Pasta with Chard, Onions, Walnuts, and Gorgonzola
prep time: 00:45 cook time: 00:10 serves: 4-6 cost: $5.60 vegetarian
	When Jim first decided to try this recipe, he called Genevieve long distance (she was in Pennsylvania for the weekend) just to ask what chard was. She told him it was what happened if you broiled something too long.
1/4 c olive oil 5 c red onions, thinly sliced 1 t minced garlic 1 t rosemary or sage 1 1/2 c heavy cream 1 lb swiss chard, rinsed and chopped (about 7 c) 1 lb linguine 1 c walnuts, toasted lightly and chopped 1/4 lb gorgonzola cheese, crumbled	In a large, heavy skillet, heat oil on medium; cook onions until golden brown, about 15 minutes. Add garlic, rosemary or sage, and cook for a few more minutes, until the garlic begins to soften. Stir in cream and simmer until thickened slightly. The rinsed, chopped chard is probably still wet at this point and the water clinging to it will be enough to cook it in. Put it in a large pot, cover, and cook over medium flame, stirring occasionally, until the stems are just tender, about 10 minutes. Boil salted water, cook pasta and drain. Make sure everything is still warm; toss together onions, chard, walnuts, cheese, and pasta in a large serving bowl. Serve with grated parmesan. Variation: Use beet greens or spinach instead of chard.
"Pierre, could you pass me some parm?" Marie Curie