Sounds absolutely delicious! :) My two bunnies would however be very disappointed in me if i denied them the stems. In their minds there can never be too much food
Good morning, Carla! Need to try this next time I get Swiss chard…I know you have never heard this before and I mean it as a loving comment but whenever I watch your videos, I need to watch them two or three times because your voice is so soothing and normal friendly, you put me to sleep!! What?😳 seriously! I guess it’s like listening to an old friend🥰
Loving your book! I made the steak with horseradish potatoes along with two salads from the book for a dinner with friends and it was sooooo great. Did the spicy caprese last night and it was on another level. Can't wait to try this
made this tonight!!! and it was soooo good. bought some rainbow chard from the farmers market and used some of my freshly grown basil and it was v tasty. thank you!!!
First week of learning Russian: the letter щ. In English it is “shch”. As in Борщ (incorrectly translated a borscht). The first-year Russian language students are the one wandering the halls saying *freshcheese*freshcheese*freshcheese*. You are kinda’ close with your Swissschard.
Very nice and I will often do what has been suggested in the past if just cooking it as a side, I cut the stems off the leaves, then cut them in about 1" pieces and start sauteing it first, then add the leaves so they are both done when the stems are tender. I treat it much like I do spinach, with cheese, or balsamic vinegar or the like, often hit with a bit of lemon if I have/think to. This dish looks great and sounds tasty to boot.
I order a weekly produce box and it often comes with swiss chard (which I don't always know what to do with). Thank you for this inspiring recipe, I shall be adding this to my fortnightly rotation when I have swiss chard!
Also known as Silver Beet in Australia. It's a staple grown and cropped in and from our backyard vegetable garden....it gives and gives! Your recipe is another to add to our repertoire...thanks Carla.
I don't have a rabbit although I do work with a rabbit rescue if that counts:) I love this idea. I actually use the stems in a recipe for hummus that has no garbanzo beans. You spoke about stems being considered waste and that's what I thought before I found a cookbook on how to make things out of stems and roots and stalks. The swiss chard stem hummos is so light and delicious. Now I can make pesto from the leaves and hummus from the stems. Super.
I’m excited to make this to meal share with my friend for New Year’s tomorrow! My holidays alone revolve around finding an exciting, different recipe to cook during the day, and as soon as I saw this a few weeks ago, it was the one. I only recently discovered your channel, and love your recipes, way of cooking plus you make me laugh 😄. Thank you!
Crazy how i just cooked pasta and swiss chard tonight because we have a bunch of it. Put some shredded carrot in there too, for picky kids who need veggies.
Toaster the little lion head rabbit (my baby boy) would love your Swiss chard! I only wish I could attach a picture! PS if there are any bunny owners reading who are unsure, make sure you feed ur bunny kale and chard in moderation since it’s high in calcium and can be bad for them if you give them lots :( I get carrot tops from the farmers market for free and grow him salad greens, kale, parsley and mint on my balcony. :D
I love your turquoise jewelry and your earthy tones. Your hair is also very nice looking! You have style, Carla! Also,... I need that pasta daddy shirt.
Love this! What size is that le creuset pot? I have a really big one I use to make large batches of spaghetti sauce but want to find a mid-sized pot for dishes like this.
@carla Spanish mother in law takes the fat end of the chard stalk and puts a layer of ham and cheese and another stalk on top, breads and fries it. It blows your mind.
Love this! I would add some anchovy filets while cooking the aromatics. My lactose intolerant ass would have to omit the ricotta. I wasn't always LI, just another messed up part of getting older. #MissYouDairy
It's this one! www.amazon.com.au/MANNKITCHEN-Pepper-Cannon-Professional-Output/dp/B09T7BWJNP/ref=asc_df_B09T7BWJNP/?tag=googleshopdsk-22&linkCode=df0&hvadid=588438122632&hvpos=&hvnetw=g&hvrand=13464051961084617429&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1000567&hvtargid=pla-1643213798579&psc=1
Feeling a little annoying, but going to say it anyways. Looks amazing! But! Par boiling the chard will leech some of its nutrients into the water. So keeping it one pot on that front MIGHT be a good idea.
Not sure if anyone reads this but I have made this recipe twice and it is great.
An absolutely delightful presentation with the joy of life burbling from the Chef’s inner self!
What a treat!
Who says it like "shard" and who says it with the hard "ch" CHard? Because I say it both ways in the video and I need to get to the bottom of it.
