This simple pasta dish is a great way to enjoy the beautiful rainbow chard we have right now. Use a bunch of chard or half a bag of Jericho Settlers' toddler chard.
Tear the leaves from their stems and chop the stems into small pieces.
With the stems, saute 2-3 thinly sliced cloves of green garlic and 1/4 cup of raisins. Season with plenty of salt and red chili flakes.
Add some Italian sausage, bacon, or pancetta if you like, and cook thoroughly.
Chop the chard leaves and set aside.
Put on a large pot of water to boil for the pasta.
If not using the meat (or even if you are) add a cup of cooked cranberry or yellow eye beans and half a container of chopped Little Guys tomatoes and cook for a minute or two.
Add the chopped chard leaves, and stir to make sure they don't clump together.
Roughly chop half a cup of cauliflower pickles or - if you want extra spice - Giardiniera.
When the pasta is almost cooked and the chard has wilted down, add 1/2 cup of cream or half and half and 1/4 cup of pasta cooking water and let it come to a simmer.
Briefly drain the pasta, add to the pan and mix gently.
Test for seasoning, and add some grated mozzarella or cheddar to serve.