Tagliatelle with Sautéed Swiss Chard Ribs and Cream

 

I had some ribs left from the sauteed red Swiss chard with Parmesan cheese, I was not sure what to do with them, but then it hit me: pasta! So, here we go!

• 2 scallions, finely chopped (to cut the richness of the pasta sauce), plus a little bit for decor
• 1/2 lb swiss chard, yielding 1 cup of chopped ribs
• 1/8 cup (quarter of a stick) butter
• 1/2 to 3/4 cup heavy cream
• enough dry pasta to make about 1/2 quart of cooked pasta
• salt and pepper to taste

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.

Melt butter in a saucepan on medium heat. Add the chopped scallions, then the drained, blanched ribs and simmer for 4 minutes.

Add heavy cream and cook until cream reduces by two-thirds.

While the cream is reducing, cook up your pasta according to the pasta's package directions.

Mix creamed chard with pasta. Season lightly with salt and freshly ground pepper. Decorate with chopped scallion.

Enjoy!

Sauteed Swiss Chard with Parmesan Cheese

Since the oven-fried cod with dill butter needed a side dish, I opted for this very fast red Swiss chard recipe, for which I used:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2-3 garlic cloves, thinly sliced
• 1 bunch scallions, finely chopped (can be replaced with any small onion)
• 1 bunch Swiss chard, center ribs cut out and chopped together, leaves coarsely chopped separately
• 1/4 cup dry white wine
• 1-1/2 teaspoons fresh lemon juice, or to taste
• 1 tablespoon freshly grated Parmesan cheese
• salt to taste (optional)

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. 

Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. 

Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Enjoy!