Fettuccine with Swiss Chard, Currants, Walnuts and Brown Butter

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
fettuccine
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.

Lasagna w/ Chard

Lasagna w/ Chard from "Simply Organic" by Jesse Cool

12 oz lasagna noodles
2 T olive oil
4 c. very thinly sliced red or green chard
2 shallots, minced
2 T flour
4 c milk
1/4 t freshly grated nutmeg
1/2 c parm cheese
1 lb ricotta cheese
8 oz mozzarella cheese, cut into chunks
1/2 c grated jack cheese
1 large egg, beaten
2 T fresh oregano, chopped
3 T fresh italian parsley, chopped
1/2 t salt
1/4 t pepper

Preheat oven to 375. Coat 13 x 9 pan with oil

Cook lasagna noodles according to package directions, drain and rinse in cold water.

While pasta is cooking, heat oil over med heat in med saucepan. Add chard and shallots and cook 4 min or so. Remove to a large bowl. Whisk flour into remaining liquid * and cook, stirring frequently for 3 min. Gradually whisk in milk and cook, stirring often, for 15 min or so until sauce reaches a simmer and thickens. Stir in the chard, shallots, nutmeg and parm. Simmer 1 min.

In med bowl, combine ricotta, mozzarella, jack, egg, oregano, parsley, salt and pepper.

Spread 1/4 of the chard sauce on the bottom of the pan. Layer 1/3 of the noodles on the sauce. Spread 1/3 of the ricotta mixture on the lasagna. Spread another 1/4 of the sauce over the cheese mixture. Repeat with the remaining lasagna, ricotta and sauce.

Bake for 45 min, or until golden brown on top. Let stand 10 min before serving.

* When I made this, there was no remaining liquid and so I just mixed some cornstarch with some water and mixed it into the milk mixture instead.