Recipe for October 16, 2011
Don’t shy away from Swiss chard. The pairing of the sugary golden raisins and the briney capers balance each other and the combined ingredients make for a flavorful pasta dish.
1/2 pound farfalle pasta 1 pound Swiss chard* (red, rainbow or both)
1/2 onion, chopped 3 tablespoons (or more to taste) golden raisins
1 tablespoon drained capers 1 tablespoon olive oil
Salt and pepper Grated Parmesan cheese
Bring a large pot of water to a boil. Meanwhile, separate the stems of the Swiss chard from the leaves. Chop the stems into 1-inch pieces. Slice the leaves into 2-inch pieces.
Pour the olive oil into a large skillet set over medium-high heat. Add the onion, and cook for 4 minutes, stirring occasionally. The add the Swiss chard stems, cover, and cook for 5 minutes or so, stirring every minute.
Toss the raisins, then add a handful of the chard leaves. Stir well, and them cover the pot. Once they have wilted, add another handful, cover, and wait until those have wilted. Repeat until all the chard leaves are added. Cook for 7 to 10 minutes, or until the leaves have wilted and the stems are tender. Turn off the heat and add the capers. Stir until well combined.
Meanwhile, add a couple tablespoons of salt to the pot of boiling water and cook the pasta according to the directions on the box. Drain.
Combine the pasta and Swiss chard mixture in a large bowl. Toss well. Grate some Parmesan cheese on top and drizzle with a bit more olive oil. Season with salt and pepper to taste.
From Serious Eats.com
* Ingredients can be found at the market.