Harvest a lot of chard, wash, and cut off the stems at the base of the leaves. Save both parts.
In a big pasta kettle, boil some water with a little salt.
Chop the stems up into 1 inch bits and pop them into the boiling water for 3 minutes. While they boil, heat in a saucepan:
3 T butter
When the chard is ready, fish it out and put into the smaller saucepan. Add (then turn down really low):
3/4 C heavy cream
Into the pasta kettle, pop your:
yummy heavy pasta to boil
While it is cooking, chop the chard leaves into ribbons. Two minutes before the pasta is done, add the chard leaf ribbons to the pasta.
Pour cream sauce over drained pasta/chard leaves. Add salt and pepper and garnish with tomatoes.
:: modified from a recipe found over at SimplyRecipes.
1. All Goats
All goats have a wild brier
grace;
they are as elegant as
thorns,
with little bells beneath
their chins
and pointed horns.
So quick are they upon their
feet,
so light and gaily do they
prance,
their hoofs seem sportive
castanets
to which they dance.
And as they raise sagacious
heads,
disturbed by some crude
passer-by,
they gaze upon him with a
most
satiric eye.
~Elizabeth Coatsworth
poetry