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Sautéed Swiss Chard Ribs with Pasta




Source of Recipe


Donna Rollison


Recipe Introduction


Origins Unknown


List of 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
Enough dry pasta to make about one quart of cooked pasta (use rice pasta if gluten-free is required)
Salt and pepper


Recipe



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 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.

Serves four.