Pasta with Leeks and Greens


3 tablespoons extra virgin olive oil
3 leeks, white and light green part, washed and thinly sliced
3 garlic cloves, peeled and minced
1 bunch Chard
1/2 lb pasta
Salt and pepper to taste
Grated parmigiano-reggiano cheese to taste


In a large skillet or stockpot, heat 3 tablespoons of the oil over medium heat. Add leaks and saute until very soft, about 10 minutes. Add minced garlic and saute for 1 more minute. Do not brown garlic. Add chopped greens and continue cooking for 5 to 8 minutes, until greens are soft and tender. Set aside. Cook pasta with salt according to package instructions. Drain and toss with greens. Moisten mixture with a little more olive oil if needed (or substitute stock). Season to taste with salt, pepper and parmesan cheese if desired. Serves 2-3