1 bunch Swiss Rainbow Chard
½ stick of butter
1 cup whipping cream
½ cup grated parmesan cheese
½ teaspoon granulated garlic
Enough pasta to create 1 quart cooked pasta

Have pasta cooked and drained.

Separate the ribs from the green leaves.
Chop ribs into 1/2-inch to 1-inch pieces.
Blanch the ribs in lightly salted boiling water for about 3 minutes.
Melt butter in a saucepan over medium heat.
Add the drained, blanched ribs and garlic then simmer for about 2 minutes.
Add heavy cream and cook until cream reduces by two-thirds.
Add cooked pasta and mix.
Then add parmesan cheese, mix and let simmer for about 2-3 minutes to thicken.

Mix well and enjoy! Serves 3–4.

Rainbow Chard is milder than red or green chard.  Chard is like a two-in-one vegetable.  Trim the leaves and cook like spinach, cook the stalks like celery.