Ingredients:
1 bunch chard
1 tablespoon olive oil
2 leeks, chopped, white part only
¾ cup stock of choice
2 tablespoons balsamic vinegar
Sea salt and freshly ground pepper
8 ounces fusilli
½ cup hazelnuts, toasted, very coarsely chopped
Directions:
1. Wash the chard well. Hold the bunch together and cut it crosswise into quarters.
2. Heat the oil in a large saucepan and sauté the leeks, very slowly over low heat, until they are softened and beginning to brown, about 5-7 minutes. Add the chard and stock. Cover and simmer until the chard is tender, about 10 minutes. Add the vinegar and season with salt and pepper.
3. Meanwhile cook the fusilli to package directions then drain. In a large serving dish, toss the pasta with the chard and stock. Top with the hazelnuts.
Serves 4