Green. The color of spring… the color of kale… and Swiss Chard. The spring part is easy, but the other greens, like Kale and Swiss Chard, can be a challenge to prepare in a household with kids. We get them in abundance from the CSAs, and no one, not even me (shhh), likes to eat them straight. But at long last, I have found a recipe that could change this. I am calling it Thai Green Noodles.
Now, you’ll notice that I haven’t named it “Noodles with Swiss Chard” or “Pasta with Ground Greens.” You see my kids (and I’m pretty sure my husband) look at kale and chard as the land version of pond scum and I’m not giving them any more ammunition.
After years of trying different recipes, I (as in me and no one else) have started eating kale as kale chips or chard with prosciutto–so our greens no longer hit the compost bin. But the rest of the family still turns up their collective noses and I prefer not to eat alone.
This recipe comes from the blog Produce on Parade and I’m not even sure how I found it. The new name was my idea for marketing purposes–doesn’t Thai Green Noodles sound like something your kids might order at Noodles? I followed the original pretty closely, but we were out of spinach (there are fights over who gets the spinach in our house–go figure) and I made some other minor changes. Finally I garnished it with cashews and sesame seeds. The verdict? They’ll eat this again anytime. Hooray!
- • 16 oz. whole wheat fettuccini
- • 1 T olive oil
- • 3 garlic cloves, minced
- • 2 1/2 T fresh ginger, grated (or powdered ginger, to taste)
- • 1 15 oz. can coconut milk
- • 1T sugar
- • 1 lemon
- • 1 t. salt
- • 1/2 t fresh black pepper
- • 1/8 t red pepper flakes, or to taste
- • 1 bunch of fresh swiss chard (or kale), de-stemmed and torn
- • 1/4 cup fresh basil (optional, or 1 T prepared pesto)
- • 1 T cornstarch
- • 1/4 c cashews, chopped and/or sesame seeds (optional)
- Cook pasta according to package until al dente.
- While pasta is cooking heat the oil over medium , in a large, high rimmed saute pan. Add the garlic and ginger. Cook until fragrant, about 3-5 minutes.
- Add in the coconut milk, sugar, lemon juice, torn Swiss Chard, salt, pepper and red pepper flakes. Stir well, bring to a simmer and cook until chard is wilted, about 5 minutes.
- Transfer to a blender, add the basil, and blend until smooth and creamy. Taste and adjust seasonings, then transfer back to the large saute pan. In a small bowl or cup, mix the cornstarch with 1-2 T of water to make a slurry. Add the slurry to the sauce and bring back to a simmer, stirring, until slightly thickened.
- Combine sauce with hot pasta and top with cashews and sesame seeds if desired. Serve hot.
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