Pappardelle with Creamed Chard

My tomato seedlings were already planted basking in the glorious sun and rain of mid spring while my eggplant seedlings had to watch longingly from the window.  I suppose I could always stick them in with the roses, but they might get poked or, worse, forgotten.  So, out came the chard to make room in the vegetable garden.  It was actually PERFECT timing.  The chard had big leaves on a few plants but most of them were medium-sized and still young and tender... perfect.

Now, what do you do with a pile of chard (plus the rest of the spring onions)?  Well, I typed the word "chard" into a favorite food blog's search bar.  Then, tweaked it Cicada Cottage style.  My favorite way to prepare greens?  Cream and nutmeg.  This is a rich dish comfort food, beware.  Pair it with a tangy salad or a fruit plate and some super crusty bread.


Pappardelle with Creamed Chard
Adapted from Smitten Kitchen


8 oz dried pappardelle pasta (or any shape works well here)

2 bunches chard, stems trimmed off
2 cups heavy cream, milk, or half and half
5 Tablespoons butter
4-5 green onions, sliced
1 teaspoon red pepper flakes
3 Tablespoons all-purpose flour
2 teaspoons freshly grated nutmeg
1/4 cup grated Parmesan cheese
Salt and FGP, to taste


Prepare pasta according to package directions.  Set aside.

Slice the chard greens into large pieces.  Rinse well, then add, still wet, to a large pot and cook, covered,  5 minutes stirring one or two times.  Meanwhile, warm cream (or milk) over medium heat in a small saucepan.  Drain chard, then wring out excess water.  Set aside.

In same large pot melt butter over medium high heat and add green onions and red pepper flakes, cook for one minute, add flour and whisk constantly for 2 to 3 minutes.  Then, while still whisking, slowly add the warmed cream.  Cook cream and onion mixture until it begins to thicken, a few more minutes.

Add chard, nutmeg, salt and FGP, and parmesan cheese.  Stir until smooth.  Add pasta, stir over medium heat to warm up the entire dish, serve steaming.  Best the first day, but still good tomorrow!

Serves 4-6

©Sweat Bread