Swiss chard ribs, sautee in butter and cream, served with pasta.
- 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.