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Last weekend at the Wakefield Farmers Market I picked up a big bunch of rainbow chard. Ever since trying Swiss chard last year I have really taken a liking to this leafy green. The rainbow variety obviously offers more color for your plate, and still packs the vitamins in the deep green leaves.
The stems are almost like celery. Sliced up, sautéed with some garlic and shallots, they begin to break down a bit. Throw in some tomato and Parmesan cheese, allow the leaves to wilt and toss it all together with some fresh whole wheat pasta, this is a great way to sneak some greens into a dinner.
Cook the pasta and reserve about one ladle of pasta water to add to the sauce.
In a pan, heat some oil over low heat. Add the garlic and sauté for 2-3 minutes, season with salt. Add the shallots and continue to cook for 3 minutes. Toss in the tomato and allow to heat until the tomato starts to break down a bit, about 5 minutes. Add the rainbow chard stems and tomato sauce, and cook for 4-5 minutes, season with salt and pepper. Add the chard leaves, the ladle of pasta water and some extra virgin olive oil, cook until leaves are wilted. Season with salt and pepper, and add red pepper flakes if desired. Remove from the heat and add to the bowl of pasta. Top with Parmesan cheese.