There is tonnes of great chard coming up in the gardens right now. Here's one idea.
1 large onion, thinly sliced
1 bunch chard, sliced in chiffonade style (Stack leaves, roll and slice)*
1/4 cup chopped walnuts
1 head roasted garlic
3 tbs olive oil
1/2 cup crumbled blue cheese or chevré**
1/4 cup raisins
Salt and Pepper to taste
Parmesan for sprinkling on to pasta at the end
Bow Pasta (cooked)
Thinly slice onion and caramelize in olive oil over medium heat. Add walnuts and let soften for about a minute. Add Chard, roasted garlic, raisins and salt and pepper. I also like to add a spoonful of homemade pesto. Toss in cooked pasta and cheeses. Toss together and serve. Sprinkle with parmesan cheese. Enjoy!
* Can also use beet leaf tops
** Use your favourite cheese but Feta might be too salty. Check out the wonderful Cheese Selection at DeLuca's Specialty Foods - Cooking School & Restaurant at 950 Portage Ave. in Winnipeg (204)774-7617.