Rinse and drain separately the Swiss chard stems and leaves. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden, add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender. While the chard is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander. In a large bowl toss the penne with the chard mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan. Serves 2. Gourmet October 1991
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|Serving Size: 1 Serving (1958g)|
|Recipe Makes: 1|
|Calories from Fat: 188 (18%)|
|Amt Per Serving||% DV|
|Total Fat 20.9g||28 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 185.5mg||57 %|
|Sodium 3965.8mg||137 %|
|Potassium 3793.3mg||100 %|
|Total Carbohydrate 169.8g||50 %|
|Dietary Fiber 14.8g||59 %|
|Sugars, other 155.1g|
|Protein 50.1g||72 %|
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Calories per serving: 1029
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