1/4 cup finely chopped onion

3 garlic cloves, finely chopped

I heaping tablespoon grated ginger

Chili flakes (optional)

7 large Swiss Chard leaves

8 oz. Italian pasta — I used fusilli

Cook pasta according to directions on the package. Remove the middle vein from the Swiss chard leaves and chop. Cut leaves into bite sized pieces. Sauté onion, garlic, ginger, and chard veins in olive oil. When translucent, add the leaves, and cook just long even for them to wilt. Add the drained pasta, stir, and serve in warm bowls or plates. This is nice with a green salad. However, if you want to make it a one dish meal, double or triple the amount of Swiss chard used. You can also use spinach or other greens.

Serves two. This recipe could be doubled, etc. to serve more people.