Whole wheat linguine with chard, tomatoes, and chickpeas

November 1, 2009 at 11:53 pm (Beans, Beans and greens, Cook's Illustrated, Dark leafy greens, Italian, My brain, Pasta, Starches, unrated)


This recipe is based on the cook’s illustrated beans and greens recipe.  I used to make it with collards or kale, but since I can’t get those greens here I made it with swiss chard and added tomatoes, which blend nicely with the acidity of the chard.  Normally I add kalamata olives but I didn’t have any so I added a few spoonsfuls of capers instead.  I didn’t have any white beans so subbed in chickpeas.

Serves 4 to 6.

Ingredients

3 tablespoons olive oil
8 cloves garlic, 5 cloves sliced thin lengthwise, 3 cloves minced (1 Tbs.)
3/4 tsp. kosher salt
1 medium red onion, diced small (about 1 cup)
1/2-2/3 teaspoon hot red pepper flakes
20 ounces chard, stems halved lengthwise and sliced thinly and leaves sliced into ribbons
3/4 cups vegetable broth
1 can (14 1/2 ounces) diced tomatoes with juice
1 can (15 ounces) chickpeas, drained and rinsed
3/4 cup pitted kalamata olives, roughly chopped (or 3 Tbs. capers)
10-12 ounces whole wheat spaghetti or linguine
2 ounces Parmesan cheese, finely grated (about 1 cup)
ground black pepper

Instructions

  1. Heat oil and sliced garlic in 12-inch skillet over medium-high heat. Cook, stirring and turning frequently, until light golden brown, about 3 minutes. Using slotted spoon, transfer garlic to plate lined with paper towels. Sprinkle lightly with salt.
  2. Add onion and chard stems to pan; cook until starting to brown, about 5 minutes. Add minced garlic and red pepper flakes; cook, stirring constantly, until garlic is fragrant, about 30 seconds.
  3. Add half of chard to pan; using tongs, toss occasionally, until starting to wilt, about 2 minutes. Add remaining chard, broth, tomatoes, and salt; cover (pan will be very full); increase heat to high and bring to strong simmer. Reduce heat to medium and cook, covered, tossing once, until chard is completely wilted. Stir in beans and olives or capers.
  4. Meanwhile, bring 4 quarts water to boil in dutch oven or 5-6 quart pan over high heat. Add pasta and 1 tablespoon salt; cook until pasta is just shy of al dente. Drain pasta and return to pot. Add the greens mixture to pasta, set over medium-high heat, and toss to combine. Cook until pasta absorbs most of liquid, about 2 minutes. Season with black pepper to taste.  Serve immediately, passing garlic chips and parmesan separately.

Note: By draining the pasta before its al dente, and finishing cooking in the brothy sauce, the pasta absorbs the flavors of the sauce and release its residual starch, which helps to thicken the sauce slightly.

Derek really loved this dish, even without the olives.  I thought it was reasonably flavorful, but I’m never as excited about beans and greens as he is.

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1 Comment

  1. Hearty greens and beans with pasta « The captious vegetarian said,

    […] To avoid bitterness, either use a more mild green like collards or dinosaur kale, or blanch the greens briefly in the salted pasta water.  Cook’s Illustrated also has a similar recipe that calls for spinach, see my notes here. […]

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