Recipe adapted from Melissa Clark, New York Times
Ingredients
- 3 tablespoon butter
- 3 tablespoon olive oil
- 5 anchovy filets
- 2 clove garlic finely chopped 2/3 cup fine breadcrumbs
- 1 tablespoon extra virgin olive oil
- 1 yellow onion thinly sliced
- 1 bunch Swiss chard remove stems and slice, thinly crosswise, roughly chop the leaves
- 1/2 pound whole wheat pasta (such as fusilli)
- Italian Flat Leaf Parsley finely chopped
- Salt, pepper and Parmesan cheese to taste
Servings:
Units:
Instructions
- In a large skillet over medium heat, melt the butter
- Add 3 anchovies to the skillet and mash them while you cook about 2 minutes, or until they have “melted”
- Add the garlic and cook 1 minute
- Stir in the breadcrumbs and cook until golden (3-4 minutes,) then transfer everything to a bowl. Wipe skillet clean
- In skillet over medium-high heat, add the olive oil, onion and pinch of salt. Stir and cook until caramelized (15-20 minutes)
- Chop 2 anchovies and add to the skillet along with chopped chard ribs, cook until anchovies melt
- Add chard leaves a handful at a time and cook until wilted (4 minutes) remove from heat and cover.
- Bring a large pot of water to a boil, add pasta and cook according to package directions. Drain.
- Toss with chard mixture and breadcrumbs
- Taste. Add salt, pepper, Parmesan and parsley. Then drizzle with oil and Enjoy!
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