Spaghetti and Swiss Chard With Garlic Chips
Revisado por pares por UK recipe editorsAuthored by UK recipe editorsPublicado originalmente 29 Ene 2026
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This spaghetti with Swiss chard and garlic crisps is a vibrant, high-protein vegetarian dish that balances savoury, salty, and sweet notes perfectly. The earthy flavour of the chard is lifted by the bite of Kalamata olives and the subtle sweetness of plumped currants. By using the entire chard leaf and stem, you create a rustic, textured sauce that coats the pasta beautifully, ensuring every forkful is packed with nutrients.
Ideal for a satisfying weeknight dinner, this recipe is a brilliant way to incorporate more leafy greens into your diet. The finishing touch of crumbled feta adds a creamy richness, while the homemade garlic crisps provide a professional-style crunch. Serve it immediately while the garlic is at its crispest for a comforting yet sophisticated meal that feels much more indulgent than its healthy ingredients suggest.
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Ingredients for Spaghetti and Swiss Chard With Garlic Chips
80ml de aceite de oliva virgen extra
1 head garlic, cloves peeled and thinly sliced lengthwise
1 cebolla mediana, finamente picada
70g dried currants
900g green Swiss chard, stems and centre ribs finely chopped and leaves coarsely chopped separately
120ml de agua
450 g de espaguetis
120ml Kalamata olives, cut into slivers
170g feta, crumbled (350ml )
How to make Spaghetti and Swiss Chard With Garlic Chips
Volver al contenidoHeat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.
Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add currants and cook, stirring, until plumped, about 1 minute.
Stir chard stems into onion mixture with water and 3/4 teaspoons each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.
Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 4.7L water) until al dente. Reserve 240ml pasta-cooking water and drain spaghetti.
Toss spaghetti with chard, olives, and 120ml cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.
Descargo de responsabilidad
Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.
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Editores de recetas del Reino Unido
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Editores de recetas del Reino Unido
Historial del artículo
La información en esta página es revisada por pares por clínicos calificados.
29 Ene 2026 | Publicado originalmente
Escrito por:
Editores de recetas del Reino UnidoRevisado por pares por
Editores de recetas del Reino Unido

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