Pasta with Chard, Garlic and Parmesan
An easy, tasty yet wholesome week-night meal is all in one pot.
or kale, collard, beet greens
or as needed, thinly sliced
salt and black pepper
red pepper flakes
to taste, optional
or water, hot
prefer whole wheat
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 ¼ 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 ½ cup of parmesan cheese until well combined.
Divide the pasta and greens among four serving plates.
Serve wam with remaining parmesan sprinkled on top.