Serious Eats: Recipes

Dinner Tonight: Farfalle with Swiss Chard

It is kind of odd to pull a recipe from a book called Sauces that has, well, no sauce. While nearly every other recipe in this thick, exhaustive volume takes a long time, this one uses only what it takes to sauté some garlic and greens. No butter, no flour, no reducing.

Which is probably why I picked the recipe in the first place. A traditional Italian recipe, it can be whipped up quick. And thanks to some well-placed garlic and red pepper flakes, it tastes like it should take a lot longer.

Farfalle with Swiss Chard

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