Penne With Swiss Chard And Leeks In A Walnut Cream Sauce Recipes

Steps:

• Rinse and drain separately the Swiss chard stems and leaves. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden, add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
• While the chard is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander. In a large bowl toss the penne with the chard mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan.

Steps:

• In a large pot of boiling water, blanch the chard until wilted, about 1 minute. Drain the chard, squeeze it dry, and chop. Be sure to remove any excess moisture.
• Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over medium to medium low heat, stirring, until tender, 7 minutes. You know your stove -- if it cooks hot make it medium low, if it cooks low, make it medium. Uncover, add the garlic, and cook, stirring, until fragrant. (about 2 minutes). Add the chard, season with salt to taste and remove from the heat.
• Preheat the oven to 425 degrees. Butter or grease a 2 qt casserole dish.
• In a large saucepan, melt the butter. Stir in the flour over moderate heat to form a paste. Gradually whisk 1/3 of the milk and cook, whisking, until the mixture starts to thicken. Repeat two more times with the remaining milk.
• Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, about 10-15 minutes. Whisk in the cheeses and the nutmeg. season with salt and pepper.
• Combine the sauce and leeks/chard mixture. Season with salt and pepper to taste.
• Transfer to the prepared casserole dish. Bake in the upper third of the oven for 25 minutes. Let rest for 10 minutes before serving to prevent burning your mouth.

Steps:

• Rinse the Swiss chard and chop it fine.
• Heat the oil in a large skillet. Add the onion and saute until tender. Stir in the garlic and prosciutto. Saute briefly, then add the tomatoes. Cook until they soften. Add the Swiss chard and continue cooking over medium heat, stirring, until the Swiss chard is nearly tender. Season to taste with salt and pepper.
• While the swiss chard is cooking, bring a large pot of salted water to a boil for the penne. Cook the penne until al dente, about seven minutes. Drain.
• Transfer the penne to a warm bowl, add the Swiss-chard mixture and toss to combine the ingredients. Serve with grated Parmesan cheese.

Steps:

• In a 5- or 6-quart Dutch oven, melt butter over medium-high heat. Add leeks and chard stems, and cook until tender and lightly brown, 7 to 10 minutes.
• Stir in garlic, thyme and a large pinch of salt and black pepper, and sauté until fragrant, about 1 minute longer. Add wine, scraping up the brown bits at bottom of pot, and let the wine reduce by half, 2 to 4 minutes. Pour in stock and 3/4 teaspoon salt, and bring to a simmer.
• Stir in gnocchi and chard leaves. Cook, partly covered, for 15 minutes, until the chard is soft. Add peas and tarragon, and continue to cook, partly covered, until gnocchi are cooked through, another 5 to 10 minutes. Taste and add more salt, if needed.
• To serve, top with parsley, a generous shower of Parmesan and a big squeeze of lemon. If you like, you can also add a dollop of ricotta and some red-pepper flakes.