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.
