spaghetti with swiss chard and garlic chips
It’s a tough thing, you know, growing up and realizing you might not be exactly what you once thought you might. I am most certainly not the next Susanna Hoffs, Joan Jett or Mrs. Jon Bon Jovi; I’m not a doctor or astronaut but more fitting for this conversation, I always thought I would be an avid ingester of all sorts of greens and here I am, still quite put off by most of them.
Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Swiss Chard | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup extra-virgin olive oil
- 1 head garlic, cloves peeled and thinly sliced lengthwise though I am sure crosswise would work as well
- 1 medium onion, finely chopped
- 1/2 cup dried currants (we skipped this)
- 2 pounds green Swiss chard, stems and center ribs finely chopped and leaves coarsely chopped separately
- 1/2 cup water
- 1 pound spaghetti
- 1/2 cup Kalamata olives, cut into slivers
- 6 ounces feta, crumbled (1 1/2 cups)