Here's a recipe from "Field of Greens" by Annie Somerville. WARNING - I have NOT made this, but thought I'd share it.
Fettuccine with Swiss Chard, Currants, Walnuts, and Brown Butter
1/2 cup brown butter (you have to make it vs buy it) 1 T dried currants 2 T golden raisins 1 bunch (about 8 cups) red or green Swiss Chard 1 T light olive oil 1/2 med red onion thinly sliced (about 1 cup) salt and pepper 2 garlic cloves, thinly chopped 1/2 lb fresh fettuccine 1/3 cup walnut pieces, toasted Grated Parmesan cheese
Make brown butter and keep it warm over very low heat. Boil water for fettuccine.
Plump the currants and raisins in a small bowl covered with 1/4 cup hot water. Trim stems from chard and slice across the leaves to make 2-inch-wide ribbons.
Heat olive oil in large saute pan; add onion, salt and pepper. heat for 5 minutes. Add garlic, chard. Saute for 4 to 5 minutes more, then reduce heat to low.
Cook fettuccine, drain, then combine all ingredients. Top with Parmesan.
I have "Field of Greens" by Annie Somerville. Thought I'd share her wisdom on Swiss Chard.
""The crisp stems are delectable thinly sliced and sauteed in olive oil with the leaves -- with lemon and garlic, it couldn't be better. Swiss chard mixes well with kale and is terrific in winter cannelloni. Sliced into thick ribbons, it's delicious in a Summer Minestrone or a healthy vegetable stew."
Fitness Minutes: (1,018) Posts: 9 8/16/10 5:29 P
Ames: Here's the link to the Spark People recipes: http://recipes.sparkpeople.com/recipes.a sp?food=Skillet+Gnocchi&anyall=ALL&c1= 0&c2=0&c3=0&c4=0&c5=0&calories=0&prep_ time=0&total_time=0es: If the link doesn't work, just do a search for Skillet Gnocchi. Let me know how you like it.
Fitness Minutes: (1,018) Posts: 9 8/15/10 10:50 A
I cannot wait to hear from others on this topic. I fixed the Eating Well recipe, Skillet Gnocchi with Swiss Chard and White Beans. The recipe was delicious. Chard? A little too earthy tasting for me. I would have much preferred spinach in this recipe. I can see that you would want the substance of chard in the dish since it calls for a simmer under cover but you could accommodate that by changing the sequence of the addition of the greens. So, my vote is that chard is a little too earthy tasting for me but I'm glad I tried it. Looking forward to hearing other thoughts.
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