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All kinds of squash, hardy greens, Brussels sprouts, potatoes and other root vegetables have taken over.
These vegetables may not hold the same glamour as a juicy, ripe tomato or jewel-like berries.
But they're what we have this time of year, so let's make the best of it.
Recipes using squash and apples are all over the blogosphere, but I've seen few for dishes with Swiss chard.
Which is unfortunate, since chard is one of those nutrition powerhouse foods, ranking right behind spinach. It helps regulate blood sugar, is high in fiber and packed with antioxidants and anti-inflammatory properties.
This recipe can teach Popeye a thing or two. It's a delicious way to incorporate chard into your diet. Or try it with any other hardy green. Even those who turn up their noses at "leaves" (that would be my middle kid) like this because of the bacon involved. The small amount of brown sugar doesn't hurt either.
Spaghetti with Swiss Chard, Bacon and Pine Nuts
adapted from The Boston Globe
3/4 lb. spaghetti
2 tsps. balsamic vinegar
2 tsps. soy sauce
2 tsps. brown sugar
1 large bunch of Swiss chard, leaves removed from stem, stems saved
1/2 lb. bacon, chopped
1/4 cup pine nuts
1 clove garlic, chopped
2 Tbsps. unsalted butter
salt and pepper
In a small bowl, combine vinegar, soy sauce and brown sugar.
Bring a large pot of water to boil, and cook spaghetti while preparing the rest of the dish.
Cut or tear Swiss chard leaves into 2 to 3" pieces. Wash and dry them well. Rinse the stems and slice them into 1/4" pieces.
Heat a large skillet over medium-high flame. Add chopped bacon and cook until crisp. Remove from pan onto a plate lined with a paper towel (to drain excess fat). Add pine nuts to bacon fat that's left in the pan. Cook until they're lightly browned, 1-2 minutes. Keep an eye on them because they could burn quickly. Remove from pan with a slotted spoon and transfer to plate with bacon.
If the pan starts to look dry, add a bit of olive oil. Then add Swiss chard stems, salt and pepper to taste. Cook, stirring occasionally, for 5 minutes. Add the garlic and stir fry for a few seconds.
Add the chard leaves and a generous pinch of salt. Using tongs, toss the leaves in the pan for about a minute or just until wilted. Scrape the balsamic mixture into the pan, stir well, and remove pan from heat.
Fold in bacon and pine nuts, then add drained pasta to pan. Add butter and toss until melted. Serve from pan or transfer to large serving bowl.
