This recipe comes from Mark Bittman’s The Kitchen Matrix
1 pound new potatoes, diced
4 tablespoons olive oil, divided
1 pound pasta, cooked and drained
2 bunches chard, stems and leaves separated
1 onion, chopped
Grated parmesan cheese
- Heat oven to 425F. Toss potatoes with 2 tablespoons of the olive oil in a roasting pan. Roast, stirring occasionally, until browned and very tender, about 30 minutes.
- Separate the chard stems from the leaves by slicing lengthwise on either side of the stem and removing the midrib almost all the way to the top of the leaf. Chop the chard stems and slice the leaves into ribbons by laying them on top of one another in a pile, folding in half lengthwise, and chopping into ribbons about ½” wide.
- Cook the onion in remaining olive oil over medium heat, stirring for 5 minutes. Add chard stems and cook until they soften, a minute or two, then add the leaves. Cover and cook until tender, about 5 minutes.
- Toss with the cooked pasta and potatoes, and garnish with freshly grated parmesan.