Here's a recipe from "Field of Greens" by Annie Somerville. WARNING - I have NOT made this, but thought I'd share it.
Fettuccine with Swiss Chard, Currants, Walnuts, and Brown Butter
1/2 cup brown butter (you have to make it vs buy it)
1 T dried currants
2 T golden raisins
1 bunch (about 8 cups) red or green Swiss Chard
1 T light olive oil
1/2 med red onion thinly sliced (about 1 cup)
salt and pepper
2 garlic cloves, thinly chopped
1/2 lb fresh fettuccine
1/3 cup walnut pieces, toasted
Grated Parmesan cheese
Make brown butter and keep it warm over very low heat. Boil water for fettuccine.
Plump the currants and raisins in a small bowl covered with 1/4 cup hot water. Trim stems from chard and slice across the leaves to make 2-inch-wide ribbons.
Heat olive oil in large saute pan; add onion, salt and pepper. heat for 5 minutes. Add garlic, chard. Saute for 4 to 5 minutes more, then reduce heat to low.
Cook fettuccine, drain, then combine all ingredients. Top with Parmesan.