more veggies, please!

35 min – serves 4 3 tablespoons butter or olive oil 2 garlic cloves, finely chopped 2/3 cup bread crumbs 1 tablespoon extra virgin olive oil, plus additional for drizzling 1 yellow onion, halved from stem to root and thinly sliced crosswise Kosher salt and pepper 1 pound Swiss chard, ribs removed, leaves chopped 1/2 pound pasta, such as fusilli 1. In a large skillet over medium heat, melt the butter. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl. 2. Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm. 3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the chard mixture and bread crumbs, season...

Provencal Zucchini and Swiss Chard Tart makes 1 10-inch tart, serves eight to ten 1 recipe whole wheat yeasted olive oil pie pastry (below) 1 pound Swiss chard Salt to taste 2 tablespoons extra virgin olive oil 1 medium onion, finely chopped 2 pounds zucchini, cut in small dice (1/4 to 1/3 inch) 2 to 3 large garlic cloves, minced 1 teaspoon fresh thyme leaves, chopped 1 to 2 teaspoons chopped fresh rosemary 2 ounces Gruyère cheese, grated (1/2 cup, tightly packed) 3 large eggs, beaten Freshly ground pepper 1. Bring a large pot of water to a boil while you stem the greens, and wash them thoroughly in several rinses of water. If the ribs are wide, wash and dice them, then set aside. Fill a bowl with ice water. When the water reaches a rolling boil, add a generous amount of salt and the chard leaves. Blanch for one minute, until just tender. Using a slotted spoon, transfer to the ice water, then drain. Squeeze out excess water and chop. Set aside. 2. Heat the oil over medium heat in...