Nug Gets Exotic with Super Food

Pasta with swiss chard, white beans, and walnuts.
Weird or worth eating?
Questions answered below!

I've been reflecting on my college experience and I've come to this conclusion: juniors compare family recipes like freshman compare regional accents. Thankfully, junior year epiphanies go beyond "huh, that's weird," and are the key to broadening your culinary horizons, expanding your recipe repertoire, and opening doors to newfound realms of tastiness.

It even looks like alien food. 

Case in point, swiss chard.

Until Bean and I started cooking together, swiss chard was something that happened on Food Network. But in the Bean household, it's standard fare.



Bean introduced me to swiss chard through Spaghetti with Swiss Chard, White Beans, and Walnuts. However, the Pasta + Beans + Greens formula can be adapted to fit the contents of any pantry.

Don't like white beans? How about black beans or chickpeas? Less exotic greens you could try? Bean says kale, spinach, and escarole.

So, spinach, right guys? Because I don't know what the other two taste like either. But you should try swiss chard because it's both Christmas-colored and delicious.

Regardless, you have garlic and red pepper flakes to make things as tasty and spicy as you want. The possibilities are endless. And you're combining all of the super foods. Get crazy with it.

Triumphs

1) This recipe only has five ingredients. Four, really, because the walnuts are technically optional.

Here are three of them.

2) It's easy.

You sautee some garlic in olive oil, and then you let the chard cook down until it's dark green and tender, like sauteed spinach. Having a pan with a lid will expedite this process. We don't have a lid, but we overcame that obstacle with great aplomb.

Our college education at work. 

Tada!

Next, dump in the white beans and walnuts. Season with salt, pepper, and red pepper flakes. It probably makes sense to start cooking your pasta around now.

We'll pretend steam made this photo blurry.

Then just combine everything in your pan, slosh in some pasta water to make everything a little saucy and top it with parmesan! Easy and yum!

Potential Pitfalls

We all know my hands often become damaged. Chard presents a particular risk while chopping, because while you're tamping down its leafy mane it's difficult to see your fingers.

The second spot of bother, however, was definitely my fault.

Do not be taken in by this image's artistic wiles.

It was way more like this
than Lady and the Tramp.

I like the way spaghetti looks sticking out of the pot, and it's fun to watch it slide into the water as it softens. I am easily entertained. The result of this? Super long pasta that is difficult to eat.

So just break your pasta in half before boiling it and get your kicks by looking at some fall foliage instead.

Overall Marks

O for Outstanding. Here's why.

Your alternative to swiss chard? Slaying a unicorn.
And that is a monstrous thing.

Yes, it's fast and delicious. But it's also really healthy. Beans have protein, which is probably something we don't get enough of in our frugal, meatless lives.

Also, swiss chard is apparently some kind of super vegetable that enables you to live forever without sacrificing your soul.


All in all, this makes me glad I have Bean as my cooking friend. And if you don't have friends, Bean and I are here for you. Virtually. Or in spirit. Or whatever.