Pasta with Chard, Garlic and Parmesan
- 1 bunch swiss chard or kale, collard, beet greens
- 2 tablespoons olive oil
- 5 cloves garlic or as needed, thinly sliced
- 1 x salt and black pepper to taste
- 1 x red pepper flakes to taste, optional
- 1/2 cup stock or water, hot
- 2 1/2 tablespoons tomato paste
- 8 ounces spaghetti prefer whole wheat
- 3/4 cup parmesan, parmigiano-reggiano cheese, grated divided
- Bring a large pot of salted water to a boil.
- Wash the greens thoroughly three times in cold water in order to get rid of the dirt.
- Then pat them dry with clean kitchen towels.
- Trim off the tough stems, chop the stems into 1/4 inch slices, and chop the leaves into about 1-inch strips.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the garlic, stirring constantly, and cook until slightly browned, about 1 minutes.
- Add the greens and stems within a few bunches, stirring often, and cook until the greens are wilted, about 2 minutes or longer.
- Mix together the hot broth or water and tomato paste in a bowl until well blended.
- Pour the mixture into the skillet and bring to a boil.
- Cover and reduce the heat to medium or medium-low to maintain a gentle simmer.
- Simmer for about 12 minutes, until the greens are tender.
- Meanwhile, boil the pasta in the boiling water until just tender, about 9 minutes.
- Reserve 1 cup of the boiling pasta water, then drain the pasta.
- Stir the pasta into the greens, and toss together for about 2 minutes, or until the pasta is evenly coated and completely cooked.
- Add some boiling pasta water to the pasta and green mixture if it seems a bit dry.
- Remove from the heat.
- Toss the pasta and greens with 1/2 cup of parmesan cheese until well combined.
- Divide the pasta and greens among four serving plates.
- Serve wam with remaining parmesan sprinkled on top.
swiss chard, olive oil, garlic, salt, red pepper, stock, tomato paste, whole wheat, parmesan
Taken from recipeland.com/recipe/v/pasta-chard-garlic-parmesan-53246 (may not work)