3 cups chiffonade of Swiss chard (can use spinach or kale)
1 cup reserved pasta water
Freshly ground black pepper
Freshly grated parmesan or nutritional yeast
In a large pot of boiling water, add 1 tablespoon of kosher salt, cook pasta according to the directions.
In a large sauté pan over low heat, add the olive oil, garlic and chilies, continue to cook making sure the garlic doesn’t burn.
Once pasta is cooked, drain and add to the olive oil. Add Swiss chard, ½ cup reserved pasta water, 1 teaspoon kosher salt, pepper, and toss until Swiss chard has wilted and pasta is coated. Can add parmesan or nutritional yeast (about ¼ cup) to the pasta as desired.