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RECIPE
8 INGREDIENTS 8 STEPS 25min

Orecchiette with Brown Butter, Swiss Chard, and Walnuts

4.3
3 Ratings
This delicious Orecchiette with Brown Butter, Swiss Chard, and Walnuts is so simple to make!
Orecchiette with Brown Butter, Swiss Chard, and Walnuts Recipe | SideChef
This delicious Orecchiette with Brown Butter, Swiss Chard, and Walnuts is so simple to make!
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
25min
Total Time
$1.61
Cost Per Serving

Ingredients

Servings
4
US / METRIC
8 cups
I used Swiss chard
or Baby Kale or Spinach
8 oz
Orecchiette Pasta
1 cup
Walnuts
1/4 cup
Grated Pecorino Romano Cheese
to taste
to taste
Freshly Ground Black Pepper
Save Time,
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
599
FAT
39.0 g
PROTEIN
15.3 g
CARBS
51.3 g

Cooking Instructions

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Step 1
Place Chard (8 cups) in a large bowl and cover with cold water. Let sit for five minutes to allow any dirt to settle. Scoop greens from water and place in a large colander to drain. Any water clinging to the leaves is just fine.
Step 2
Fill a large pot with water and bring to a boil. Add Kosher Salt (1 Tbsp) and stir in the Orecchiette Pasta (8 oz) .
Step 3
In a large sauté pan, melt the Unsalted Butter (1/3 cup) over medium heat. Once the butter begins turning brown and smelling nutty, turn off the heat.
Step 4
Meanwhile, in a small sauté pan over medium heat, toast the Walnuts (1 cup) until they become lightly browned and fragrant, about 10 minutes.
Step 5
Place the toasted walnuts in a tea towel and rub together to remove papery skin. Transfer walnuts to a sieve and shake again to remove any additional skin. Set aside.
Step 6
Boil pasta till al dente. Reserve 1/2 cup of the cooking liquid and set aside. Drain pasta directly over the colander filled with the greens.
Step 7
Bring the brown butter back up to temperature over medium or medium-high heat; add the pasta and greens to the pan. Add the walnuts and toss to coat. Sprinkle Pecorino Romano Cheese (1/4 cup) over top and toss again. Taste. Add more Salt (to taste) and Freshly Ground Black Pepper (to taste) . If necessary add some of the pasta cooking liquid to the pan.
Step 8
Serve pasta, grating more cheese over the top if desired.

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Nutrition Per Serving
Calories
599
% Daily Value*
Fat
39.0 g
50%
Saturated Fat
13.6 g
68%
Trans Fat
0.0 g
--
Cholesterol
50.5 mg
17%
Carbohydrates
51.3 g
19%
Fiber
5.8 g
21%
Sugars
3.9 g
--
Protein
15.3 g
31%
Sodium
2299.3 mg
100%
Vitamin D
--
--
Calcium
134.9 mg
10%
Iron
4.1 mg
23%
Potassium
540.2 mg
11%
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