Ms. Geng’s Class,
High School of Arts and Technology, MLK Farm
Ingredients:
1 tablespoon toasted sesame oil
1 medium onion , sliced finely
4 cloves garlic , chopped finely
1 bunch (about 8 big leaves) swiss chard
8 oz uncooked pasta
For the sauce:
3 tbsp soy sauce or Tamari
3 tbsp maple syrup, or agave
1 to 2 tbsp Sriracha or other similar chili sauce (adjust the amount to suit your spice tolerance)
Directions:
- Wash the chard leaves, then cut the leafy bits from the thick stem.
- Shred the leaves into bite-sized pieces and slice the stems as you would celery. Set aside.
- Get ready to cook the pasta. Fill a large pot with water and bring to a boil.
- Mix the sauce ingredients up in a small bowl and set aside within easy reach.
- Cook the pasta in the boiling water according to package directions. (Remember that noodles cook very quickly so make sure everything else is prepped and ready before you do this.)
- Heat a wok or skillet over medium-high heat and add the oil, then the onions and chopped chard stems.
- Cook for two minutes, stirring constantly. Add the garlic and shredded chard leaves.
- Cook for 1 to 2 more minutes, stirring around frequently.
- Drain the pasta when done and add to the pan with the chard, then pour over the sauce.
- Stir to coat everything and give it a minute to warm through.
- Serve immediately, sprinkled with some chopped cashews or sesame seeds.
