Eatwell Farmhouse Kitchen

1 full bunch of Chard
Olive Oil
1 Spring Garlic, minced, use a larger one if you love the garlic and a smaller if you prefer the flavor to be a bit more subtle
1 tsp Oregano, finely chopped
Salt and Pepper to taste
Parmesan or Pecorino Cheese
1/2 to 1 pack Spaghetti

This dish can be more vegetable heavy if you do a half pack of pasta. If you want the chard to be less of a player use a full pack of pasta.  Oregano is pretty strong, so I kept the amount pretty light, adjust it up (or down) to get this to your liking.   Boil the spaghetti according to instructions.  Wash the chard and cut the very bottom of the stems off. Chop the stems separately into your preferred bite size.  Chop the leaves, again to your preferred bite size and keep separate from stems.  In a large pan heat at least 1 TB of olive oil, heat over medium temp.   Add the oregano and garlic and cook, moving it around for a minute or two. Don’t let the garlic brown.  Toss in the stems and cook just until they begin to tender up, then add the leaves.  Toss around, add more oil if you need it and cook until the leaves are tender.  When the pasta is done, drain it well and toss it in the pan with the chard, oregano and garlic.   Salt and pepper to taste, then using tongs, toss it to distribute the greens.  If you need, you can add a bit more oil.  Serve with a little pecorino or parmesan.