nothavanas

I made Moosewood's spinach-cheese calzones (featuring ricotta, mozzarella, and parmesan) with a mixture of spinach and chard. They came out fabulously, I must say.
That recipe always makes too much filling for the amount of bread. I should try 1.5x the dough recipe next time.

This was from Alton Brown.
While the water boiled, I chopped the chard, separating the stems and leaves, onions, and garlic. The chard leaves blanched for 3 minutes, then I fished it out and put the pasta (stripy bowties!) in the same pot. I cooled and chopped the chard, then sautéd the aromatics (including the chard stems, which were yellow) in some olive oil. I added a paste of equal parts butter and flour, cooking that for about 5 minutes, and then added lots of canned diced tomatoes. The next step was to add chicken broth, which I substituted with my homemade vegetable stock. I will be sad when I use all of that up. Then I added the chard and the pasta and tossed it to warm everything up, and finished with probably more Parmesan than it called for, a little rosemary, and some salt and pepper.

This is fantastic. The sauce has some of the same tomato-garlic flavor that makes our pasta sauce so amazing, but it's tempered by the roux and the stock, so it is a little creamy and the bitter chard really shines.
I did a lot of the prep in advance, as the water heated and as the chard and pasta cooked, so the actual cooking part went very smoothly.

A Thing With Some Chard What I Thought I Had a Recipe For, But Didn't.

Some chard, stems and leaves separated.
Cream, or half and half, whatever.
Salt
Pepper
Nutmeg
Butter
Pine nuts

Boil the chard leaves (which are in smallish pieces) and put them in a colander. Melt some butter and saute the chard stems until tender. Add a lot of cream, and reduce the heck out of it. Add some salt, pepper, and nutmeg to taste. You don't need much nutmeg. Add the chard leaves when the cream is reduced. Fling a handful of pine nuts on after serving.

(This style of recipe title inspired by I Forgot to Thaw the Chicken Casserole, for the record.)