"My farmers' market (and my beds) are full of swiss chard. It is one of the few edible plants I could cope with this year it grows with such ease and grows back so quickly after each picking that I feel it is the ultimate kitchen gardener's friend. It is a great bedfellow for mushrooms, which lend a bit of meatiness to those leaves."
"With those, I also like to add ancho, a rich, full-bodied but not spicy chilli that is readily available in flaked form in many supermarkets around the country (nora or guajillo are good substitutes), while the feta, like queso fresco in Mexico, adds a lovely, tangy saltiness. It's a dish for those Sundays when you are low on time, but want a rich, soothing feast."
"Mushroom linguine with ancho, silky onions and chard A wonderfully autumnal pasta with sweet onions, tarragon, cream and flecks of rich ancho. If you can't find chard, add one more onion to the sauce. Prep 15 min Cook 45 min Serves 4 Olive oil 1 large onion, peeled and finely sliced Salt and black pepper 300g swiss chard or spinach 1 small handful tarragon, leaves picked 2-3 garlic cloves, peeled and finely sliced 1-2 tsp ancho flakes 3 tbsp sherry 250ml double cream 30g butter"
Swiss chard regrows quickly after picking and makes an easy, reliable kitchen staple. Chestnut or mixed mushrooms lend a meaty texture that complements the tender chard. Sweet onions are cooked slowly with chopped chard stalks, tarragon, garlic and ancho flakes, then deglazed with sherry and enriched with cream and butter. Cooked chard leaves and mushrooms are combined with linguine to create a silky sauce. The dish is finished with crumbled feta, toasted slivered almonds and lemon zest for tang, crunch and brightness. If chard is unavailable, add an extra onion to the sauce.
Read at www.theguardian.com
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