We have a new favorite chard main dish, it’s good enough to serve to company. This takes quite a lot of chard (at least 1 bunch) wash the chard, and cut the leaves into narrow strips across the leaf. If the stems are young and tender, you can use those too, by also cutting across the grain. We love Kenny’s rainbow chard, it makes the dish beautiful.
1 large bunch Swiss chard
2-3 cloves garlic thinly sliced
dried pepper flakes (to taste, some like it hot!)
2-3 tbs olive oil
1 can cannellini beans drained and rinsed
4+ ounces cooked penne
1 cup beef stock
grated parmesan
salt and fresh ground pepper
First cook penne (I use whole grain type) until they’re just done.
Then, pour a couple of tbs olive oil into the bottom of a deep pot. Throw in some thinly sliced garlic and some pepper flakes, and warm it until it becomes aromatic.
Next add the sliced chard (stems a couple of minutes first if using). As the chard wilts down, keep adding more as you can fit it into the pan.
Add one can of cannellini beans (or any white beans), rinsed and drained. Then add the penne.
Finally to complete the dish, add 1 cup of beef stock to flavor and finish cooking the pasta stirring all to mix. Serve it with grated cheese.
Tags: beef stock, Garlic, olive oil, Parmesan cheese, penne pasta, Swiss Chard
