Spaghetti and Swiss Chard With Garlic Chips

Ingredients for Spaghetti and Swiss Chard With Garlic Chips

• 80ml extra jungfruolivolja

• 1 head garlic, cloves peeled and thinly sliced lengthwise

• 1 medium onion, finely chopped

• 70g dried currants

• 900g green Swiss chard, stems and centre ribs finely chopped and leaves coarsely chopped separately

• 120ml vatten

• 450g spaghetti

• 120ml Kalamata olives, cut into slivers

• 170g feta, crumbled (350ml )

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.

Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add currants and cook, stirring, until plumped, about 1 minute.

Stir chard stems into onion mixture with water and 3/4 teaspoons each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.

Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 4.7L water) until al dente. Reserve 240ml pasta-cooking water and drain spaghetti.

Toss spaghetti with chard, olives, and 120ml cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.

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