Asian Pasta with Swiss Chard

Asian Pasta with Swiss Chard

Ms. Geng’s Class,
High School of Arts and Technology, MLK Farm

Ingredients (TFFJ Produce Highlighted 🌿)

1 tablespoon toasted sesame oil
1 medium onion , sliced finely
4 cloves garlic , chopped finely
1 bunch (about 8 big leaves) swiss chard 🌿
8 oz uncooked pasta

For the sauce:
3 tbsp soy sauce or Tamari
3 tbsp maple syrup, or agave
1 to 2 tbsp Sriracha or other similar chili sauce (adjust the amount to suit your spice tolerance)

Directions

1. Wash the chard leaves, then cut the leafy bits from the thick stem.
2. Shred the leaves into bite-sized pieces and slice the stems as you would celery. Set aside.
3. Get ready to cook the pasta. Fill a large pot with water and bring to a boil.
4. Mix the sauce ingredients up in a small bowl and set aside within easy reach.
5. Cook the pasta in the boiling water according to package directions. (Remember that noodles cook very quickly so make sure everything else is prepped and ready before you do this.)
6. Heat a wok or skillet over medium-high heat and add the oil, then the onions and chopped chard stems.
7. Cook for two minutes, stirring constantly. Add the garlic and shredded chard leaves.
8. Cook for 1 to 2 more minutes, stirring around frequently.
9. Drain the pasta when done and add to the pan with the chard, then pour over the sauce.
10. Stir to coat everything and give it a minute to warm through.
11. Serve immediately, sprinkled with some chopped cashews or sesame seeds.

Enjoy!