Swiss Chard, Red Pepper and Goat Cheese Pasta

• 2 teaspoons vegetable oil such as olive or canola
• 1 pound mixed salad greens kale, chard or collard, stemmed and well washed
• 2 each sweet red bell peppers diced into small cubes
• 1 pinch red pepper flakes to taste
• 4 cloves garlic or to taste, minced
• 1 x salt and black pepper to taste
• 1/2 tablespoon oregano freshly chopped, or 1 teaspoon dried
• 12 ounces pasta, orecchlette (ear-shaped) or other pasta
• 23 cup goat (chevre) cheese crumbled
• 4 tablespoons hazelnuts (filberts) toasted and chopped, or walnuts

1. Heat 1 tablespoon of the oil over medium heat in a large and heavy skillet or a cast iron pan, and stir in the chard stems and bell peppers.
2. Cook, stirring often, until tender but still crispy, about 4 minutes.
3. Stir in the chopped chard.
4. Cook for about 3 minutes until the leaves are wilted.
5. Stir in the garlic, oregano, red pepper flakes and salt to taste, and cook for 30 to 40 seconds.
6. Turn the heat to very low.
7. Bring a large pot of salted water to a boil, and add the pasta.
8. Cook the pasta according to the instructions on the package.
9. Drain and reserve 1 cup of cooking water.
10. Stir in about 1/2 cup of the pasta water to the pan with the greens and peppers.
11. Stir in the goat cheese until the cheese melts and the mixture becomes creamy.
12. Return the drained pasta to the pan and gently mix with the greens, pepper and goat cheese mixture until well coated.
13. Put up onto the serving plates and sprinkle some toasted nuts.
14. Serve hot.

vegetable oil, chard, sweet red bell peppers, red pepper, garlic, salt, oregano freshly, pasta, goat, hazelnuts

Taken from recipeland.com/recipe/v/swiss-chard-red-pepper-goat-che-52035 (may not work)