Tomato, Chard, Kale, Spinach Pappardelle


2 cups Toscano kale, roughly chopped
4 cups spinach, roughly chopped
4 cups Swiss chard, roughly chopped
2 garlic cloves, thinly sliced
4 cups tomatoes, seeds removed and chopped
2 tablespoons lemon juice
1 teaspoon lemon zest
3 tablespoons olive oil
1 tablespoon Italian Parsley
1 pound Pappardelle Pasta
salt and pepper


In a large pan over medium heat add 2 tablespoons olive oil. Add the garlic and fry for less than 1 minute, until starting to sizzle. Add the tomatoes and any juice, chard, and kale to the pan and ¾ of a teaspoon salt. Stir through. Cover the pan and continue to cook for 20 minutes, stirring every once in a while, until the kale and the chard are wilted, and the tomatoes have broken down.
Meanwhile, bring a large pot of salted water to a boil and cook the pappardelle pasta according to packaging directions. Drain and place on a plate and add the 1 tablespoon remaining olive oil and mix well. Place on a serving dish.
Remove from the heat the kale chard combination and add the spinach, lemon juice, lemon zest, and parsley and pour over the pasta.


As the week progresses so are the vegetables in my refrigerator. It was time to use what I had left from my last shopping trip. Pasta, of course, is always the favorite in our house thus whatever I was making had to be around pasta.  This concoction of fresh tomato,  swiss chard, Toscano kale, spinach is the perfect combination that goes well with pasta, but also rice, chicken and fish. Packed with vitamins and nutrients, a great dish for all of us at any time.




Sunday, April 5, 2020 - 8:53am


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