Garlicky Red Chard Spaghetti

This easy stove-top vegan recipe is a great way to serve fresh chard straight out of the garden.

Serves 2-3.

Ingredients:

• 6 oz uncooked spaghetti noodles
• 1 large bunch red chard
• 2 Tbsp olive oil
• 1 red onion, thinly sliced in half-circles
• 3-4 cloves garlic, minced
• 10 Kalamata olives (or your favorite type) sliced
• 1/8 tsp salt or to taste
• 1/8 tsp red chili pepper flakes
• dash black pepper

Directions:

1. Chop the red chard, removing any tough stems.
2. In large pot of boiling salted water, add the spaghetti and bring back to boil, stirring well. Cook 8 minutes, or according to package directions for al dente.
3. Use tongs to remove spaghetti to a holding bowl, leaving boiling water in pot.
4. Add red chard to boiling water and boil 2 minutes, or until just tender.
5. Reserve half a cup of the pasta water, then drain chard. Set aside.
6. In a large, heavy skillet over medium low, warm the olive oil.
7. Add onion, and cook about 8 minutes, stirring constantly until caramelized. Add garlic and sauté another minute.
8. Add the reserved pasta water, the spaghetti, chard, olives, salt, red pepper flakes, and black pepper. Stir and cook a minute or two, until warmed through. Serve hot.