Pasta With Swiss Chard
|Swiss chard/Kale||1 Pound, rinsed well|
|Pecan halves||1 Cup (16 tbs)|
|Bacon||6 Ounce, chopped (3/4 Firmly Packed Cup)|
|Garlic||3 Clove (15 gm), minced or pressed|
|Crushed dried hot red chiles||1⁄2 Teaspoon|
|Dry pasta||10 Ounce (Small Tube-Shaped, Such As Penne, Mostaccioli, Or Ziti)|
|Dijon mustard||2 Teaspoon|
|White wine vinegar||2 Tablespoon|
|Freshly grated parmesan cheese/Freshly grated romano cheese||7 1⁄2 Ounce (1 1/2 Cups)|
Trim and discard ends of chard stems; then cut off remainder of stems at base of each leaf.
Thinly slice stems and leaves, keeping them separate.
(If using kale, cut off and discard coarse stems; slice leaves thinly.) Set chard or kale aside.
Stir pecans in a wide frying pan over medium heat until lightly browned (8 to 10 minutes); remove from pan and set aside.
Add bacon to pan; cook, stirring often, until crisp and brown (about 10 minutes).
Lift out, drain, and set aside.
Discard all but 3 tablespoons of the drippings.
Add chard stems, garlic, and chiles to drippings; cook, stirring often, until stems are limp (about 10 minutes).
Add chard leaves (or all the kale) and stir until tender to bite (about 5 minutes).
Meanwhile, in a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions.
In a warm large serving bowl, combine pasta, mustard, and vinegar.
Using 2 spoons, lightly mix in cheese, then greens and bacon.
Sprinkle with pecans.