·1/2 pound Swiss chard or kale, stems cut from the leaves
·1/2 pound chopped Swiss chard stems or more kale
·1/8 teaspoon hot chili flakes,
or to taste
·3 large garlic cloves, thinly sliced
·2 tablespoons olive oil
·1/2 cup water
·Salt and pepper, to taste
·1 cup cherry tomatoes
·1/2 pound penne pasta, cooked according to package instructions
·1/4 cup freshly grated Parmesan, plus more if desired
In a large heavy skillet, cook the red pepper flakes and the garlic in the olive oil over moderate heat, stirring, until the garlic is pale golden. Then, add the chard stems/kale and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until tender. Add chard/kale leaves with remaining 1/4 cup water and salt and pepper. Cook, covered, for 5 minutes. Stir in tomatoes and cook, covered, for 3 minutes, or until leaves are tender. Drain, then toss with chard mixture and 1/4 cup of the Parmesan. Serve with additional Parmesan, if desired. Then, enjoy!
Best meat money can buy and only meat to buy if you truly want to rebuild the environment and its resilience to climate change! Main issue is knowing which joint to defrost first hmmmmmmmmmm
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