I adapted this from a recipe in In the Green Kitchen by Alice Waters, using chard in place of the kale, and following the modification that used bacon in place of some of the oil. I also monkeyed around with the amounts a little bit so that we wouldn't end up with 18 gallons of pasta. Super easy, super tasty, and the little bit that wasn't inhaled immediately reheated well.
Whole Wheat Spaghetti with Bacon and Greens
1 bunch of chard, tough stems removed, and leaves coarsely chopped
1/2 pound whole-wheat spaghetti, cooked al dente
3 tablespoons olive oil
1/4 pound diced bacon
1 medium onion, peeled and thinly sliced
1 large pinch of dried chile flakes
2 garlic cloves, peeled and chopped
Parmesan or Romano cheese
Heat a large, heavy saute pan over medium-high heat. Add the olive oil and bacon, frying the bacon until it is slightly crisp. Remove the bacon from the pan, leaving the remaining oil and bacon grease. Add the onion, chile flakes, and a pinch of salt. Cook, stirring occasionally, until the onion is tender and lightly colored, about five to seven minutes. Add the chard and cook, stirring and tossing, until the chard is wilted and tender, about 3 minutes. Add water to the pan of the greens are dry, and if the greens are on the sturdy side, cover the pan briefly to steam them. Add the garlic, seaon with salt, and cook for 2 minutes more. Take care that the garlic does not brown.
Add the cooked pasta and bacon to the pan and toss to combine. Loosen with a splash of water, if needed, and taste for salt. Transfer the pasta to a warm platter or serving bowls, and drizzle a thin stream of olive oil on top. Garnish with shavings of Parmesan or Romano cheese, and serve immediately.