Got leftover Swiss chard ribs?
Use them up in this perfect weeknight recipe.
The Swiss chard I planted last spring survived the winter to vigorously return this year.
Elise Bauer
Last week we made ayogurt dipwith the leaves of some swiss chard I picked.
The basic recipe for the chard comes fromThe Victory Garden Cookbook.
Cut the ribs into 1/2-inch to 1-inch pieces.
Elise Bauer
Blanch the ribs in lightly salted boiling water for 3 minutes.
Melt butter in a saucepan on medium heat.
Add the drained, blanched chard ribs and simmer for 4 minutes.
Add heavy cream and cook until cream is reduces by two-thirds.
Cook up your pasta according to the pasta’s package directions.
Mix creamed chard with pasta.
Season lightly with salt and freshly ground pepper.
