| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Swiss | October 199 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Swiss chard, stems cut from |
| the | ||
| leaves and the | ||
| stems and leaves | ||
| chopped separately | ||
| 1/8 | t | Dried hot red pepper flakes |
| or to taste | ||
| 3 | Garlic cloves sliced thin | |
| 2 | T | Olive oil |
| 1/2 | c | Water |
| 1 | c | Drained canned tomatoes |
| chopped | ||
| 1/2 | lb | Penne or other tubular pasta |
| 1/4 | c | Freshly grated Parmesan plus |
| additional | ||
| as an accompaniment |
INSTRUCTIONS
Rinse and drain separately the Swiss chard stems and leaves. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden, add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender. While the chard is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander. In a large bowl toss the penne with the chard mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan. Serves 2. Gourmet October 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 548
Calories From Fat: 327
Total Fat: 37.3g
Cholesterol: 22mg
Sodium: 2405.3mg
Potassium: 2868.3mg
Carbohydrates: 38.2g
Fiber: 17.8g
Sugar: 12.1g
Protein: 28.5g