Tom's Swiss Chard and Pasta

This is a creamy but healthy pasta dish that can be used as a side or main dish, serving about four people.  It suggests the use of a large, well-seasoned cast iron fry pan which heats evenly and adds a liitle iron to everything cooked in it.  Don't wash the frying pan when done, use it next morning to fry your eggs in a little olive oil.  Never use soap on your cast iron fry pan.  I am no cook, but my wife, who is an excellent cook, and who likes subtler flavors than I, actually liked it!

Ingredients

4 lbs whole wheat vermicelli, or your choice of pasta

at least 4 cloves garlic, finely chopped

1  hot pepper, finely chopped

Parmesan cheese

2 quarts de-ribbed, finely chopped Swiss Chard, (and/or cabbage, spinach, kale, turnip greens, etc)

2 tablespoons bacon fat (optional)

4 tablespoons olive oil

One half cup light cream

Sea salt or kosher salt and fresh ground pepper to taste 

 Boil pasta in sufficient water, remove from heat and drain, saving the water,  while still a little hard.  Set aside.

Sautee hot pepper in olive oil and bacon fat 5 or 6 minutes.  Keep checking flavor and heat to taste, remembering that this will be diluted. You are looking for the flavor beyond the heat.

Add garlic and simmer another 2 minutes.

Add Swiss Chard, tossing in the pan to mix ingredients.  Turn down heat, cover and simmer till almost soft. Don't overcook.

Empty fry pan into sauce pan with partially cooked pasta.  Add cream, salt and pepper, mix gently. Simmer over low heat till pasta is soft and has absorbed the flavor of the other ingredients. Add some of the  saved water if necessary.

Serve with grated parmesan cheese.

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