Sautéed Swiss Chard Ribs with Cream and Pasta
Tender chard stems become a silky cream sauce for pasta, turning the often-overlooked part of the bunch into a cozy, simple dinner.
Prep 10 min · Cook 15 min · Total 25 min · Makes 4 servings
Ingredients
- 1 lb swiss chard, yielding 2 cups of chopped ribs
- 1/4 cup butter
- 3/4 to 1 cup heavy cream
- Enough dry pasta to make about one quart of cooked pasta
- Salt and pepper
Directions
- Pull the sturdy ribs away from the chard leaves, then slice the ribs into pieces between 1/2-inch and 1-inch. Drop them into gently salted boiling water and blanch for 3 minutes, then drain.
- Set a saucepan over medium heat and melt the butter. Stir in the blanched, drained chard ribs and let them gently cook for 4 minutes.
- Pour in the heavy cream and continue cooking until the cream has reduced by two-thirds.
- As the cream cooks down, prepare your pasta using the directions on its package.
- Toss the pasta with the creamed chard ribs. Finish with a light seasoning of salt and freshly ground pepper.