1/3 cup Extra virgin olive oil
1 head of garlic, peeled and thinly sliced
1 medium onion, finely chopped
2 pounds swiss chard (separate the stems from the leaves and then chop both)
1/2 cup water
1 lb spaghetti
1/2 cup kalmata olives cut into slivers
6 ounces feta cheese, crumbled
Heat oil in a skillet over medium flame. Add garlic and cook until golden, about 3 minutes. Transfer to paper towels to drain and set aside.
Cook onion in remaining oil until soft and clear about 5 minutes. Stir in chard stems with water and 3/4 tsp salt and pepper. Cover and cook until almost tender, 3-5 minutes. Stir in leaves, cover and cook an additional five minutes.
Meanwhile cook spaghetti in a pot of boiling, salted water. Reserve 1 cup of the cooking water and drain the pasta.
Toss spaghetti with chard mixture, olives and the cooking water. Serve sprinkled with the garlic chips and feta.
This looks really good. I bet it would be really tasty with some whole wheat rotini.
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