Two posts in one day?! Only because I had such a delicious dinner that I wanted to make sure I could share it with all of you.
I picked up our10th CSA this morning. I normally put the greens away and wait a few days before using them in a dish.
Since I'm tired of "forgetting" to use them I set out to search for a chard recipe for dinner tonight.
And I discovered a winner! The following recipe is so good that it really could be on Sarducci's menu. You don't know what Sarducci's is? Please make plans to eat there next time you're in Montpelier....
Chard and Bacon Pasta
Adapted from Epicurious
1/2 box of Penne
6 oz Vermont Smoke and Cure bacon, cut into 1/2" slices
1 medium onion, sliced
2 cloves of garlic, chopped
6 cups of chard, stemmed, and chopped
1/2 tablespoon balsamic vinegar
1 1/2 tablespoons olive oil
Parmesan cheese (grated) or Parmesan, Asiago, and Romano cheese mix
Salt and Pepper
1. Prepare the pasta according to packaging directions. Collect 1/2 cup of the pasta water before draining the pasta and set aside. Return the pasta to the pan and cover to keep warm.
2. Cook the bacon in a large pot until it starts to crisp. Remove the bacon and place onto paper towels to collect the grease. Drain all but 1 tablespoon of the bacon grease from the pan.
3. In the bacon-pan, saute the onions over medium heat until softened. Add the garlic and cook for one minute before adding the chard, salt, and pepper to taste. Cook for one minute and add the pasta-water. Continue to cook for a few minutes until the chard is wilted. Add the balsamic vinegar, pasta, and olive oil, and mix thoroughly Remove from heat. Sprinkle with bacon and grated cheese.