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Rainbow chard recipe rachel ray meatloaf

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Rainbow chard recipe rachel ray meatloaf
Ingredients
  • 8 ounces penne, rotelle or rigatoni, cooked and drained
  • 1/4 cup pasta cooking water
  • 1 tablespoons essential olive oil
  • 1/2 onion, chopped
  • 1 clove garlic clove, finely chopped or thinly sliced
  • 1 pound Swiss chard, washed, stems removed and coarsely chopped
  • 1/2 cup red or white-colored wine or chicken stock
  • 1 cup crushed red tomato plants
  • 1 teaspoon red pepper flakes
  • 1 tablespoon toasted pine nuts (optional)
  • Pepper and salt
Directions

Inside a large skillet heat the oil and stir within the onion. Prepare for just two minutes and stir within the garlic clove. Add some chopped Swiss chard and toss to coat. Pour within the wine or stock and stir to coat. Once the chard starts to wilt, stir within the tomato plants, red pepper flakes and pine nuts. Provide a simmer and stir within the reserved pasta cooking water. Remember: Don't over prepare the chard. It is able to serve soon after it's wilted. Immediately add some cooked pasta and toss to coat. Serve immediately.

Recipe Thanks to Food Network Kitchens

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