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🦋 Recipe blogging

Hey well I'm on a roll plus I'm missing Belle's presence; so: here is what I cooked for dinner tonight. It came out very well; I am always intimidated by bitter greens but I liked this a lot.

Pasta with greens

In a heavy skillet, saute an onion sliced thin and a few cloves of garlic minced, in butter. Salt liberally. Cook over a lowish flame stirring occasionally until the onions are very soft and a little brown.

Add a good deal of chopped chard to the pot. The skillet should be quite full. (Note: I think the vegetable I used is called "chard" -- it looked pretty much like Swiss chard except with white stalks instead of red. I think this recipe would work well with just about any bitter green.) Stir it around a bit and then put a tight-fitting lid on the skillet.

At this point you should just have added the pasta to the water that you put up to boil around about the time you chopped the onions and garlic. So you can just walk away and do your own thing for about 10 minutes. When you return, your dinner will be ready, excluding mundane tasks like draining the pasta and putting it in a bowl with the greens, and setting the table.

posted evening of Saturday, July 16th, 2005

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