- 1/3 cup golden raisins
- 1/3 cup fresh lemon juice
- 4 tablespoons olive oil
- 1 1/2 cups finely chopped red onion
- 3 garlic cloves, minced
- 1 bunch red or green Swiss chard (about 12 ounces), stems trimmed, leaves coarsely chopped
- 1 bunch beet greens (about 6 ounces), stems trimmed, leaves coarsely chopped
- 2 tablespoons minced peeled fresh ginger
- 1 1/2 tablespoons grated lemon peel
- 1 pound orecchiette (little ear-shaped pasta)
- 5 ounces soft fresh goat cheese (such as Montrachet)
- Combine raisins and lemon juice in small bowl. Set aside.
- Heat 2 tablespoons oil in heavy large pot over medium-low heat. Add onion and sauté until tender, about 8 minutes. Add garlic and sauté until fragrant, about 1 minute. Add Swiss chard, beet greens and raisin mixture. Cover and cook until greens wilt, about 5 minutes. Mix in ginger and lemon peel. Season greens to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to pot. Toss pasta with remaining 2 tablespoons olive oil. Add greens and goat cheese. Toss to combine. Season to taste with salt and pepper. Transfer pasta to large bowl and serve.