BLUE GOOSE FARM ~ Nicktown, PA

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Creamed Greens on Pasta

1 bunch swiss chard, thick stems removed and leaves julienned

1-2 handfuls of another green (kale, mizuna, arugula, or leafy lettuce)

3 green onions, ends trimmed and thinly sliced

1-2 T garlic, minced (garlic scapes may be used)

4 T butter

4 T flour

2 C milk

salt and pepper to taste

1/2 C Parmesan cheese

 

Rinse chard and whatever other green you choose and place in large stock pot. Cover and cook with just the water on the rinsed leaves until wilted, about 6 minutes. Press out excess liquid and drain.  Remove greens from pot and set aside.  Add onions, garlic, and butter to stock pot and cook over medium-low heat until softened, about 6 minutes. Whisk in flour and cook roux another 3 minutes, stirring continually.  Add milk in a slow stream, stirring continually to prevent lumps, simmer about 3 minutes. Add all cooked greens back into pot along with salt, pepper, and cheese.  Stir occasionally until heated through and thickened to a creamy sauce, 8-10 minutes. Serve over pasta, and garnish with extra cheese if desired.

NOTE: Use 6 T flour to make a bit thicker and serve as a dip appetizer with crackers or diced bread. Delish!