If you’ve got an abundance of greens (CSA or otherwise) to work with like I do, I’ve got a recipe for you: lemon-garlic Swiss chard with spicy chorizo sausage and pasta. Of course, you could eat the lemon-garlic chard as a lovely little side dish sans meat or pasta, too, but this has such a great balance of flavors and textures that it gets my vote. In fact, it’s gotten my vote three times in the last two weeks (once without sausage because I made it for my friend Jill, who’s a vegetarian). It’s filling, easy (under 20 minutes from start to finish), and I’ve managed to make it dirtying as few as two pans and the plates we eat it on.
Pairing sauteed greens with sausage and pasta isn’t Earth-shatteringly inventive by any means, but the brightness of the lemon zest, the spiciness of the sausage, and the earthiness of the chard come together so spectacularly, I think you’ll be hooked — it’s honest and delicious.
Lemon-Garlic Swiss Chard and Chorizo Pasta
Serves 1, easily multiplied
2oz (1 C) dry pasta (I like whole wheat penne rigate, but any extruded pasta is fine)
1-2 tsp canola oil
2 cloves garlic, crushed
zest and juice of half a lemon
~1 C/4 leaves Swiss chard, greens torn into edible-size pieces and stem cut in 1/2″ chunks
1/8-1/4 C diced onions (optional)
1 chorizo sausage (I use Han’s Natural Chicken Chorizo, but any spicy sausage would work), prepared and sliced into coins
Shaving of butter (~1/4 Tbsp)
- Prepare the pasta.
- Heat oil over medium heat. Prepare the lemon zest and crushed garlic (along with onions if including them) and to a large pan. Cook about 3 minutes or until fragrant.
- Tear/cut the Swiss chard and add it and the lemon juice to the heated pan. Cook, stirring often, for 5-7 minutes, or until the greens have wilted to your liking. (Now is a good time to heat up the chorizo; I’ve been microwaving mine, but you could dirty a third pan for it too.)
- Drain the pasta. Plate, topping the pasta with greens, sausage, and a shaving of butter to finish it (parmesan would be nice too).
Note: If you skip the sausage, add crushed red pepper flakes to get a similar spicy flavor.