Swiss Chard

Swiss Chard with Pasta

Posted by Carole Koch

1 small bunch Swiss chard, trimmed,
stems removed and reserved, cut
into 1/3-inch slices
8 ounces fusilli pasta
1 tablespoons olive oil
1 clove garlic, minced
1 small leek, trimmed, thinly sliced 1/4 cup grated Parmesan cheese,
plus more for serving
1/8 teaspoon each: salt, crushed red
pepper flakes

Heat salted water to boil in large stockpot over medium-high heat;
add chard leaves and cook 1 minute. Transfer leaves to plate with large slotted spoon; pat with paper towels to remove excess water. Reheat water to boil; add pasta and cook 10 minutes.

Meanwhile, coarsely chop chard leaves. Heat oil in 12-inch non-stick skillet over medium heat. Add chopped chard leaves and garlic. Cook, stirring occasionally, to gently heat through, about 3 minutes.

Add chard stems to pasta that has cooked 10 minutes; cook 1 minute. Add leeks; cook until pasta is tender, about 1 minute more. Drain, reserving 1/2 cup of pasta liquid. Add pasta, vegetables and reserved pasta liquid to skillet. Toss in cheese, salt and red pepper flakes. Serve hot. Pass cheese separately.

Serves 2.

From “Chicago Tribune” April 24, 2005, courtesy of Abby Mandel.

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