Swiss Chard Ribs In Cream Sauce Food

CREAMY SWISS CHARD

Steps:

• Bring a large pot of water to a boil and prepare a large bowl of ice water. While the water comes to a boil, cut out the stems/center ribs from the Swiss chard. Cut the stems into about 2-inch lengths and chop or tear the leaves into 2-inch pieces. Add enough salt to the water so it tastes salty. Add the leaves to the boiling water for 30 seconds, drain, and transfer the leaves to the ice water. Drain again. Transfer the leaves from the colander to a clean kitchen towel, squeezing out as much water as you can in the process. Roll up and squeeze in the kitchen towel to remove any remaining water.
• Peel and thinly slice the shallots.
• In a large saucepan over medium heat melt the butter. Add shallots, chopped chard stems, and 1/4 teaspoon salt. Cook, stirring often, until the stems are tender, about 5 minutes. Pour in the cream, bring to a boil, reduce heat to maintain a gentle simmer, and cook, stirring often, until the mixtures thickens, about 5 minutes. Stir in the leaves and cook, stirring, until they're warmed through and coated with the sauce. Add pepper to taste, as well as any additional salt you may like.
• Serve warm. Know that this dish keeps well loosely covered in a warm (220°F or so) oven for an hour or so if needed.

SAUTéED SWISS CHARD RIBS WITH CREAM AND PASTA

Steps:

• Prepare the chard: 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.
• Cook the chard in butter and cream: 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 pasta while cream reduces: Cook up your pasta according to the pasta's package directions.
• Toss and serve: Mix creamed chard with pasta. Season lightly with salt and freshly ground pepper. Serve warm.

SIMPLE SWISS CHARD

Steps:

• Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.

CREAMED SWISS CHARD WITH SHALLOTS AND NUTMEG

Steps:

• In a large skillet, melt butter over medium heat. Add shallots, and cook until translucent, about 3 minutes. Add flour, and cook, stirring constantly, for 1 minute. Add milk, nutmeg, salt, and pepper; raise heat to high and cook, stirring constantly, until mixture is reduced by half, about 2 minutes.
• Add chard, and cook until tender and coated with the thickened milk mixture, 3 to 4 minutes. Serve immediately.

SWISS CHARD RIBS IN CREAM SAUCE

Steps:

• Saute the swiss chard ribs in butter in skillet until tender but not soft.
• Add half and half, tarragon, and red pepper to skillet. Cook until volume reduced in half.
• Serve over cooked pasta.