Just because this is known as a winter vegetable, doesn’t mean it can’t be enjoyed all year round. This is a tasty and beautiful dish that will please every palette.
½ pound spaghetti Kosher salt 2 tablespoons olive oil 1 onion, sliced thinly 1 large or 2 small garlic cloves, minced 2 bunches rainbow chard, roughly chopped ½ teaspoon red pepper flakes, to taste 1 lemon, zested and juiced Grated Parmesan, for servingIngredients
Directions