Fettuccine With Swiss Chard, Currants, Walnuts & Brown Butter

The small amount of Parmesan cheese & brown butter used are so flavorful that they satisfy like a much richer dish such as Alfredo. Meanwhile the walnuts, currants & Swiss chard provide iron, fiber, Omega-3s, B vitamins… Serve with warm, crusty bread and you’re set.

Ingredients

• 1 bunch chard , any color
• 1 T dried currants
• 2 T golden raisins
• 1 T olive oil
• 1 onion , thinly sliced
• 2 cloves garlic , finely chopped
• ½ lb fresh fettuccine (or ¾ lb equivalent dry fettuccine)
• 1/3 C broken walnut pieces , lightly toasted
• 1/3 C brown butter (instructions below)
• fresh parmesan cheese , grated or thinly sliced

Instructions

1. To make brown butter: Melt 1/2 pound (2 sticks) butter in a small saucepan over low heat. As the butter gently simmers, the butterfat and milk solids will separate from each other. The solids will settle to the bottom of the pan, coloring the butter as it cooks. When it turns a rich amber color (about 8–10 minutes) remove from the heat. Line a fine-mesh strainer with paper towel or cheesecloth and pour the butter through it, straining out the solids. The butter can be used right away or cooled & refrigerated in a sealed container. Yields about 3/4 cup.
2. Make the brown butter and keep it warm over very low heat. Set a large pot of water on the stove to boil. Plump the currants and golden raisins in a small bowl with enough hot water to cover them. Trim the stems from the chard and slice across the leaves to make 2-inch wide ribbons.
3. Heat the olive oil in a large sauté pan; add the onion, 1/4 t salt, and a few pinches of pepper. Sauté over medium heat for about 5 minutes, until the onion softens and begins to release its juices. Add garlic, chard, and another 1/4 t salt. Sauté for 4–5 minutes until the chard is just barely tender, then reduce the heat to low.
4. Add the fettuccine to the boiling salted water, timing it to finish cooking with the chard. (The chard should be very tender but not overcooked when the pasta is done.)
5. When the pasta is just tender, drain it immediately in a colander, shake off excess water, and add it to the onions and chard along with the plumped fruit, walnuts, and brown butter.
6. . Toss together and season with salt and pepper to taste. Serve with freshly grated Parmesan.