Penne With Greens And Pine Nuts
This recipe combines the wholesome goodness of Swiss chard and kale with the sweet touch of golden raisins and the nutty crunch of pine nuts. A delightful mix of flavors and textures, this dish is hearty and nutritious, perfect for a satisfying meal. Enjoy the vibrant colors on your plate as you savor each delightful bite.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 1 large red onion, chopped
- 2 garlic cloves, minced
- 1 lb. Swiss chard, ribs removed and leaves chopped
- 1/2 bunch kale, stems removed and leaves chopped
- 1/2 cup water
- 1/4 cup golden raisins
- 1/4 cup pine nuts, toasted
- 2 Tbs. salt
- 1 lb. penne
Instructions
- <b>Cook the greens</b>
- Bring a large pot of water to a boil over high heat.
- In a deep fry pan over medium-high heat, warm the olive oil. Add the onion and saut&#233; until translucent, about 4 minutes. Add the garlic and cook, stirring often, until fragrant, about 2 minutes. Working in batches if necessary, add in the chard and kale and stir until wilted, about 4 minutes. Add the 1/2 cup water, cover, reduce the heat to medium and cook, stirring occasionally, until the greens are tender-crisp, 10 to 15 minutes. Stir in the raisins and pine nuts and remove from the heat.
- <b>Cook the pasta</b>
- Meanwhile, add the salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente (tender but firm to the bite), according to the package instructions. Drain, reserving about 1/2 cup of the cooking water. Add the pasta to the sauce and toss to combine. Add as much of the cooking water as needed to loosen the sauce.
- Divide the pasta among warmed bowls and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Vegetarian,</i> by Dana Jacobi (Oxmoor House, 2007).
Yield
Serves 4.
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