Don’t think your family will eat chard? Then they haven’t tried this skillet macaroni yet. (Seriously, you have to make them try it. Or if you think they will adamantly refuse, you can substitute spinach for the chard. And if they refuse that, then I can’t help! 😉 )
But I find masking it in a delicious pasta, topped with some Parmesan, shouldn’t garner too many complaints. I say this is the perfect way to get your greens in…while working on your Popeye biceps!
Swiss chard is one of those intimidating vegetables. Until you figure out that it cooks just like spinach…and works just like spinach in just about any recipe!
Spinach, whether fresh or frozen, is one of those ingredients that I use often in “red sauce” meals with pasta.
- Exhibit A – Chicken Spaghetti
- Exhibit B – Spinach and Tomatoes Stuffed Chicken Breast
- Exhibit C – Baked Eggs with Spinach and Tomatoes
And this Swiss chard recipe will soon become Exhibit D. Or exhibit A of the “swiss chard and red sauce” files.
This chard is straight from the garden. Thanks to all the rain and cool weather this spring, the chard really grew strong and well!
I’m so glad to have had so much to cook with this year, and I’ll be making the again soon with chard from the farmer’s market (after mine runs out!).
*Note: this recipe does call for leftover spaghetti sauce…about 1/3 lb. ground meat plus. If you don’t have any on hand, I highly recommend making up a big batch…then use some for this recipe and freeze the rest. Then you’ve got some ready when you need a night “off” from cooking.
Skillet Macaroni with Swiss Chard
Yield – 4 servings
Preparation Time – 10 minutes**
Cooking Time – 20 minutes
- 1 Tbsp olive oil
- 10-12 Swiss chard leaves, chopped
- about 2 cups leftover spaghetti sauce
- 1 tsp Italian seasonings, if the sauce is mildly flavored
- 12 oz. elbow macaroni noodles
- 2 cups water, or beef broth
- 1/2 cup Parmesan cheese
- Fresh veggies; as side dish
- Add the olive oil to a 12 inch deep dish skillet and saute the chopped Swiss chard leaves for 2-3 minutes, or until bright green and soft.
- Stir in the leftover spaghetti sauce and some Italian seasonings, if necessary.
- Stir in 2 cups of hot water, along with the pasta noodles. Gently combine so the pasta noodles are under the liquid. Add more liquid, 1/4 cup at a time, until all the pasta is under the liquid.
- Bring to bubbling, then cover tightly and cook over medium heat for 8- 10 minutes, stirring once.
- Once the pasta is al dente, remove the skillet from the heat and uncover. Let sit for a few minutes and let the sauce thicken if necessary.
- Prepare fresh veggies for side.
- Toss in the Parmesan cheese and stir into the skillet pasta dinner.
- Serve Skillet Macaroni with Swiss Chard and fresh veggies.
**may take longer if sauce is not already made
Recommended Skillet Dinner Supplies:
- Simply Calphalon Nonstick 5-qt. Sauté Pan & Cover – this is the pan I personally use!
- Pre-Seasoned 12 inch Cast Iron Skillet from Emeril by All-Clad – this is a really great cast iron skillet that won’t break the bank!
- Silicone Hot Handle Holder – you’ll want one of these (or something like it) if your skillet is going in the oven!
- Find even more skillet recipes in my One Dish Dinners cookbook