Anticiplate

This is how the conversation went as Erik and I simultaneously brushed our teeth in the bathroom in the morning…

Erik: “What are you planning on making for dinner tonight, Frauline Fizz (don’t ask)?”

Me: ”I was thinking a pasta with Sausage, Feta, Currants, Pine Nuts, and (under my breath with a slight cough) Swiss Chard.” 

Erik: “Oh….you know I really don’t prefer Swiss Chard, Fizz.” 

Me: “Well then you can pick it out or better yet, I will eat it off your plate. (Rolling my eyes but secretly smirking inside).” 

Luckily, I didn’t have to watch Erik pick out the chard! He loved this dish because the Rainbow Chard was braised with the spicy sausage and sweet onions for about 10 minutes in chicken stock. This must be the trick! I was so impressed that I could make a dish where he liked the Swiss Chard that I knew I could find other converts, like our best friend Dane. Watch out! 

I think as long as food ingredients are prepared well, most people will like ANYTHING. I have eaten pork brains, veal thymus and pancreatic glands, and even goose liver. But, with fancy dish names like cervelato, pate, and sweetbreads, it would be hard to turn down these spectacular creations. I had most of these dishes in Paris. I made sure not to ask what the English translation was until I came back to the states, and researched it on Wikipedia. 

That makes Swiss Chard look very tame in my opinion…..

Prep time: 15 minutes

Cook time: 45 minutes

Serves 4

*Adapted from Gourmet

1/4 c. extra virgin olive oil

1/4 tsp. red pepper flakes

1 medium onion, thinly sliced

1 huge bunch of rainbow swiss chard, steams and center ribs finely chopped and leaves coarsely chopped separately 

3 spicy italian sausage links 

1/2 c. dried currants

1/2 c. chicken stock

Kosher salt and Cracked black pepper

3/4 lb. Chitarra (similar to spaghetti)

1 1/2 c. block of feta in brine (crumbled by hand)

1/4 c. toasted pine nuts

In a large skillet, heat oil over medium heat. Add in red pepper flakes and onions and cook until translucent and softened, about 4 minutes. Add in swiss chard stems and cook for another 4 minutes until the onion mixture is tender. Season with kosher salt and black pepper. 

Cut sausage into bite-size slices on an angle. Add sausage into onion mixture and increase heat.  Saute for 3 minutes or until beginning to brown. Add in the dried currants and cook for another minute. 

Stir in chicken stock to deglaze the pan and then toss in swiss chard leaves until coated with the stock. Cook, covered, for 5 minutes, or until wilted. 

Meanwhile, cook chitarra in a large pot of boiling salted water (about 1 tbsp.) until al dente, about 10 minutes. Reserve 1 c. of pasta liquid and drain chitarra. 

Toss half of the feta into the chard mixture until melted and creamy. Season mixture to taste with salt and pepper. 

Toss chitarra and chard mixture in the large pasta pot with enough pasta water to easily toss. Serve on plates and top with extra feta and pine nuts.