1/2 pound egg noodles28 oz can cherry tomatoes
1 bunch green chard, without stems
olive oil
salt and pepper
oregano
3 cloves garlic
Mix together tomatoes, spices and olive oil in a pot, on medium heat. When the tomatoes are bubbling slightly, add in the minced garlic and stir. Cook for at least 10 minutes, then add in chopped swiss chard. Stir well and cover. Cook for about 10-20 minutes (or longer). Meanwhile, boil water and cook noodles. Drain and rinse with hot water.
** In retrospect, I wish I had made the sauce with onions and red pepper flakes as usual. I also wish I had added in some wine or vinegar. Alas.**
When the sauce is ready, stir in the egg noodles and allow to sit for a few minutes before serving. Top with parmigiana or other delicious cheese.
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4 comments:
Nice blog you have! Just ran it across it randomly but I'll bookmark, you have lots of great recipes that I can definitely use, being vegan and all!
Thanks, I hope you enjoy!
Hello, I saw your blog in the comments of the Field Roast blog, and out of curiosity I just had a quick look. I like it and will come back for recipes.
I am German, and as you might know, Switserland is one of our neighbours. I consider myself knowledgable about cuisines around Germany, but I have never heard of "swiss Chard". What is that?
I take from your text it must be some kind of green leave something, but I really have no idea what that might be.
Or is that something like "swiss cheese" sold in american stores? They call it "swiss" although no swiss person was ever near that product?
Thank you so much for your comment. Swiss chard is a green leafy vegetable and you can buy it an almost any store http://en.wikipedia.org/wiki/Chard
We like the rainbow chard for the gorgeous colors, but all the varieties are very good. It is a little bit different than the flavor of kale, but it's a similar sturdy plant. We also really like that you can eat the stems!
Enjoy!
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