With the CH for chard. 😀
Yep, CHard. Just planted some in the garden so will look forward to making this.
Chard for sure.
CHard like chair
I sharded
Yes! More vegetarian recipes please!
Sounds absolutely delicious! :)
My two bunnies would however be very disappointed in me if i denied them the stems. In their minds there can never be too much food
I made this this week with fresh Swiss chard and basil from my garden. So delicious and fresh!
Good morning, Carla! Need to try this next time I get Swiss chard…I know you have never heard this before and I mean it as a loving comment but whenever I watch your videos, I need to watch them two or three times because your voice is so soothing and normal friendly, you put me to sleep!! What?😳 seriously! I guess it’s like listening to an old friend🥰
we need a nail picture so we can show our manicurists ty carla for your service
Carla's cooking always making me feel so good
Loving your book! I made the steak with horseradish potatoes along with two salads from the book for a dinner with friends and it was sooooo great. Did the spicy caprese last night and it was on another level. Can't wait to try this
I never harvested the giant chard that i've been growing and this looks like the best tasting chard recipe yet!!
I love watching you cook! Your use of adjectives is really impressive and so descriptive. It is helpful for me to *visualize* how to cook!! Love it!
I really dig how you presented this! Great job!
made this tonight!!! and it was soooo good. bought some rainbow chard from the farmers market and used some of my freshly grown basil and it was v tasty. thank you!!!
First week of learning Russian: the letter щ. In English it is “shch”. As in Борщ (incorrectly translated a borscht). The first-year Russian language students are the one wandering the halls saying *freshcheese*freshcheese*freshcheese*. You are kinda’ close with your Swissschard.
Very nice and I will often do what has been suggested in the past if just cooking it as a side, I cut the stems off the leaves, then cut them in about 1" pieces and start sauteing it first, then add the leaves so they are both done when the stems are tender. I treat it much like I do spinach, with cheese, or balsamic vinegar or the like, often hit with a bit of lemon if I have/think to.
This dish looks great and sounds tasty to boot.
I order a weekly produce box and it often comes with swiss chard (which I don't always know what to do with). Thank you for this inspiring recipe, I shall be adding this to my fortnightly rotation when I have swiss chard!
Also known as Silver Beet in Australia. It's a staple grown and cropped in and from our backyard vegetable garden....it gives and gives! Your recipe is another to add to our repertoire...thanks Carla.
I don't have a rabbit although I do work with a rabbit rescue if that counts:) I love this idea. I actually use the stems in a recipe for hummus that has no garbanzo beans. You spoke about stems being considered waste and that's what I thought before I found a cookbook on how to make things out of stems and roots and stalks. The swiss chard stem hummos is so light and delicious. Now I can make pesto from the leaves and hummus from the stems. Super.
I’m excited to make this to meal share with my friend for New Year’s tomorrow! My holidays alone revolve around finding an exciting, different recipe to cook during the day, and as soon as I saw this a few weeks ago, it was the one. I only recently discovered your channel, and love your recipes, way of cooking plus you make me laugh 😄. Thank you!
Looks simply delicious Carla! I just happen to have a bunch of kale in the garden that needs to be used, I think I'll make this tonight!
This looks amazingggg, I'm going to send the video to my roommate and peer pressure her into us making it hahah
Commenting for YT’s stupid brain. Love you auntie C! Going to make this right now with kale and and cel and whatever the hell else we have.
Carla cooking always make me feel good
Carla once again answers my pasta prayers and my vegetarian needs😚
Crazy how i just cooked pasta and swiss chard tonight because we have a bunch of it. Put some shredded carrot in there too, for picky kids who need veggies.
Can’t wait to make this!!
What a slay video 🥰😍 Love the calm energy ✨️
Thank you for this - I'm not a big fan of basil, so pesto is never on my "Yum!" list.
I just made this and it it is sooo good. This will be a staple pasta now!!!!!!!
Hey Carla, I'm sure someone already mentioned it, but you were on the show Old Man. so funny!
Looks amazing! What do you think about adding a few anchovies to the shallots and stems?
This can only yield goodness!
I love swiss chard! My favorite green.
❤❤❤❤❤
Although now disabled physically, I wish Carla toured with a book tour or cooking for crowds.
Made this last night! Delishhhhhh
whyyyyyyyyyy have i never thought to put ricotta on pesto!! total game changer
My favourite foods are always the vehicle’s that transport veggies 😍
'Eat your chard out!"
thanks 😍for another veghead recipe!
