Chard stems don't get enough respect. Sometimes (gasp) they are even discarded. But the delicious, earthy, crunchy flavor is perfect in many dishes.
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4-6, probably with leftovers
1 lb. whole wheat egg noodles (or your favorite pasta)
3 TB olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 large bunch chard, leaves removed for another use, stems washed and chopped into 1/2" pieces
2 cups cooked fava beans
1/2 cup chopped parsley
2 TB minced dill
1 TB balsamic vinegar
salt and pepper to taste
shredded Parmesan cheese for garnish
Cook the pasta. While pasta is cooking, heat the olive oil in a skillet over medium heat and cook the onion for 5 minutes, stirring. Add the garlic and the chard stems and cook for another 3 minutes. Add the fava beans and heat. Drain the pasta when al dente, return to the pasta pot, and stir in the vegetables from the skillet, the parsley, and the dill.
Serve, seasoning to taste with salt and pepper and topping with Parmesan cheese.
Variation: add chopped cooked chicken, pork, or sausage.
Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes