In the Kitchen with Sigona's featuring kale and chard

In the Kitchen with Sigona’s featuring kale and chard

Greens are loaded with beneficial nutrients and vitamins, making a quick and healthy side or entrée. Both the stems and leaves of chard are edible, but the stems of kale are much more tough so we suggest stripping the leaves and discarding the stems.

Penne with Red Chard & Roasted Tomatoes

Roasted tomatoes with Red Chard and pasta makes this a colorful comfort food. Recipe adapted from


  • 1 lb. penne pasta
  • 2 bunches red chard
  • 1 pint cherry tomatoes, roasted
  • 2 TBL Sigona’s Fresh Press Extra Virgin Olive Oil
  • 3-5 cloves garlic, thinly sliced
  • 2 TBL white wine (optional)
  • 1/2 c chicken or veggie broth (add a little more if not using wine)
  • 1/4 c freshly grated Parmigianino Reggiano

Directions: To roast tomatoes, drizzle with a bit of olive oil and bake in a 400F oven for 35-45 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions. Drain, reserving a cup of cooking water (see note). Set pasta aside. Heat olive oil in a large pan over medium heat. Add garlic and thick chard stems to sauté. As soon as the garlic begins to turn golden brown, add the chard leaves. Toss to coat with oil. Add wine (skip to next step if not using) and let cook until it has evaporated. Then add the broth, stirring until chard is fully wilted and the broth has reduced by half.

Toss in the cooked pasta and roasted tomatoes, along with the oil in which they roasted.  Toss to coat. Add grated cheese and toss to mix. Add in a bit of the reserved pasta water if the mixture is a bit dry, a 1/4 cup at a time.

*Cook’s note: This is not a saucy dish, but you also don’t want it to be dry. Adjust the amount of sauce by adding more reserved water to increase the amount of sauce or reduce a bit longer to decrease.

Lacinato Kale Sauté with Cannellini Beans & Ham

Lacinato Kale

The beans and ham in this dish remind me of the influences that living in New Orleans had on my grandmother’s cooking. I remember my grandmother and aunts making this when I was a child – the recipe brings back great memories.  – Carmelo Sigona


  • 2 TBL Sigona’s Fresh Press Extra Virgin Olive Oil
  • 1 bay leaf
  • 2 cloves garlic, smashed and roughly chopped
  • 1/4 tsp crushed red pepper flakes
  • 1 large bunch Lacinato kale, stripped from the stems and cut into 1 in. pieces
  • 1 small yellow onion, sliced
  • 1 lemon, juiced
  • 1 (12 oz.) jar Cannellini Beans or white beans
  • 4-6 oz. Niman Ranch Ham, diced
  • Salt and pepper, to taste

Directions: heat olive oil in a large sauté pan. When hot, add the bay leaf, garlic and crushed red pepper. Sauté until garlic is fragrant, about 30 seconds, then add the onion and ham and cook for 1 minute. Add the kale, and season with salt and pepper. Squeeze the lemon juice over the kale and stir. Fold in the white beans, cover and cook until the kale is wilted and cooked through, about 20 minutes.

Cook’s Note: Tabasco sauce really adds a bit of Cajun to this dish.

Grilled Chanterelles with Lemony Swiss Chard

Here’s a quick recipe you’ll enjoy, courtesy of Fast and Delicious Recipes. Chanterelles are beautiful and exquisite; it’s hard not to love them!


  • 7 tablespoons Sigona’s Fresh Press Extra Virgin Olive oil
  • 1 lb. Chanterelle mushrooms; brushed clean using a paper towel or pastry brush
  • 1 tablespoon freshly-ground black pepper
  • Zest and juice of one lemon
  • ½ medium red onion; thinly sliced
  • 4 cups Swiss chard, cleaned, washed and spun dry
  • Salt to taste


Preheat grill. In a large mixing bowl toss chanterelles, 3 tablespoons of Sigona’s Fresh Press Olive Oil and black pepper to thoroughly coat mushrooms. Spread evenly over grill or under broiler and cook, turning often every minute or so until softened and lightly browned about 8-10 minutes. Heat remaining 4 tablespoons extra-virgin olive oil in sauté pan and add lemon zest and red onion. Cook over medium heat until onion is soft and translucent.

Toss in Swiss chard and lemon juice and remove from heat. Greens should still be quite raw. Remove hot chanterelles and place over greens in a sauté pan. Return to high heat and stir gently. Return to high heat and stir gently with tongs to wilt greens. Season with a dash of salt and pour mixture into a large serving bowl and serve immediately.

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