Wash and trim Swiss chard and separate stalks from leaves

Slice up the stalks into small pieces.  Bunch the leaves and cut across to form ribbons.  Swish the ribbons through the salad spinner to remove as much water as possible.

Cook and drain pasta.

While pasta is cooking, sauté onion, garlic and stalks in olive oil in large, deep skillet.

When stalks have softened but still somewhat crunchy, add coarsely chopped pecans and sauté.

Add toasted sesame oil, olive oil or butter to pasta.

Add chard ribbons to skillet and toss with other ingredients over medium high heat, just until wilted.

Plate the pasta and top with chard mixture or fold chard into pasta before serving.

Karbaumer Farm