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Pasta With Chard, Currants And Madeira

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Washington Post
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nut free thanksgiving


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1 pound orecchiette pasta or other similarly shaped pasta

3/4 cup madeira

1/4 cup water

1/3 cup currants or raisins, golden or dark

6 tablespoons extra-virgin olive oil

1 large sweet onion, diced

2 cloves finely chopped garlic

2 bunches Swiss chard, stemmed and thinly sliced

3/4 cup chicken broth

Kosher salt

Freshly cracked black pepper

Parmigiano-Reggiano or goat cheese for garnish (optional)

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