

The beautiful colors of the stalks were amazing. Vibrant yellow, pink and red. The veins in the leaves were even more impressive. I had no idea what would be done with this $2.79

bunch of beauty, but I bought it. Worse come to worse it could sit in a clear vase on the counter. And that is where is stood for days on the counter for all to see. But then it came time to use it. Swiss chard is very high in vitamin A and C. It is in the dark leafy green vegetable group. We are supposed to be eating at least 2 servings of this type a vegetable per day! In recent Studies by Harvard University, it was concluded that each of the 2 servings of this vegetable per day lowered your risk of heart disease and stroke by 20 percent!!!! I decided throwing into a red sauce would be the least scary option.

It smelled amazing. Not from the Swiss chard but because I decided there was going to be a ton of garlic in it. Fresh tomatoes,

garlic, olive oil, canned tomatoes, and Swiss chard. The aroma filled the entire house with the smells of what would come from an Italian restaurant.

I took the meal to my Tuesday night ladies group. They all commented on good it looked and smelled. One woman said, "she had great entree envy". In this episode I decided to make a big batch and take it to my ladies. They loved it!!!

No worries if you do not have the Parmesan cheese rind. It will taste different but still tasty. DO NOT be cheap when buying Parmesan Cheese. Buy Parmigiano-Reggiano!!!! It has such an amazing flavor. It costs more but you do not have to use as much because the flavor is so amazing.

Please watch on my video shorts page to see how I make my own fresh crushed garlic. It tastes so much better than store bought and lasts weeks in the fridge. The best part is you don't have to chop garlic every time you need it. And you don't have to peel it either!

Powerful Swiss Chard Red Sauce over Angel Hair Pasta

3 diced Tomatoes

2 T Garlic (see video shorts tab to learn how to make your own minced garlic)

1 15 oz can whole tomatoes

1 Bunch Swiss Chard

salt

4 Tablespoons olive oil

Parmesan cheese (also the rind if you have it)

1 lb cooked angel hair pasta

Heat oil and garlic at low to medium low heat. (this allows garlic flavor to infuse in the oil)

10 minutes. Make sure garlic does not burn. Dice tomatoes while garlic is warming.

Add diced tomatoes, canned tomatoes, and 1/2 t salt to garlic. Turn up heat to medium high. When boiling turn down to medium and let simmer for 20 - 30 minutes. While simmering add the Parmesan cheese rind if you have it. It gives off great flavor in a sauce.

While simmering cut Chard. On video I sliced in one direction. Make sure to slice the other direction so your pieces are not long ribbons.

After 20 - 30 mins add Swiss Chard. Simmer another 15 minutes.

At this point taste sauce. If it seems too acidic for you add a little sugar, 1/4 teaspoon at a time. This will cut the acidity of the tomatoes. You can also add more salt. I sometimes add more olive oil at this point also. It will add more flavor and also will give your sauce a great texture.

Pour over angel hair pasta. Serve with salad and bread.

Serves 2-4

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