Sweet, Spicy, Savory Rainbow Chard Pasta

Ingredients

• 1 large bunch multicolored rainbow chard
• 2 tbsp olive oil
• 5 garlic cloves, crushed (crushing gives more flavor and nutrition!)
• 3 tbsp fresh rosemary, finely chopped
• 1 tsp red chili flakes (more if you like it spicy)
• 1 tbsp raw honey
• 1/2 lemon, juiced
• Few pinches of sea salt, to taste
• Black pepper, to taste
• Pasta for 2 (any kind)

Instructions

1. 1Wash and clean the chard. Fold the leaves in half and use a small sharp knife to separate leaves from stems. Slice stems into 1.5–2 inch pieces. Roll the leaves and slice crosswise into 1/4" strips.
2. 2Start your pasta cooking — it should be ready when the chard is done.
3. 3Cook the stems: place in a small pan with a few tablespoons of water, a bit of salt, and about 1/2 tsp olive oil. Bring to a boil then simmer about 10 minutes. Add a bit of lemon juice and toss.
4. 4Cook the chard leaves: add about 1.5 tbsp olive oil to a large pan. Add crushed garlic, chopped rosemary, red pepper flakes, a pinch of salt, and honey. Cook on medium to medium-high for about 4 minutes until bubbly and just starting to brown.
5. 5Add the chard strips and toss, cooking another 5 minutes until soft. About 2 minutes before done, sprinkle lemon juice over all and continue tossing. For an amazing brothy bottom, add about 1/4 cup of the pasta water along with the lemon juice and cook down just a bit.
6. 6Plate with pasta on the bottom, a hearty serving of greens, then the colorful stems on top. Add fresh ground pepper to taste and enjoy!