Pasta is a great delivery system for health-building greens. This works with other greens like collards, spinach, or baby kale. If the final dish seems too dry just add a little extra olive oil… and of course, some extra Parmesan for sprinkling. Greens are a good source of calcium and can protect against many diseases. - Jenny Jones
- 4 oz. spaghetti
- 1 bunch Swiss chard
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 2 Tablespoons olive oil
- 1 Tablespoon Parmesan cheese
- 1/4 teaspoon salt
- Cook spaghetti per package directions.
- Meantime, trim the chard by removing thick stems and cut greens into large pieces. Wash well and leave it wet.
- Heat oil in a large pan over medium heat. Add garlic and sauté for one minute until golden, being careful not to burn.
- Stir in the wet greens and cook, stirring, for about 5 minutes until soft. Add a little pasta water if needed.
- Remove pan from heat, cover and set aside until the spaghetti is done.
- Add drained spaghetti to greens. Stir in the olive oil, Parmesan, and salt.