I'm weird, but I actually crave heady leafy greens such as chard, cale, spinach, etc. I espeeecially love these paired with whole wheat pasta - I think the earthiness of the leafy green and the whole wheat pasta are a good match. I brighten it up a bit with the bite from the capers and the nutty undertone of anchovy. Yummy! And, I swear, you can throw anything in here.
Also, I serve this more as a salad with some pasta in it than a pasta dish with chard. The recipe below is for one person and I use a whole head!
1/4 lb short whole wheat pasta (anything you like)
1 head chard, stems removed and finely chopped
1 tsp anchovy paste
2 cloves garlic
1 tsp each of dried: parsley, oregano, basil and red pepper flakes
1 TBSP roughly chopped capers
1 can whole peeled tomatoes (crushed by hand)
In a medium saute pan, saute the onion with the anchovy paste and herbs for about 5 minutes. Add the garlic and stir for 30 seconds. Add the chard and tomatoes and continue to cook vigorously. You can add the pasta to the water at this point and cook for 2 mins less than it says to. Drain the pasta right into the saute pan, add capers and cook for another 3 minutes.
I serve this with parmesan!!