8 ounces Cavatapi or fusilli pasta
1 large bunch washed Swiss Chard
1 large bunch lacinato kale or other greens
2 ounces minced bacon
2 teaspoons chopped garlic
½ teaspoon crushed red pepper flakes
½ teaspoon kosher or sea salt
1 tablespoon minced fresh oregano or marjoram
2-3 tablespoons olive oil
4 ounces grated pecorino romano cheese
Freshly ground black pepper
Cook pasta in a large pot of salted boiling water according to package directions or until the pasta is just tender. Drain the pasta and set aside.
Separate the Swiss chard stems from the Swiss chard leaves. Chop the stems and set aside. Coarsely chop the Swiss chard leaves and set aside.
Remove the stems from the kale and coarsely chop the leaves.
Heat a large skillet over medium heat. Add the bacon and cook until the bacon is crisp and the fat has rendered. Remove the bacon from the pan, leaving the drippings.
Add the chopped Swiss chard stems to the bacon drippings in the skillet and sauté for 2-3 minutes. Add the garlic and crushed red pepper flakes to the skillet and sauté for 1 minute.
Add the Swiss chard leaves,kale leaves, and salt to the skillet and cook until tender, stirring frequently. This will take about 6-8 minutes.
Add the oregano and olive oil to the pan. Add the drained pasta to the pan and toss to combine with the Swiss chard and other ingredients.
Season the pasta to taste and remove it from the heat. Stir in the cheese into the pasta and serve.
Shared with Honest Eats Farm by: Chef Rebecca Wauldron