|
Wash the chard and separate the leaves from the stems
and cut into fine strips, stems into small pieces. Cut onion into fine
rings, garlic into thin slices. Remove the seeds from the chilli pepper
and chop finely.
Melt butter in a saucepan, sauté onions, garlic and chard stems over low
heat for 3 minutes. Add the chard and let it collapse. Stir in the cream
and chilli and simmer for 5 minutes. Season to taste with salt.
Cook the spaghetti in salted water until al dente, drain and fold in the
chard feta cream. |
|