• 1lbSwiss chard, stems cut from the leaves and stems and leaves chopped separately
  • 1/8tspdried hot red pepper flakes or to taste
  • 2large garlic cloves, sliced thin
  • 2Tbsplarge garlic cloves, sliced thin
  • 1/2cuplarge garlic cloves, sliced thin
  • 1cuplarge garlic cloves, sliced thin
  • 1/2lblarge garlic cloves, sliced thin
  • 1/2cupgrated Parmesan cheese, plus addition as an accompaniment
  1. Rinse and drain the Swiss chard stems and leaves separately.
  2. In a large heavy skillet cook the red pepper flakes and garlic in the oil over moderate heat, stirring, until garlic is pale golden.
  3. Add the stems and ¼ cup of the water. Cover and cook the mixture for 5 minutes or until the stems are just tender.
  4. Add the leaves with the remaining ¼ cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes.
  5. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
  6. While the chard is cooking, in a kettle of salted boiling water, boil the penne until it is al dente and drain in a colander.
  7. In a large bowl toss the penne with the chard mixture and ¼ cup of the Parmesan and serve with additional Parmesan.
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