Spaghetti with Swiss Chard and Garlic Chips

With all the madness surrounding the holiday season, I've barely had time to cook, much less blog. Apologies for the extended absence--now that I've gotten most of my holiday shopping done, the planning of my company holiday party out of the way (it was a raging success, according to my morning-after hangover), and nothing more than a few straggler dinners to attend to in the coming weeks, I can finally sit down to breathe again. And I found time to hit the kitchen. Hopefully this gem of a recipe makes it up to you. The feta and the olives makes this pasta feel downright Mediterranean, and the gently sauteed Swiss chard adds a hit of healthfulness that we all need around these times of overindulgence. xo


Spaghetti with Swiss Chard and Garlic Chips
Adapted from Gourmet magazine, November 2008
Makes 4 to 6 servings

Ingredients:
1/3 cup extra-virgin olive oil
1 head garlic, cloves peeled and thinly sliced lengthwise
1 medium onion, finely chopped
2 pounds green Swiss chard, stems and center ribs finely chopped and leaves coarsely chopped separately
1/2 cup water
1 pound spaghetti
1/2 cup Kalamata olives, cut into slivers
6 ounces feta, crumbled (1 1/2 cups)

Directions:
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.

Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.

Meanwhile, cook spaghetti in a pasta pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.

Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.