Pasta with Winter Greens, Onions and Raisins

from a San Francisco Chronicle recipe
as recommended by Jeanne Milligan

serves 4 to 6

5 quarts water
1 tablespoon salt, plus salt to taste
1 large bunch winter greens, such as Swiss chard or kale, washed
1 pound fusilli or corkscrew pasta
1/4 cup extra virgin olive oil
pinch of hot red pepper flakes
1/2 sweet Maui onion or yellow onion, thinly sliced
1/2 cup golden raisins or sultanas
2 garlic cloves, thinly sliced
1/3 cup slivered almonds, toasted
crushed garlic
croutons or grated Parmesan cheese

Bring the water and salt to a boil in a large covered pot. Stack greens and trim stems; then slice leaves into 1/4 inch strips. Cut strips into 2 inch lengths so they resemble the shape ofpasta (ifyou slice them too thin they will clump up in the sauce). When the water boils, add greens. Return to a simmer and cook until stems are tender, about 5 to 8 minutes for chard and10 to 12 minutes for kale.

Put a bowl under a colander, dump cooked greens into colander and set aside. Return cooking water to pot, bring to a boil and add pasta, cooking according to package directions. Before draining pasta, reserve 1 cup ofthe cooking water. Heat olive oil in a skillet, add red pepper flakes and stir for a moment or two. Add onion and cook over medium heat until lightly browned, about 5 minutes. Add raisins, reduce heat slightly and cook until onion is tender, about 5 minutes. Add garlic and stir for another minute. Set aside. When the pasta is almost done, add the greens to the onion mixture with 1/2 cup ofthe pasta water. Stir and heat gently for a few minutes. Season with salt. Add the cooked pasta to the pan and stir to combine. If you need a little more liquid, add another 1/2 cup ofthe cooking water.

Top each serving with almonds and croutons or Parmesan cheese.

From the weekly "Fast &Fresh Dinner in less than 35 minutes" feature.