| 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 |
ts |
Dried hot red pepper flakes; or to taste |
| 3 |
lg |
Garlic cloves sliced thin |
| 2 |
tb |
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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