This is one of my favorite ways to enjoy beautiful, nutrient-rich swiss chard. Pine nuts are certainly not cheap, but are– at least to me– a worthwhile indulgence. However, chopped toasted walnuts would also be tasty.
*Because the stalks of the chard are tougher than the leaves, they need a longer cooking time. First cut off and discard the very ends of the stalks. Then cut the stalks from the leaves, and chop into 1” pieces. In a separate pile, chop the leaves.
*To toast the pine nuts, heat in a dry skillet over medium heat for a couple of minutes, watching closely, just until lightly browned and fragrant.

1 12-oz package pasta
1/3 cup pine nuts, toasted
3 to 4 cloves of garlic, thinly sliced
olive oil
1 bunch swiss chard, leaves and stalks chopped separately
1 cup vegetable broth, divided
pinch of red pepper flakes, optional
salt and black pepper, to taste

• Cook pasta in salted water according to package directions.
• Meanwhile, drizzle some olive oil into a large pan and cook garlic over medium low heat for a few minutes, watching closely and agitating frequently, until fragrant.
• Stir in chard stalk pieces and sauté for about 30 seconds, then add ¼ cup of broth, cover pan with lid, and cook over medium high heat for about 3 minutes, stirring occasionally.
• Add chard leaves, red pepper flakes (if using), and the rest of the broth. Cook, covered, for 4 to 5 minutes more, stirring every now and then, until cooked through.
• Mix drained pasta with chard, season with salt and pepper, drizzle with a tiny bit of olive oil, and sprinkle on the pine nuts.

Yield: About 4 servings