Wednesday, December 2, 2009

Creamy Swiss Chard W/Bacon Over Pasta

So this week I couldn't get my local, humanely raised bacon, so I used storebought, but everything else is organic and/or local. In the last produce coop, we each got two bunches of swiss chard, and since my husband isn't a fan of leafy greens, I had to cleverly disguise the greens in a bacon/cheese fest :) He still wasn't crazy about the greens, but ate it all, so that's a good sign! This meal closely resembles macaroni and cheese, but with some green stuff and bacon added. YUM!

1 bunch rainbow chard, chopped coarsely, stems and leaves
7 pieces thick cut bacon or 3/4 lb or so, reserving 1/2 the fat for the sauce
1 1/2 cups whole milk
1 cup sour cream
3 tbsp flour (I used pamela's)
1/2 cup raw cheddar cheese
1/2 tsp celtic sea salt
fresh ground pepper
1/2 tsp oregano
3 cloves garlic, chopped
1/2 cup red onion, chopped
1 lb linguine pasta(I used Hodgson Mills gluten free)

Cook bacon and crumble. Cook pasta according to directions. Use 1/2 of the leftover bacon grease to cook onions and garlic in. Add flour, creating a roux. Then add the milk, sour cream, salt, oregano, onion, garlic & pepper until it thickens. Top with chopped chard, and cook down until greens are soft. Add crumbled bacon. Stir, and mix in with pasta. Serve with a crusty bread or a green salad to complete the meal.

1 comment:

Gluten Free Mama said...

I forgot to add, make sure you shred the cheese and add it in when you are making the bechamel sauce.