We've been getting a huge bunch of rainbow chard in our CSA basket all through the winter. I love chard but I was getting tired of preparing it the same way all the time. I decided to try a new recipe.
First I cooked the chard in boiling water until the stems were soft. Drained it, chopped it, set it aside. Then I sauteed a truck load of mushrooms (because we love them) in butter and olive oil. Meanwhile, I had dried porcini mushrooms soaking in hot water. After 20 minutes, I drained them; rinsed them; chopped them; and set them aside.
I added the chard and the chopped porcini mushrooms to the pan with the sauteed mushrooms and mixed them all up together. They soaked up all the butter and oil. Yum!
While I was cooking up all the veggies, I got water boiling and threw in some fettuccine. When it was done, I added it and some freshly grated parmesan cheese to the pan.
I tossed it all together and voila! Dinner in a pan. Tasty and easy.