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Pasta with chard and feta
4 T olive oil
2 C chopped onions
One bunch (4-6 C) coarsely chopped chard, stems chopped separately
salt to taste
1 pound pasta (penne, fusilli, or some other short pasta), al dente
½ pound feta cheese, crumbled
freshly ground black pepper
Heat the olive oil in a large heavy skillet. Saute the onion ans the chopped chard stems if using in the oil for about 10 minutes. Add the chard and salt; cook until wilted. Add the feta cheese and pasta and continue cooking for another minute. Add ground black pepper to taste and serve.
Feeds 4 to 6; Prep time: 35 minutes
Adapted from Mollie Katzen’s Still Life with Menu