Chard is not generally available anymore in this country, but recently a new ‘organic’ store opened up near to my house that carries it. I remember my grandmother serving chard (called “snijbiet” in Dutch), but I had never prepared it myself. Now that I can get it, I made Chard Risotto and Pizzoccheri with chard. For both of them I only used the leaves, and so I had a nice bunch of chard stems in the crisper of my fridge, waiting for a purpose. I remember Emmy had posted a recipe for Baked Chard Stems with Tomato, Garlic, and Parmesan, and that was the inspiration for this pasta dish. We love pasta and eat it almost every day. I decided to try making something like ragù from the chard stems, and it worked out great. Continue reading “Pasta with Chard Stems (Penne alle Gambe di Coste)”