Pasta with Braised Fennel, Chard, and Balsamic Vinegar

Recipe by Bev I Am
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 1/4 cup oil over medium heat in large skillet.
  • Add onion and 1/4 teaspoon salt and sauté (uncovered) over medium heat until softened, about 5 minutes.
  • Stir in sliced fennel bulb and garlic and sauté, stirring frequently, until golden, about 10 minutes.
  • Add 3/4 cup water and bring to simmer.
  • Partially cover and simmer over medium-low heat until fennel is tender and liquid has evaporated, about 8 minutes.
  • Stir in vinegar, partially cover, and simmer to blend flavors, about 1 minute longer.
  • Add crushed red pepper flakes and adjust seasoning with salt and pepper.
  • Meanwhile, bring 4 quarts water to boil in large pot.
  • Add 1 1/2 tablespoons salt and pasta; return to boil.
  • After 3 minutes, add chard and return to rapid boil; continue to cook, covered, until pasta is al dente, about 8 minutes.
  • Drain pasta and greens, reserving 1/3 cup pasta cooking water.
  • Toss pasta and greens with fennel mixture, cheese, and two tablespoons extra-virgin olive oil, adding reserved pasta water as needed if mixture is dry.
  • Transfer portions to warm pasta bowls.
  • Garnish with reserved minced fennel fronds.
  • Serve immediately with more cheese passed separately.
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