·1/2 pound Swiss chard or kale, stems cut from the leaves
·1/2 pound chopped Swiss chard stems or more kale
·1/8 teaspoon hot chili flakes,
or to taste
·3 large garlic cloves, thinly sliced
·2 tablespoons olive oil
·1/2 cup water
·Salt and pepper, to taste
·1 cup cherry tomatoes
·1/2 pound penne pasta, cooked according to package instructions
·1/4 cup freshly grated Parmesan, plus more if desired
In a large heavy skillet, cook the red pepper flakes and the garlic in the olive oil over moderate heat, stirring, until the garlic is pale golden. Then, add the chard stems/kale and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until tender. Add chard/kale leaves with remaining 1/4 cup water and salt and pepper. Cook, covered, for 5 minutes. Stir in tomatoes and cook, covered, for 3 minutes, or until leaves are tender. Drain, then toss with chard mixture and 1/4 cup of the Parmesan. Serve with additional Parmesan, if desired. Then, enjoy!
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