Creamed Swiss Chard Pasta
I’ve been known to get a little overexcited when shopping at the farmer’s market. This excitement veers into delusion when spring finally comes and the tables are heaped high with the first fresh greens of the season. Never mind the fact that I’m a mother of 3 small children that are skeptical of wilty green things to put it mildly. What to do with the armfuls of beautiful rainbow chard that barely fits in our crisper drawer? Cook them down in butter with garlic, add cream and serve on noodles. That is music to any kid’s ears. Luckily it tastes divine and it rids us of those pesky greens, so we all win.
Ingredients:
3 cups roughly chopped Swiss chard or spinach, thick stems removed
1 garlic clove, sliced thin
3 tablespoons butter
1 tablespoon all-purpose flour (I use cassava flour for gluten free)
1 cup milk
1/4 cup cream
Salt and pepper to taste
1/4 cup reserved pasta water
2 tablespoons grated parmesan cheese
Directions:
Melt the butter in a wide skillet over medium low heat. Add the garlic and stir until it becomes fragrant. Add the greens and stir until they wilt. Sprinkle over the flour and stir it though. You want to cook the flour taste out a bit so let it cook for a few minutes. It can burn easily, so keep your eye on it. Add the milk, cream, salt and pepper and stir it while it simmers. It will thicken slightly. While this is going, cook your pasta according to the package directions. Drain the pasta, reserving a 1/4 cup of pasta water. Add the pasta to the creamed greens with a bit of the pasta water and parmesan. Stir though and taste. Add seasoning if needed (I like a generous amount of fresh pepper in this dish!). Add a splash more of the pasta water if it gets too sticky. Serve with the meatballs and enjoy!
