| 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
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