I found a great use for Swiss Chard tonight. It comes together quickly, and is quite filling. So pretty and it tasted great!
- 1 lb rainbow swiss chard, leaves and stems separated
- 1 tbs olive oil
- 2 whole green garlic plants
- 3 oz cream cheese
- 3/4 cup 2% milk
- 1 cup Parmesan cheese, freshly grated
- 10 ounces whole wheat pasta, cooked according to directions.
- Roughly chop chard and green garlic plants, setting chard leaves aside.
- Heat oil in saucepan, then saute chard stems and garlic until tender, about 5 minutes.
- Meanwhile, slowly heat milk and cream cheese in small pot, stirring to combine. Do not overheat!
- Once stems and garlic are tender, add leaves. Stir to combine, and heat until slightly wilted.
- Add milk mixture to pasta, stir well.
- Add chard and garlic, plus half the Parmesan cheese.
- Top with remaining Parmesan.
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