500g Pasta
400g Chard
salt and pepper
30g Butter
2 tbsp Olive Oil
200 ml Creme Fraiche
1/4 nutmeg, grated
100g Parmesan flakes
take the green off the chard and chop it (stems to be used in a different recipe). Heat frying pan with salt, butter and olive oil and add the chard. The water caught in the leaves is enough to cook it. Cook for 6-7 min, then strain in in a colander. Squeeze, to remove as much liquid as possible.
Add creme fraiche, nutmeg, parmesan, pepper, maybe more salt and chard to heat everything up. optional: Shred everything in a blender when heated.
(Garden Cookbook)
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