Sautéed Swiss Chard Ribs with Cream and Pasta Recipe

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

Method

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.

Serves four.

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