Orecchiette with Chickpeas and Preserved Lemon; Sauteed Swiss Chard

by Jennifer

Continuing my current crush on Meyer lemons, I made preserved lemons a while back, and this is my first recipe using them.  The lemons are delicious.  You use only the peel, and make sure to rinse off the salty lemon juice before using them.

Serves 4.

  •  1 lb. orecchiette
  • 14 – 15.5 oz can chickpeas, rinsed and drained
  • 2 TBS extra-virgin olive oil
  • 1 cup crumbled reduced-fat feta cheese
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped preserved lemon rind
  • freshly ground black pepper

Cook orecchiette in a large pot of boiling salted water until al dente;  drain.  Transfer pasta back to the empty pot and stir in the olive oil.  Add chickpeas, feta, mint, preserved lemon and pepper to taste.


Sauteed Swiss Chard

Serves 4.

  •  2 bunches green swiss chard, stems and thick ribs removed, torn into pieces
  • 2 TBS extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • juice from 1/2 lemon
  • 1/8 tsp red pepper flakes
  • salt and freshly ground black pepper to taste

Heat olive oil in a large skillet over medium heat.  Add garlic and saute until fragrant.

Add the swiss chard in batches, tossing with tongs until it wilts.

Season with salt, pepper, red pepper flakes and lemon juice.  Toss again, then serve.


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