1/2 stick of butter
1 T dried currants
2 T golden raisins
1 bunch red or green chard
1 T olive oil
1/2 med sized red onion, sliced thin
1/2 t salt (plus more for pasta water)
freshly ground pepper
2 cloves garlic, chopped
1/3 c walnut pieces, toasted
fresh grated parm cheese
Melt butter in small saucepan over low heat. As it simmers, the butterfat and solids will separate. When the butter turns a nice golden color (about 8 min), remove pan from heat. Pour through a fine sieve lined with paper towel.
Cook fettuccine in salted water
Meanwhile, plump currants and raisins by placing them in a small bowl and covering them with 1/4 c. hot water.
Trim stems of chard and slice leaves across into 2 inch wide ribbons.
Heat olive oil in large saute pan, cook onion, 1/4 t salt and some pepper for about 5 min. Add garlic, chard, and another 1/4 t of salt. Saute for 4-5 min, then reduce heat to low.
When the pasta is tender, drain and add to the saute pan along with the plumped fruit, walnuts and brown butter. Toss together with salt and pepper to taste and finish off with parm.
So freaking yummy. From Field of Greens Cookbook by Annie Sommerville.