1 1/2 lbs. Swiss chard, washed carefully, stems chopped, leaves reserved
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried red pepper flakes
8 oz. thin spaghetti, cooked according to package directions, drained
Parmesan or Asiago cheese
Roll the Swiss chard leaves lengthwise into a tight bundle and slice into 1-inch ribbons.
In a large skillet over low heat, melt the butter, and add the olive oil. Add the garlic. Stir the garlic constantly until it is soft, being careful not to let it burn, about 2 minutes. Add the red pepper flakes and stir. Add the stem pieces of the Swiss chard and saute 3 to 4 minutes, until the chard is fairly tender. Add the Swiss chard leaves and toss until it they are wilted and tender. Add the prepared pasta and toss to incorporate into the chard mixture. Season with salt to taste. To serve, top pasta with Parmesan cheese. From "Grocery Gardening."
The Wichita Eagle—02/13/10