Swiss Miss

The rainbow swiss chard in my garden did amazing this year.  Since we had some frost here over the past 2 nights, I harvested most of it before the weekend.  I actually got a kiddie pool full of chard (this is only half of it!)

This stuff grew to massive proportions!

I have already blanched and frozen 5 lbs of it:

John cooked 4 lbs of it southern style with onion, garlic and a ham bone.

Last night we ate a bunch in this delicious pasta that I adapted from a NYT recipe.

Creamy Linguine with Swiss Chard

16 oz linguine

5 T butter

1/2 c panko crumbs

3/4 lb of swiss chard, stems sliced thin and leaves cut into smaller pieces

2 leeks (I used one large onion, sliced thin)

4 cloves garlic, chopped

1 tsp fresh thyme

1 filet anchovy, chopped

2 c broth

1 c heavy cream

3/4 c parmesan, grated

Italian seasoning, salt, pepper

-Melt 2 T butter in a skillet and add panko.  Season with salt, pepper and Italian Seasoning and toast until golden brown.  Set aside.

-Melt 3 T butter in the skillet and add onion, chard stems, anchovy, garlic and thyme and sauté until soft and onions are translucent.

-Add broth and cream and bring to a boil, and then reduce to a simmer for 10 min.

-Cook pasta and drain, then return to pot and add chard mixture.  Slowly stir in parmesan until creamy.  Serve with toasted breadcrumbs.

This weekend I also made some of my secret ingredient apple sauce to freeze.  It feels amazing to put food away for the winter months!

Enjoy your food adventures!