my fav. is pouring some chutney over the top and baking it. yum!

mmmm green tabasco sometimes, parm on occasion, garlic salt

avacados
fresh garden tomatoes
cheese
homemade salsa

i love cooking light :)

thanks everyone, keept them coming! we ended up making a delicious coconut red curry with tofu,chard,zucchini,pea pods,carrots,cabbage, and it was amazing!

one of my favorites...

Whole-Wheat Spaghetti with Swiss Chard and Pecorino CheeseRecipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: The Lighter Side of Italian
RECIPE COMMENTS & REVIEWS(190) Cook Time20 min
Level
Easy
Yield
4 servings
CloseTimes:Prep20 min Inactive Prep-- Cook20 min Total:40 min Recipe Tools:
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Ingredients
1 tablespoon olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped (about 14 cups)
3 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes with juices
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts
Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.

Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.

Recommended Wine: 2001 Clerico Trevigne

Origin: Alba, Piedmont

Grape: Barbera

Wine Notes: This wine is from the north in the Piedmont region of Italy. I

chose a Barbera because I needed a wine to to stand up to the bitterness of the swiss chard and the strong taste of the pecorino cheese. This wine's texture is smooth and the color is a dark ruby red. Its bouquet is scorched earth and blackberries with a kiss of oak. The pasta's flavors do not fight with the taste of the wine but is an explosion of flavor every time you take a bite of spaghetti or a sip of wine.