Ziti with Chard
1 large bunch red or green chard (about 1-1½ pounds), washed
4 garlic cloves, minced
½ cups olive oil
Salt and ground black pepper to taste
1 lb ziti pasta
Freshly grated Asiago, Pecorino or Parmesan cheese
Chopped fresh tomatoes
Fresh lemon juice and extra-virgin olive oil
1. Heat a large covered pot of water for the pasta. Remove and discard the tough ends of the chard and then chop it finely.
2. In a large heavy skillet, sauté the chard and garlic in olive oil, stirring frequently, until the chard is limp but still bright green. The chard will reduce dramatically in volume. Add a little salt and plenty of black pepper.
3. When the water comes to a rapid boil, add the pasta and stir. Cover the pot until the water returns to a boil.
4. When the pasta is al dente, drain it and divide it into serving bowls. Top it with chard. Sprinkle on cheese and add chopped tomatoes, lemon or oil, if you wish. Serve immediately.
Recipe from: Sundays at Moosewood Restaurant by the Moosewood Collective