Ingredients:
4 large shallots, peeled and diced small
2 bunches chard, ribs removed and chopped, leaves chopped
4 cloves garlic, minced
2 teaspoons minced fresh thyme
1 pound whole grain penne, cooked according to the package directions, drained, and kept warm (reserve some of the pasta cooking liquid)
sea salt and freshly ground black pepper
1 tablespoon olive oil
½ cup kalamata olives, pitted and coarsely chopped
½ cup dried currants
Directions:
1. Place the olive oil, shallots and chard ribs in a large saucepan and sauté over medium heat for 5 minutes, stirring occasionally. Add the garlic and the thyme, and cook for another minute.
2. Add half of the chard leaves and a few tablespoon of the pasta cooking liquid and cook until the leaves begin to wilt, adding more leaves as the chard cooks down until all the leaves are wilted, about 10 minutes.
3. Remove from the heat, season with salt and freshly ground black pepper and add the olives and currants and cooked pasta. Toss well before serving.
Serves 4