Penne With Silverbeet ( Swiss Chard) and Garlic

1. 1

   Rinse and drain separately the Silverbeet stems and leaves.

2. 2

   In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden.

3. 3

   Add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender.

4. 4

   Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes.

5. 5

   Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.

6. 6

   While the silverbeet is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander.

7. 7

   In a large bowl toss the penne with the silverbeet mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.