Pasta with Chard, Garlic and Parmesan

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Wash the greens thoroughly three times in cold water in order to get rid of the dirt.

3. 3

   Then pat them dry with clean kitchen towels.

4. 4

   Trim off the tough stems, chop the stems into 1/4 inch slices, and chop the leaves into about 1-inch strips.

5. 5

   Heat the olive oil in a large skillet over medium-high heat.

6. 6

   Add the garlic, stirring constantly, and cook until slightly browned, about 1 minutes.

7. 7

   Add the greens and stems within a few bunches, stirring often, and cook until the greens are wilted, about 2 minutes or longer.

8. 8

   Mix together the hot broth or water and tomato paste in a bowl until well blended.

9. 9

   Pour the mixture into the skillet and bring to a boil.

10. 10

    Cover and reduce the heat to medium or medium-low to maintain a gentle simmer.

11. 11

    Simmer for about 12 minutes, until the greens are tender.

12. 12

    Meanwhile, boil the pasta in the boiling water until just tender, about 9 minutes.

13. 13

    Reserve 1 cup of the boiling pasta water, then drain the pasta.

14. 14

    Stir the pasta into the greens, and toss together for about 2 minutes, or until the pasta is evenly coated and completely cooked.

15. 15

    Add some boiling pasta water to the pasta and green mixture if it seems a bit dry.

16. 16

    Remove from the heat.

17. 17

    Toss the pasta and greens with 1/2 cup of parmesan cheese until well combined.

18. 18

    Divide the pasta and greens among four serving plates.

19. 19

    Serve wam with remaining parmesan sprinkled on top.

* Per serving · 4 servings · Values may vary.