Dinner Tonight: Pasta With Sauteed Swiss Chard, Golden Raisins, And Capers Recipe

• 1/2 pound farfalle
• 1 pound Swiss chard (red or rainbow)
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 3 tablespoons golden raisins
• 1 tablespoon drained capers
• Salt and pepper
• Grated Parmesan cheese

1. Bring a large pot of water to a boil. Meanwhile, separate the stems of the Swiss chard from the leaves. Chop the stems into 1-inch pieces. Slice the leaves into 2-inch pieces.
2. Pour the olive oil into a large skillet set over medium-high heat. Add the onion, and cook for 4 minutes, stirring occasionally. Then add the Swiss chard stems, cover, and cook for 5 minutes or so, stirring every minute.
3. Toss in the raisins, then add a handful of the chard leaves. Stir well, and then cover the pot. Once they have wilted, add another handful, cover, and wait until those have wilted. Repeat until all the chard leaves are added. Cook for 7 to 10 minutes, or until the leaves have wilted and the stems are tender. Turn off the heat and add the capers. Stir until well combined.
4. Meanwhile, add a couple tablespoons of salt to the pot of boiling water and cook the pasta according to the directions on the box. Drain and set aside when done.
5. Combine the pasta and Swiss chard mixture in a large bowl. Toss well. Grate some Parmesan cheese on top and drizzle with a bit more olive oil. Season with salt and pepper to taste.

farfalle, olive oil, onion, golden raisins, capers, salt, parmesan cheese

Taken from www.seriouseats.com/recipes/2009/11/pasta-with-sauteed-swiss-chard-recipe.html (may not work)