Chard is a beloved kitchen-garden vegetable in Italian cuisine. Combined with white beans and tomatoes, this stick-to-your-ribs pasta dish will satisfy the heartiest of appetites. This is nice with ribbon noodles, but you can use any short shape you’d like. Photos by Hannah Kaminsky.
- 10 to 12 ounce bunch chard, any variety (Swiss, green, rainbow, ruby, etc.)
- 10 to 12 ounces ribbon noodles, pappardelle, or other short flat shape
- 2 tablespoons extra-virgin olive oil
- 1 large onion, quartered and thinly sliced
- 3 to 4 cloves garlic, minced
- ¼ cup dry white wine
- 1 1/ 2 to 2 pounds diced ripe tomatoes (or one 28-ounce can diced tomatoes)
- 15- to 16-ounce can cannellini beans, drained and rinsed
- ¼ cup dark raisins or currants
- Salt and freshly ground black pepper to taste
- Vegan Parmesan Cheez, optional
- Remove and discard the stems and coarse mid-ribs from chard leaves. Rinse the leaves and remaining stems well, then drain and coarsely chop them.
- Cook the pasta according to package directions until al dente, then drain.
- Meanwhile, heat the oil in a large skillet or steep-sided stir-fry pan. Add the onions and garlic and sauté over medium-low heat until the onion is golden.
- Add the wine and chard. Cover and cook just until the chard wilts down, stirring once or twice, about 3 minutes.
- Stir in the tomatoes, beans, and raisins. Cook just until everything is well heated through, about 4 to 5 minutes longer.
- Combine the pasta with the chard mixture in a large serving bowl. Toss well, then season to taste with salt and pepper, and toss again. Serve, passing around vegan Parmesan for topping, if desired.