Really, I wanted to have scallops for dinner, served outdoors on our back porch. But the Celebrating Heroes triathlon in Columbia was early the next morning and I felt like I should be carbo-loading with a pasta. And then there were all the greens that needed to be eaten in the fridge
I decided to try to simplify the last Swiss chard and pasta recipe I made, and this time make the Swiss chard a side dish. That way, if it failed compleletly, I could still have the pasta -- and scallops. After years of feeding picky children, I couldn't help thinking this would be a good way for parents to make the greens, too, keeping the pasta pure and simple for those who flinch at anything in their fettuncinin other than butter and cheese.
This recipe turned out to be tasty, and we ended up mixing the greens into the pasta after all, as we ate. The white wine vinegar is a great foil to the earthiness of the Swish chard and makes this dish complex in taste, even though it is simple in execution.
SIMPLE SWISS CHARD
1 Tablespoon butter
1 red onion
sea salt and freshly ground pepper
Swiss chard, washed with leaves torn into 1- to 1-inch pieces and stems removed
1 Tablespoon pinot grigio vinegar
1. Heat butter in large skilet over medium high heat. Add onion and cook for about 7 minutes.
2. Add salt and pepper and chard.
3. Cook chard several minutes until it wilts way down. Stir in the white wine vinegar.Copyright © 2015, The Baltimore Sun