The Swiss chard I planted last spring survived the winter to vigorously return this year. Last week we made a yogurt dip with the leaves of some swiss chard I picked. The ribs from that bunch went into this dish, which was so good we ate it up before I could get a photo. The basic recipe for the chard comes from The Victory Garden Cookbook. Just straight with the cream and butter, the chard is too rich, but mixed in with pasta (we used rice penne pasta) it is superb.
- 1 lb swiss chard, yielding 2 cups of chopped ribs
- 1/4 cup (half a stick) butter
- 3/4 to 1 cup heavy cream
- Enough dry pasta to make about one quart of cooked pasta (use rice pasta if gluten-free is required)
- Salt and pepper
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.