Tom and Sol went to Hell's Backbone Grill this past summer to celebrate their one year anniversary. Likely their memories are better than mine. They kindly gave me a cookbook by the owners/chefs. It's a beauty and if this recipe is any indication, it is full of good tasting recipes.
This treatment of a humble vegetable can be enjoyed in celebratory meals like Thanksgiving dinner.
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Creamy Chard
Adapted from: With a Measure of Grace: The Story and Recipes of a Small Town Restaurant by Blake Spalding and Jennifer Castle
Serves: 6
1 1/2 T butter
1 c diced onion
1 teas minced garlic
1 pound Swiss chard, cleaned and chopped into thin ribbons (you can include tender parts of stems)
1 1/2 c heavy cream
1/2 c grated Parmesan
1 c bread crumbs (the restaurant uses biscuit crumbs; I've used fresh bread spun in a blender)
1 1/2 T chopped fresh tarragon or 1 teas dried
3/4 teas salt, or to taste
1/2 teas freshly ground pepper, or to taste
Melt butter in a pan large enough to fit all the chard. Add the onions and cook until soft and starting to color. Add garlic and stir for 30-60 seconds. Add the chopped chard and the cream and stir everything together. Bring to a simmer and lower heat if necessary to keep it slowly cooking for about 5 minutes. Add the grated cheese and bread crumbs, tarragon, salt, and pepper. Stir to combine. The thickness of the dish can be modified by adding some milk or cream a little at a time.
Cook on low for 10 minutes, stirring occasionally until the chard is tender and the mixture has a thick, creamy texture. If needed, adjust the salt and pepper and serve.
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