Spaghetti with Chard, Mushrooms, and Pine Nuts
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INGREDIENTS 1 pound spaghetti
2 tablespoons olive oil, divided use
3 cloves garlic, smashed
1 large bunch chard, stems removed, rinsed, chopped, about 6 cups
1 (8-ounce) package sliced white mushrooms
1/4 cup toasted pine nuts*
1/2 cup grated Parmesan cheeseCook spaghetti according to package directions; drain. Meanwhile, heat 1 tablespoon of the oil in a skillet over medium-high heat. Cook garlic until golden, about 2 minutes, stirring often, being careful not to burn.
Add chard; toss to coat with oil. Cover, simmer until the leaves wilt, about 5 minutes. Uncover; raise heat. Cook until any water evaporates. Remove chard from pan; set aside.
Pour remaining 1 tablespoon of the oil in pan; heat. Add mushrooms; cook, stirring often, until browned, about 5 to 8 minutes. Return chard to skillet; add pine nuts.
Turn heat to low; cook to let flavors mingle, about 1 minute. Put pasta in a serving bowl; top with chard mixture. Sprinkle with cheese.
Makes 4 servings
*NOTES - Toast pine nuts in a small dry skillet over medium heat, stirring frequently, until aromatic, about 5 minutes.
FOR THE CHARD - Simply separate the leaves from the stems (save stems for a future weekend use) and roughly chop the leaves into ribbons.