penne with swiss chard and garlic

Home Version:

Yield: 2 Servings

Ingredients:
1 pounds Swiss chard, stems cut from the leaves and stems and leaves chopped separately
1/8 teaspoon dried hot red pepper flakes or to taste
2 large garlic cloves, sliced thin
2 tablespoons olive oil
½ cup water
1 cup drained canned tomatoes, chopped
½ pound penne or other tubular pasta
½ cup grated Parmesan cheese, plus addition as an accompaniment

Directions:

1. Rinse and drain the Swiss chard stems and leaves separately.
2. In a large heavy skillet cook the red pepper flakes and garlic in the oil over moderate heat, stirring, until garlic is pale golden.
3. Add the stems and ¼ cup of the water. Cover and cook the mixture for 5 minutes or until the stems are just tender.
4. Add the leaves with the remaining ¼ cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes.
5. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
6. While the chard is cooking, in a kettle of salted boiling water, boil the penne until it is al dente and drain in a colander.
7. In a large bowl toss the penne with the chard mixture and ¼ cup of the Parmesan and serve with additional Parmesan.

 
Source: epicurious.com

Food Service Version:

Yield: 50 Servings

Ingredients:
25 pounds Swiss chard, stems cut from the leaves and stems and leaves chopped separately
3 teaspoons dried hot red pepper flakes or to taste
5 heads garlic, cloves sliced thin
3 cups olive oil
12 cups water
25 cups or 200 oz. drained canned tomatoes, chopped
12 pounds penne or other tubular pasta
12 cups grated Parmesan cheese, plus addition as an accompaniment

Directions:

1. Rinse and drain the Swiss chard stems and leaves separately.
2. In a large heavy skillet, cook the red pepper flakes and garlic in the oil over moderate heat, stirring until garlic is pale golden.
3. Add the stems and 6 cups of water. Cover and cook the mixture for 5 minutes or until the stems are just tender.
4. Add the leaves with the remaining 6 cups of water and salt and pepper to taste and cook the mixture, covered, for 5 minutes.
5. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
6. While the chard is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain in a colander.
7. In a large bowl toss the penne with the chard mixture and 6 cups of the Parmesan and serve with additional Parmesan.