Makes 4 servings
1 bunch swiss or rainbow chard, chopped
1 leek, finely chopped
1 clove garlic, minced
2/3 cup walnuts, chopped
1/3 cup dried currants
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 lb gluten-free pasta, cooked according to package instructions
salt and freshly ground black pepper
1. In a saucepan, toast walnuts for 2-4 minutes and remove from pan.
2. Put 2 Tbs olive oil in the pan and add chard, leek, garlic and currants. Saute over medium heat 1-2 minutes, cover, reduce heat and leave for 10 minutes.
3. Stir in walnuts, remaining olive oil, balsamic vinegar and salt and pepper. Toss with pasta and serve.