Today’s recipe comes from Cheryl Gross, of Frankfort.
“Shopping in the Elberta Farmer’s Market I spied some gorgeous chard,” she said. “With limited experience with this vegetable, I brought it home and considered my options. There was one last serving of Swedish Meatballs in my freezer.
“I like them braised with root vegetables, so I guessed braising with chard might work as well. We thoroughly enjoyed the dish and it went from idea to table in about 30 minutes. Without previously cooked meat, the process will take a little longer. Brown raw meat cut into bite-sized pieces in the pan with the onion before adding the stock.”
This is a pasta bowl with stock but not a soup.
Chard Pasta Bowl
1-2 T. Olive Oil
1 c. sliced Onion
1 bunch chard, leaves and stems
8 oz. Pasta, such as bow tie
1/2 lb. Swedish Meatballs or cooked chicken
1 quart Chicken Stock
1/2 t. nutmeg
Salt and pepper to taste
Slice onion, wash chard. Separate the rib and stem from the chard leaves. Cut stems into one inch slices on the diagonal and leaves into ribbons.
Heat a large skillet or dutch oven over medium-high heat. Add oil and onion and cook for 3 minutes. Add chard stems and cook for two minutes. Add the stock and bring to a boil. Add pasta, remaining chard leaves, nutmeg and meatballs or cooked chicken. Cook just above a simmer for 12 minutes or until pasta is cooked through. Add more stock or water if needed to just cover pasta. Correct the seasonings and serve in a wide bowl with a green or fruit side salad.