As I write this, I am gobbling down the best thrown-together dinner that I’ve made in a long long time. I just had to get it down on paper before it went the way of many of my other creations scrambled together in a hunger-induced frenzy. No pictures tonight because there’s no natural light and I’ve got to get packing for Thanksgiving.
After walking in the door, I had a glass of wine in my hand before I even set my keys down on my table. Keys down, I grabbed a Diet Coke too. I had swiss chard in the fridge and nothing on my mind other than the need to feed my hungry belly.
Hold, on. I need to go get seconds.
I trolled around the web and turned to some tried and true sites because I didn’t have the time or patience to get creative. I found a recipe for sautéed swiss chard and one for spaghetti and swiss chard. With enough inspiration I set to work.
I rough chopped a big bunch of chard and swirled it in a huge bowl of water a few times, rinsing until the water ran clear. I sautéed a chopped onion and a heaping tablespoon of garlic (right from the jar…classy, no?) in a tablespoon or so of olive oil. I put a pot of water on to boil. I cut the red stems from the leaves and threw them (the stems) in with the onion and garlic. I added a few tablespoons of the soon-to-be pasta water, covered the pan with my cutting board, and let it cook until the pot of water behind it started to boil. I threw a big pinch of salt into the water and added 3 handfuls of macaroni. I removed my cutting board cover from the pan, added the chard leaves to the stems and sprinkled on a few more tablespoons of the now pasta water. I covered the chard again. I checked my email. Nothing from my boss. That’s good. Two more minutes to go on the pasta and the chard is nice and wilted. I threw it in the same bowl I had washed it in, added salt and pepper and a few tablespoons of crumbled feta and stirred. As it melted, the feta turned pink from the red stems. My pasta timer went off. I poured the macaroni into a strainer and then straight into the bowl of chard. A few slices of butter, a final stir, and dinner was ready.
Wow. My quickest post ever. 46 minutes flat.
The best part – I have lunch for tomorrow.