May 17, 2010

Capellini With Swiss Chard and Shitake Mushrooms

One of our favorite leafy greens is the swiss chard, which is most often overlooked, but known for it's great source of vitamins and minerals and all around goodness.  My favorite is rainbow chard, with vibrant Christmas red and sunny yellow stems.   Swiss chard is very similar to spinach and beet greens, but has a stronger and more pronounced flavor.  
If you're looking for a quick and healthy week night  meal...give this one a try!

Wine Pairing:  A Pinot Grigio or an unoaked Chardonnay would marry well here.

Capellini with Swiss Chard and Shitake Mushrooms
Serves 4

8 ounces capellini (half a package), cooked and drained 
1/4 cup pasta cooking water reserved
2 tbsp olive oil
1 large shallot, chopped
2 garlic cloves, thinly sliced
2 bunches of red swiss chard, stems and center ribs finely chopped and leaves coarsely chopped separately
1/2 tsp red pepper flakes
1/2 lb shitake mushrooms, cleaned, stems removed and sliced
1/2 cup white wine or chicken stock
1/2 tsp grated nutmeg
6 basil leaves, thinly sliced
1/4 cup grated parmesan cheese
salt and pepper to taste

Heat oil in a big heavy skillet over medium heat.  Add the shallots, garlic, red pepper flakes, mushrooms and chard stems.  Saute all till tender, about 5 minutes.  Add the chard leaves, and white wine or chicken stock along with the nutmeg.  Reduce heat, cover and cook for about 3 minutes.  Stir together and cover for another 3 minutes to ensure all leaves are completely wilted and most of the liquid has cooked away.  Toss with the cooked capellini, and reserved pasta water.  Sprinkle with the parmesan cheese, basil leaves and salt and pepper to taste right before serving.


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