Autumn is a time for leafy greens. They flourish in cooler temperatures. Markets are filled with all shapes, sizes, and colors. Kale, collards, arugula, spinach, and cabbage range in color from light green to dark purple. Ornamental varieties make a stunning addition to a landscape. Any of the cooking varieties are packed full of nutrients. One in particular is a gorgeous plant of red and green. It is the highlight of pasta with Swiss chard and corn.
Colorful pasta gets me every time. When the other ingredients are colorful then it is a double bonus. It makes a dish that whets the appetite at the sight of it. Red, yellow, and green are dotted throughout the pasta. Simple ingredients of olive oil and lemon enhance the wonderful natural flavors of chard, corn, and parmesan. Simplicity is taken further with the ease of preparation. It’s something to enjoy throughout the fall season and beyond.
How often do you cook with leafy greens? I do all year long. Be sure to take a look at the recipes for sautéed spinach and braised greens too. Seek out colorful and different shaped pasta for a nice change to the ordinary. Make your next meal festive with colors and flavors of the season.
Adapted from one in the Woman’s Day magazine September 2013 edition.