Spaghetti With Swiss Chard And Garlic Chips
1 / 3 cup extra-virgin olive oil
1 pound of spaghetti
1 head garlic, cloves peeled and sliced into long, so I’m sure it will work equally well through
1 medium onion, finely chopped
2 pounds green chard, stems and center ribs, finely chopped and leaves chopped separately
1 / 2 cup raisins (we skipped this)
1 / 2 cup Kalamata olives, sliced
6 oz crumbled feta cheese (1 1 / 2 cups)
Water 1 / 2 cup
Heat oil in a thick 12-inch skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels.
Cook the onion in the remaining oil in a skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add raisins and cook, stirring, until the bet, about 1 minute.
Add chard mixture of onion stems with water and 3 / 4 teaspoon salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.
Meanwhile, cook spaghetti in a pot of pasta in boiling salted water (2 tablespoons salt in 5 liters of water) until al dente. Reserve 1 cup pasta cooking water and drain spaghetti.
Toss spaghetti with swiss chard, olives, and 1 / 2 cup of cooking water, adding cooking water as needed. Season with salt and pepper. Serve sprinkled with feta cheese and garlic chips.