Chard Charbell Organic

This recipe is Josh McFadden’s recipe found in his cook book
Six Seasons
A new way with vegetables

I highly recommend that you purchase this book for seasonal
vegetable cooking.

Serves 3 to 4

1/2 cup raisins
red wine vinegar
kosher salt and freshly ground black pepper
8 ounces angel hair pasta
extra virgin olive oil
2 cloves of garlic thinly sliced
1/2 cup of pine nuts
1/2 teaspoon dried chile flakes
1 bunch of swiss chard, dried ends trimmed stems thinly sliced
leaves torn into strips
3 tablespoons of butter
Parmigiano-Reggiano cheese for grating

Combine the raisins, a splash of vinegar and warm water
cover in a bowl and plump for 2 minutes.

Bring a large pot of water to a boil and add salt until it tastes
like the sea. Add the spaghetti and cook according to the package
directions. Do not overcook it. With a ladle or a measuring cup,
scoop out about 1/2 cup of cooking water, and drain the pasta well.

Meanwhile pour a healthy glug of olive oil into a large skillet over
medium-low heat. Add the garlic and pine nuts and let them toast very
slowly until light browned, about 5 minutes. Add the chile flakes and
cook for another 10 seconds so they can bloom, then add the raisins.
He says to drain them and add them I do not drain them I use the vinegar.

Increase the heat to medium, add the chard stems, season with a bit of
salt and black pepper, and cook slowly until the stems are slightly tender,
3 to 4 minutes. Add the torn chard leaves and the reserved pasta water,
cover the pan and cook until the leaves are wilted, 2 to 3 minutes.