Ingredients
- 1 lb swiss chard, yielding 2 cups of chopped ribs
- 1/4 cup (half a stick) butter
- 3/4 to 1 cup heavy cream (we used almond milk; not as good, but passable)
- Enough dry pasta to make about one quart of cooked pasta (use rice pasta if gluten-free is required)
- Salt and pepper
Directions
1. Separate the ribs from the greens. Cut the ribs into 1/2-inch to 1-inch pieces. Blanch the ribs in lightly salted boiling water for 3 minutes.
2. Melt butter in a saucepan on medium heat. Add the drained, blanched ribs and simmer for 4 minutes. Add heavy cream and cook until cream reduces by two-thirds.
3. While the cream is reducing, cook up your pasta according to the pasta's package directions.
4. Mix creamed chard with pasta. Season lightly with salt and freshly ground pepper.
Comments: Our first experiment with the Roxbury Farm (CSA) veggies we got on Tuesday. This recipe was good, but a little bland. It would be better with some kick (a la crushed red pepper, perhaps). Also, we read online that it is very important that the chard be very fresh. We got ours yesterday and it was great today. We love the flavor (not bitter at all!).
Can't wat to try, we are growing Chard in our garden. Thanks for sharing!
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