The original recipe requires chicken but I had canned salmon on hand and thought it would be better, and it was.
Salmon and Swiss Chard Pasta Bake
1 pound whole wheat penne
2 bunches Swiss chard
1 bunch kale
3 tablespoons olive oil, divided
1 onion, chopped
2 to 3 cloves garlic, minced
1 (14 oz) can of Salmon
1/2 cup sun dried tomatoes
2 cups good-quality ricotta cheese
Splash dry white wine
1/2 cup grated Parmesan cheese
1/2 cup panko crumbs
Kosher salt and freshly ground black pepper
Preheat oven to 375°. Bring a pot of salted water to a boil and cook pasta to al dente, or according to package directions. Strain and set aside (toss with a bit of olive oil if you'd like).
Rinse the swiss chard well and pull the leaves off the thick stalks, discarding the stems. Tear leaves into large chunks and set aside.
Meanwhile, heat two tablespoons of olive oil in a large dutch oven or heavy stock pot over medium heat. Cook onions until translucent, about 5 minutes. Add the garlic and saute for another 30 seconds. Add the swiss chard to the pot and season generously with salt and pepper. Stir a few times to wilt the greens. Cover and reduce heat to medium low. Cook until greens are tender, about 10 minutes.
Add the cooked noodles, salmon, tomatoes, ricotta, and a generous splash of white wine to the greens, and season with salt and pepper. Transfer to a 9 x 13 baking dish. Combine Parmesan, panko, and remaining 1 tablespoon of olive oil. Sprinkle the Parm mixture over the top of the casserole and bake, uncovered, for 30 minutes or until the top is golden.