Servings: 4
Prep time: 15 minutes
Total Time: 1 hour

Ingredients:

1 tablespoon olive oil, plus more for serving
1 medium onion, finely chopped (about 1 cup)
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
1 cup lentils, picked over and rinsed
1 can (14.5 ounces) diced tomatoes, in juice
2 bunches (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inches pieces (keep stalks and leaves separate).
Coarse salt and ground pepper
Juice of 1/2 lemon
Bread, for serving (optional)

Directions:

1. In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.

2. Add lentils, 5 cups of water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.

3. Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired. 

Source: Martha Stewart



  
    
  


  
    
  

Home Version:

Yield: 2 Servings

Ingredients:
1 pounds Swiss chard, stems cut from the leaves and stems and leaves chopped separately
1/8 teaspoon dried hot red pepper flakes or to taste
2 large garlic cloves, sliced thin
2 tablespoons olive oil
½ cup water
1 cup drained canned tomatoes, chopped
½ pound penne or other tubular pasta
½ cup grated Parmesan cheese, plus addition as an accompaniment

Directions:

1. Rinse and drain the Swiss chard stems and leaves separately.
2. In a large heavy skillet cook the red pepper flakes and garlic in the oil over moderate heat, stirring, until garlic is pale golden.
3. Add the stems and ¼ cup of the water. Cover and cook the mixture for 5 minutes or until the stems are just tender.
4. Add the leaves with the remaining ¼ cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes.
5. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
6. While the chard is cooking, in a kettle of salted boiling water, boil the penne until it is al dente and drain in a colander.
7. In a large bowl toss the penne with the chard mixture and ¼ cup of the Parmesan and serve with additional Parmesan.

 
Source: epicurious.com

Food Service Version:

Yield: 50 Servings

Ingredients:
25 pounds Swiss chard, stems cut from the leaves and stems and leaves chopped separately
3 teaspoons dried hot red pepper flakes or to taste
5 heads garlic, cloves sliced thin
3 cups olive oil
12 cups water
25 cups or 200 oz. drained canned tomatoes, chopped
12 pounds penne or other tubular pasta
12 cups grated Parmesan cheese, plus addition as an accompaniment

Directions:

1. Rinse and drain the Swiss chard stems and leaves separately.
2. In a large heavy skillet, cook the red pepper flakes and garlic in the oil over moderate heat, stirring until garlic is pale golden.
3. Add the stems and 6 cups of water. Cover and cook the mixture for 5 minutes or until the stems are just tender.
4. Add the leaves with the remaining 6 cups of water and salt and pepper to taste and cook the mixture, covered, for 5 minutes.
5. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
6. While the chard is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain in a colander.
7. In a large bowl toss the penne with the chard mixture and 6 cups of the Parmesan and serve with additional Parmesan.

 

100 ½ cup servings

17 bunches fresh kale
½ cup olive oil
salt, to taste

1. Preheat oven to 350 °F.
2. Wash kale and thoroughly dry it.
3. Remove kale leaves from stems and tear leaves into bite-sized pieces
4. Place kale in a bowl. Add olive oil, and toss to fully coat leaves.
5. Spread coated leaves out on a cookie sheet, and sprinkle with salt.
6. Bake until edges are brown, but not burnt, about 10-15 minutes.

4-6 servings

1 bunch fresh kale
2 tsp. olive oil
salt, to taste

1. Preheat oven to 350 °F.
2. Wash kale and thoroughly dry it.
3. Remove kale leaves from stems and tear leaves into bite-sized pieces
4. Place kale in a bowl. Add olive oil, and toss to fully coat leaves.
5. Spread coated leaves out on a cookie sheet, and sprinkle with salt.
6. Bake until edges are brown, but not burnt, about 10-15 minutes.

Source: GMFTS

50 ½ cup servings

8 ½ lbs fresh kale
1 ½ cups olive or canola oil
2 cups parmesan cheese
¾ cup fresh-squeezed lemon juice
salt and pepper, to taste
optional: garlic powder, to taste

1. De-stem kale leaves and chop into bite-sized pieces.
2. Cook kale leaves in boiling water until tender, about 3-5 minutes.
3. Drain kale and squeeze dry. Fluff up leaves and transfer to a large bowl. Cool immediately.
4. In a small bowl, combine the oil, lemon juice, parmesan, black pepper and salt.
5. Add oil mixture to kale, mix to coat, serve chilled.

4-6 servings

2 bunches fresh kale
2 Tbsp. olive or canola oil
½ cup grated parmesan cheese
2 Tbsp. fresh-squeezed lemon juice
salt and pepper, to taste
optional: garlic powder, to taste

1. De-stem kale leaves and chop into bite-sized pieces.
2. Cook kale leaves in boiling water until tender, about 3-5 minutes.
3. Drain kale and squeeze dry. Fluff up leaves and transfer to a large bowl. Cool immediately.
4. In a small bowl, combine the oil, lemon juice, parmesan, black pepper and salt.
5. Add oil mixture to kale, mix to coat, serve chilled.

Source: GMFTS