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Spaghetti with Swiss Chard and Garlic
Spaghetti with Swiss Chard and Garlic
(Spaghetti con Bietola e Aglio)
 
 
Ingredients:

2 pounds green Swiss chard
1 medium onion, finely chopped
1/2 cup dried currants
1 head garlic, cloves peeled and thinly sliced lengthwise
1/2 cup Kalamata olives, cut into slivers
1/3 cup extra-virgin olive oil
6 ounces feta, crumbled (1 and 1/2 cups)
1 pound spaghetti 

Directions:

Finely chop the Swiss chard stems and center ribs and coarsely chop the leaves separately.

Heat olive oil in a 12-inch heavy skillet over medium heat until it shimmers.

Cook garlic, stirring, until golden, about 3-4 minutes.

Transfer garlic with a slotted spoon to paper towels to drain.

Cook onion in olive oil remaining in skillet over medium heat, stirring occasionally, until it softens, 3 to 5 minutes.

Add currants and cook, stirring, until they plump, about 1-2 minutes.

Stir Swiss chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper.

Cook, covered, over medium-high heat until almost tender, about 5-6 minutes.

Stir in Swiss chard leaves and cook, covered, until stems and leaves are tender, about 5-7 minutes.

Cook spaghetti in a pot of boiling salted water until 'al dente'.

Reserve 1 cup pasta cooking water and drain spaghetti.

Toss spaghetti with Swiss chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary.

Season with salt and pepper.

Serve sprinkled with feta cheese and garlic. Serves 4 to 6.

That's it!
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