1/3 cup golden raisins
1/3 cup fresh lemon juice
4 tbsp 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 tbsp minced peeled fresh ginger
1 1/2 tbsp grated lemon peel
1 pound orecchiette (little ear-shaped pasta)
5 ounces soft fresh goat cheese (such as Montrachet)
Procedures : Combine raisins and lemon juice in small bowl. Set aside.
Heat 2 tbsp oil in heavy large pot over medium-low heat. Add onion and saut? until tender, about 8 minutes. Add garlic and saut? 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