by J Nardrig

1/3 Lb Spaghetti

2 TB Extra Virgin Olive Oil

1 - 2 Stalks Green Garlic, minced

1 bunch Chard, chopped

1 tsp Capers (I would add more, but I love capers!)

Salt and Pepper, to taste

Juice from one Lemon, or to taste

1/4 cup grate Parmesan Cheese, or to taste

Cook spaghetti according to package directions.  Drain well in a colander.  Meanwhile, heat the olive oil in a large skillet over medium heat.  Stir in the garlic, and cook for 1 minute to soften.  Add the chard.  Cook and stir until the stems of the chard are tender.  You can use some of the hot pasta water to help steam the chard in the covered pan.  Stir the hot spaghetti into the chard mixture along with the capers.  Season to taste with salt, black pepper, and drizzle with lemon juice, if desired.  Sprinkle with Parmesan Cheese to serve.