| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Fruits, Grains | Swiss | Vegetables, Fruits | 4 | Servings |
INGREDIENTS
| 1 | lb | Swiss chard or rapini |
| 1/3 | c | Olive oil |
| 1 | Onion; chopped | |
| 3 | cl | Garlic; minced |
| 3/4 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | pn | Hot pepper flakes |
| 1/2 | c | Raisins |
| 1 | tb | Balsamic/red wine vinegar |
| 4 | c | Penne |
| 1/3 | c | Toasted pine nuts |
INSTRUCTIONS
Separate Swiss chard into ribs and leaves; cut into 1-inch pieces. In large pot of boiling salted water, cook Swiss chard ribs for 7 minutes. Add leaves and cook for 3 minutes. Drain and rinse under cold water; drain and set aside. In large skillet, heat oil over medium heat; cook onion, garlic, salt, papper and hot pepper flakes for 5 minutes or until softened. Add Swiss chard, raisins and vinegar; toss together. Keep warm over low heat. Meanwhile, in large pot of boiling salted water, cook penne for 8 to 10 minutes or until tender but firm; drain and toss with Swiss chard mixture. Serve garnished with pine nuts. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God Himself does not propose to judge a man until he is dead. So why should you?”