Contributed by (Recipe adapted from “Farm Fresh to You” at www.farmfreshtoyou.com)

Ingredients

2 Tbs Olive oil
1 C Chard stems, chopped finely
1/2 tsp Salt
2-3 large yellow Onions, sliced thinly
1/2 tsp Pepper
1 tsp Honey
2 C torn Chard leaves
2 Tbs Port
12 oz Egg noodles or fettuccine
2 C Vegetable stock

Instructions

Heat the oil in large skillet over medium heat. Add the onions and sauté them for 5 minutes. Pour the honey on the onions, reduce heat to medium-low and sauté the onions, stirring occasionally, until translucent in the center and browned at the edges, about 15 min. Pour the port over the onions and stir. Remove from heat. Remove onions with slotted spoon to a plate. Do not rinse or wash skillet.

Bring large pot of water to boil. Return skillet to the stove when water almost boils. Add the stock and chard stems to skillet and bring to boil over high heat. Reduce heat and simmer for 5 min. Stir in salt and pepper, and keep warm over low heat.

Add noodles to boiling water and cook until al dente. Drain and add noodles to skillet with stock. Add chard leaves and onions and cook for 5 min until chard is wilted and pasta is heated through.

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