Zip Some Greens
For years, I was put off from eating greens like chard and kale and mustard because of the cumbersome step of cutting out the stems. Don’t get me wrong, I loved–and still love–their grassy, earthy flavor. And the health benefits of leafy greens, from strong bones to a healthy heart, are legendary. But (insert whine) it took so much time.
And then one day, I honestly don’t remember if I’d read about the technique or was just feeling feisty, I held a big fan of Swiss chard in my fist and just zipped the leaves clean off. It was shocking how quickly it happened, actually. Then I did it again and again and before I knew it the entire bunch was de-stemmed and lying in a neat little pile . . . all in less than 30 seconds.
So this week, while the cold-weather greens are waving their last hurrah and the spring varieties are coming of age, zip some up for yourself.
Technique for “Zipping” Hearty Greens
- Hold the stalk firmly in one hand
- With the thumb and forefinger of the other hand, pinch where the base of the leaves meets the stem and tug gently to separate
- Continue tugging up the line of the stem, zipping the leaves off as you go (you’ll get the hang of how much pressure you need)
Fusilli with Artichokes and Swiss Chard
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I love this dish. It’s winter and spring and light and creamy all at the same time . . . the perfect pasta to feast on at the end of April.
3 tablespoons olive oil
1 cup trimmed baby artichokes (or frozen artichoke hearts), quartered lengthwise
3 shallots, thinly sliced (about 1/2 cup)
3 garlic cloves, thinly sliced
1 bunch Swiss chard, cleaned, de-stemmed, and cut into 1/4-inch-wide ribbons
Juice and zest of 1/2 lemon
3/4 cup vegetable or chicken broth
sea salt and crushed red pepper
1/2 pound whole wheat fusilli pasta
1/4 cup Parmesan cheese
Bring a large pot of salted water to a boil.
Heat a large skillet over medium-high heat and swirl in 1 tablespoon of oil. Add the artichokes to the pan and sauté for 3 minutes. Add shallots and garlic and continue to cook for 3-5 minutes, until all are a nice golden brown. Add Swiss chard, lemon juice, zest and broth and bring to a boil, scraping the bottom of the pan. Lower heat to medium, season with salt and red pepper, cover, and cook for 10 more minutes.
Cook pasta according to package directions less one minute, reserve 1/2 cup pasta water then drain and return to pot. In a small bowl, whisk together remaining 2 tablespoons of olive oil with the pasta water and pour into the pot with the artichoke mixture. Add cheese and toss well.
Serves 4