Beautiful pasta and beautiful lady !!! Love your hair, Carla!
Carla those nails are dope
You always give me assignments with your recipes 😛 a must do
I love your green nails on this video! If you’re able, can you share the design please?
Toaster the little lion head rabbit (my baby boy) would love your Swiss chard! I only wish I could attach a picture!
PS if there are any bunny owners reading who are unsure, make sure you feed ur bunny kale and chard in moderation since it’s high in calcium and can be bad for them if you give them lots :(
I get carrot tops from the farmers market for free and grow him salad greens, kale, parsley and mint on my balcony. :D
I love your turquoise jewelry and your earthy tones. Your hair is also very nice looking! You have style, Carla!
Also,...
I need that pasta daddy shirt.
Love you Carlaa～～!!
reminds me of your weekday polenta dish, which I LOVE
I would definitely try this recipe!
No bunny, but my parrot enjoys the stems in his salad!
Yummmm!!! Will for sure be making this! 😃
If your spinach giggles at “lube it up,” it isn’t ready.
I looove the background music in this video 🥺🥺🥺
Oh how I needed you today❤️
Nice refreshing video
Lovely
Your description at the end made me really miss being in a CSA. Now I gotta drive my butt all over to local farmstands.
So good
I have a bunny! She is amazing!
Have I been saying "chard" wrong this whole time?! Damn! Also, looks delicious, as always.
your content is so fun and fresh i love it :D
I do not have a rabbit. Thanks for reminding me to participate in the rabbit census.
Looks delish!
❤
YES! ‘Moist’ is super cringe! 🤣🤣 love you!
Please elaborate. Is it the sound of saying the word “moist” that is uncomfortable? Or is it an image that comes to mind when “moist” is spoken?
Thanks for the great recipe and video!
I’m so excited for this. Ty bestie.
Love this! What size is that le creuset pot? I have a really big one I use to make large batches of spaghetti sauce but want to find a mid-sized pot for dishes like this.
It says so in the video graphics, 6.75 Qt.
Cool
Love the recipe and LOVE THE SHIRT? Did you sew that?
@carla Spanish mother in law takes the fat end of the chard stalk and puts a layer of ham and cheese and another stalk on top, breads and fries it. It blows your mind.
Forgot to add that she peels the outer layer of the stalk to remove the woodiness
wowwww pesto means pounded. i def thought it was basil only
Beautiful
definitely making this today!
Looks tasty
Nice recipe
Siiii
Good
Yummy yummy pasta
carla speaking with her hands while also having an extremely sharp knife in said hands is giving me anxiety
Love this! I would add some anchovy filets while cooking the aromatics.
My lactose intolerant ass would have to omit the ricotta. I wasn't always LI, just another messed up part of getting older. #MissYouDairy
Anyone know what knife Carla is using?
I guess I was expecting some kind of nut… But it looks great!
Hi Carla! I love your videos! Wondering if you can share the name of your pepper grinder please?
It's this one! www.amazon.com.au/MANNKITCHEN-Pepper-Cannon-Professional-Output/dp/B09T7BWJNP/ref=asc_df_B09T7BWJNP/?tag=googleshopdsk-22&linkCode=df0&hvadid=588438122632&hvpos=&hvnetw=g&hvrand=13464051961084617429&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1000567&hvtargid=pla-1643213798579&psc=1
What pepper grinder is that?
Love this
Feeling a little annoying, but going to say it anyways. Looks amazing! But! Par boiling the chard will leech some of its nutrients into the water. So keeping it one pot on that front MIGHT be a good idea.
Nice
🔥🔥🔥🔥
Great flavors! But, personally, next time I wouldn’t add the pasta water to the pesto…made it waaay too soupy.
We have 2 bunnies - they always get the offcuts
YUMMMM
Love your content
What brand evoo do you use?
Que rico
yummy
Nice jobs dear
who makes that pepper grinder?, looks industrial strength
MannKitchen Pepper Cannon.
@@kjdude8765 Thank you my knowledgeable friend!
@@benliu700 It was either that one or the Unicorn Magnum. The Unicorn doesn't have the ridges on the grip. Both are amazing high end pepper grinders.
@@kjdude8765 I think you nailed it, now I have to take a second mortgage on my house to afford one of these things :)
I always say shard. But what do I know?
What type of citrus juice squeezie do you have? I need it 🙏🏼
It's the Chef'n Fresh Force Juicer. I have one and it's great.
Our dogs eat our greens stems