Swiss Chard & Sun-Dried Tomato Skillet Mac

I’m sorry, did you think that sun-dried tomatoes were long gone? I had a smidgen of pesto left, so I finished it up in some “fancy” mac ‘n’ cheese. My favorite things about this?I didn’t use milk. And I didn’t use a pound of cheese. Magic? Not really.

I used plain yogurt and reserved some pasta liquid to make it saucy, and used feta (goat cheese would be good, too) as the “cheese flavor”. Since it’s so strong, I could use less. Eating less cheese is probably a good thing. Unfortunately.

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Swiss Chard and Sun-Dried Tomato Skillet Mac


1 bunch Swiss Chard, washed
2 Tablespoons butter
2 Tablespoons avocado oil
1 cup chopped onion
4 garlic cloves, minced
1 1/2 Tablespoons tapioca flour
1/4 cup sun-dried tomato pesto
1 cup plain yogurt (whole, not non-fat)
1 cup crumbled feta or goat cheese
8 ounces small gluten-free pasta (elbow, shells, etc.)
1/2 cup shredded Parmesan or Romano cheese


Bring a large pot of water to boil. Throw in about a tablespoon of salt, then add the pasta. Cook until al dente, according to package directions. Reserve a cup of pasta water before draining. Set pasta aside.

Preheat your oven broiler.

Meanwhile, separate chard spines from the leaves, chop both, but keep them separated. In a large oven-proof skillet heat avocado oil and butter over medium heat. Add chopped chard stems and onions. Cook, stirring occasionally for about 3-4 minutes, then add the garlic. Cook another 3-4 minutes until vegetables are tender.

Add chopped chard greens and stir, cooking, until mostly wilted (another 2-3 minutes). Stir in the tapioca flour and cook another minute. Add pesto, yogurt, feta, reserved cooked pasta, and about a 1/2 cup of reserved pasta water. Stir and cook until everything is heated through and begins to thicken, about 3-4 minutes. Add more pasta water if you feel it's too thick. Mixture should be rather thick, but still saucy. Not watery.

Sprinkle Parmesan cheese over the pasta and place skillet under the preheated broiler for about 5 minutes or until it starts to brown slightly. Remove from the oven and serve. We enjoyed it with a big green salad.

Makes about 6-8 servings.

Nat's Notes:
1. You could definitely use kale or any other kind of greens in place of the Swiss chard. Because you probably won't be using the stems of other types of greens, I'd use two bundles to compensate for the lack of bulk the stems provided.

from Perry's Plate

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7 Responses to “Swiss Chard & Sun-Dried Tomato Skillet Mac”

  1. #
    Kathryn — May 26, 2010 @ 4:08 pm

    this one is going directly into my MacGourmet! It looks like a much healthier version of mac n' cheese.


  2. #
    grace — May 26, 2010 @ 7:42 pm

    yeee-hawsy, this is tremendous! what a relief to know that sun-dried tomatoes have not overstayed their welcome with you. :)


  3. #
    Joanne — May 26, 2010 @ 7:46 pm

    I just did a whole post on how I should eat MORE cheese to get more calcium. Shameless justification. Probably. Considering I could just have calcium pills. But they just don't seem like as much fun.

    This dish looks delicious. I actually really love that it's lighter and more gourmet. So good.


  4. #
    Foodessa — May 27, 2010 @ 1:07 am

    After having read all of the ingredients chosen for your recipe…I believe the flavours will certainly give an unforgettable aroma in your home.
    I do very much enjoy incorporating swiss chard in my meals.
    This one is a keeper. Great recipe.
    Flavourful wishes, Claudia


  5. #
    Kevin — May 30, 2010 @ 12:27 am

    This sounds like a really tasty mac with the sin dried tomato pesto and the swiss chard adds a nice green veggie.


  6. #
    Rabbittrick — September 7, 2010 @ 2:34 pm

    very shy cheese =) I'd be overdosing on mine; this is a lesson on balancing flavours for me. will try it out!


  7. #
    :D — January 10, 2013 @ 1:32 am

    Can I subtitute sharp white cheddar for feta or goat cheese? I cannot tolerate the flavor of feta or goat cheeses.


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