Bow to My Will, Chard!

So we meet again, Swiss Chard. 
 

Even in the depths of the most frigid winter, you greet me from inside the Boston Organics box, too big to properly store in a paper towel lined plastic bag in the refrigerator, and too "exotic" to tackle straight away.  I postpone your use, waiting for some sort of divine inspiration to hit me in a moment of inspirado: "Aha! Butternut Squash and Chard Lasagna!" or "Sauteed Moroccan Chickpeas and Chard!"  But by the time I bite the bullet and enthusiastically reach for you in the refrigerator, you've wilted and browned, rendering yourself completely useless.  WELL NOT THIS TIME, CHARD ...
 

... not this time.
 

First of all, since the tag on the bunch read "Green Chard," I was compelled to Google the different between "Green" and "Swiss."  From what I can tell, Swiss Chard comes in Red and White varieties, and the White is also referred to as Green (can't someone just decide on one name?).  Having discovered/decided this, I predictably searched TasteSpotting for recipes and gathered a few I thought looked good, simple, and easy.
 

A few hours later, I found myself in bed, exhausted, and not feeling very well.  I was craving comfort food, and so I decided to try the easiest recipe I'd found earlier in the day: Browned Butter Pasta with Tatsoi. 

"What the crap is Tatsoi?" you ask?  I have no idea.  It's some sort of Chinese green for which spinach or chard can be substituted.  Close enough.
 

I was excited to make browned butter.  I've seen it done on TV and I've certainly eaten (and enjoyed) it, but up until tonight, I'd never given it a try.  Here's what I discovered: it is SO easy, SO quick, and SOOO delicious.  I was a bit dubious at first - it releases such a strong, rich odor that I thought I might not like it - but as soon as I added some sage (dried, because I didn't have fresh; and remember, always use less dried herbs than fresh when substituting), it blossomed into a glorious scent and I couldn't wait to dig in.
 

All in all, this meal took me less than 20 minutes to cook and less than 10 minutes to devour.  I highly recommend it.  Also, keep in mind that in the same way I substituted chard for tatsoi, one could easily use spinach or collards or any other dark, hearty greens in this recipe.  Check out the Cook's Thesaurus for a quick reference guide on the different varieties and how best to cook them.
 

And so, Mr. Chard, the next time you show up on my back porch, I just may get to you before you spoil.  I plan on enjoying every second of it, too.
 

PASTA WITH CHARD IN A BROWN BUTTER LEMON SAGE SAUCE (adapted from Appetite for China)

(photo from Appetite for China)
 

1 box pasta (I used ziti and loved it)
1/2 stick unsalted butter


1 bunch chard, leaves torn from stems and shredded or julienned


1/2 cup chopped fresh sage or 1 tsp dried sage


1/2 ripe lemon, seeds removed
1 cup grated parmesan cheese
Salt and pepper


Bring a large pot of heavily salted water to boil over high heat.  Add the pasta and stir.
 

When the pasta is almost done, melt the butter in a large skillet over medium heat. Swirl the butter in the pan as it foams.  Meanwhile, remove the pasta from the heat and drain in a colander.
 

Once the butter has browned slightly, add the sage and swirl again.  Add the drained pasta and stir to coat.  Add the chard and toss with the pasta.  Squeeze the lemon over the pasta and greens and cover.  After a few minutes, remove the cover and stir.  The greens should be wilted.
 

Season to taste with salt and pepper. Plate and serve with grated parmesan.
 

This dish could be easily dressed up by adding other ingredients such as toasted pine nuts, currants or golden raisins, red pepper flakes, and/or crumbled goat cheese or feta.  However, the simplicity of the recipe above was just what I was looking for this quiet Saturday evening.  I can't wait to have it again tomorrow.
 

- M