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July 31, 2006
Pork and White Chard Saute over Bowtie Pasta
You know you are a farm geek when... your kitchen is full of vegetables, the dining room table is strewn with computer parts and the conversation is centered around whether wine or broth is the better choice for cooking liquid for white chard.This recipe comes from Jeramie, the other farm geek who has recently moved here from Germany. It is loosely based on a recipe from Barilla pasta. We tailored it to specifically complement the spicy bite of the white chard.
1TBS olive oil
1lb boneless pork cut into 1" pieces
3/4 c. chopped sweet onion
1 c. chopped sweet red pepper
2-3 garlic cloves minced
1 c. sliced mushrooms
1 c. medium white wine, ( not too dry!)
1 small summer squash thinly sliced, yellow zucchini is nice
1/2 lb white chard leaves
1/4 tsp garlic salt
salt & freshly ground pepper to taste
1 lb cooked bowtie pasta
3TBS chopped fresh Italian parsley
1/2 c. freshly grated parmesan cheese
Heat the oil over medium heat in a large fry pan. Add the pork and brown on one side. Stir to turn the pork and add the garlic, onion, mushrooms and red pepper. Continue cooking until the pork is browned all sides and the onion is soft. Pour in the wine. Use a spatula to scrape the brown bits from the bottom of the pan into sauce. Add the squash, cover the pan tightly and cook for two minutes on low. Stir, again making sure to loosen all the brown bits of pork from the bottom of the pan. Stir in the white chard leaves. Cover again and cook a couple of minutes until the chard is wilted but still bright green. Add the salt and pepper. Pour the meat and vegetables over the cooked pasta and toss to coat. Top with the parsley and cheese.
Posted by Christine at July 31, 2006 10:58 AM
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