Using Rainbow Chard Stems

Especially if you have rainbow chard and want to use those beautiful stems, here is a creamy chard pasta comfort food for the next day after you make yesterday’s chard soup or anything that calls for just the leaves.

Creamy Chard Stem Pasta
Swiss chard stems, cut in 1/2 inch pieces
2 T avocado or hemp oil
1/4 C onion minced
1-2 cloves crushed garlic
1 t oregano
1 t basil
1 box whole wheat penne (or whatever pasta you like)
Small carton (pint) of Half & Half
1/2 C shredded parmesan cheese
Boil a pot of water then throw stem pieces in for 3 minutes. Meanwhile, heat oil in a pan, then add the onion, garlic, plus oregano, basil (whatever herbs you like). Use a slotted spoon and move the stems from the boiling water into your pan.

Now dump the pasta into the same boiling water and cook according to directions. Add at least 1 cup of half & half to your pan of sauce – I use the whole carton. Stir and reduce the cream while your pasta is boiling. Drain the pasta, stir at least 1/2 C parmesan into your sauce, then mix everything together and serve.