·1/2 pound Swiss chard or kale, stems cut from the leaves
·1/2 pound chopped Swiss chard stems or more kale
·1/8 teaspoon hot chili flakes,
or to taste
·3 large garlic cloves, thinly sliced
·2 tablespoons olive oil
·1/2 cup water
·Salt and pepper, to taste
·1 cup cherry tomatoes
·1/2 pound penne pasta, cooked according to package instructions
·1/4 cup freshly grated Parmesan, plus more if desired
In a large heavy skillet, cook the red pepper flakes and the garlic in the olive oil over moderate heat, stirring, until the garlic is pale golden. Then, add the chard stems/kale and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until tender. Add chard/kale leaves with remaining 1/4 cup water and salt and pepper. Cook, covered, for 5 minutes. Stir in tomatoes and cook, covered, for 3 minutes, or until leaves are tender. Drain, then toss with chard mixture and 1/4 cup of the Parmesan. Serve with additional Parmesan, if desired. Then, enjoy!
There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.
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