Ingredients:
1 pound swiss chard, yielding 2 cups of chopped ribs
¼ cup (half a stick) butter
2-3 cloves of garlic, minced
¾ to 1 cup heavy cream
Enough dry pasta to make about one quart of cooked pasta (use rice pasta if gluten-free is required)
Salt and pepper
Cherry or grape tomatoes, halved (optional)
Separate the ribs from the greens. Cut the ribs into ½-inch to 1-inch pieces. Blanch the ribs in lightly salted boiling water for 3 minutes. Melt butter in a saucepan on medium heat. Add garlic and the drained, blanched ribs and simmer for 4 minutes. Add heavy cream and cook until cream reduces by two-thirds. While the cream is reducing, cook pasta according to package directions. Mix creamed chard with pasta. Season lightly with salt and freshly ground pepper. Toss with cherry or grape tomatoes, if desired.
