The combination of swiss chard and leeks is terrific. Shout out to Kathryn who suggested the combination after she modified a Smitten Kitchen post.
The sauce, which is thickened by a roux (a mixture that is traditionally a combination of flour and butter), is easy to make. It's also delicious! I may even make it again this weekend...but that would make three times in two weeks. I guess that's a bit excessive.
Swiss Chard and Leek Sauce
1 bunch Swiss chard, thick stems removed and leaves sliced into ribbons
3 tablespoons butter
3 tablespoons all-purpose flour
1 3/4 cups milk
1/8 cup of grated parmesan
Salt and pepper
|Making the roux: butter, chard, leeks, flour and milk.|
Remove the chard from the pan and press out the excess liquid. (I used a cheesecloth.)
Heat the milk in a small saucepan over moderate heat, stirring, until warm. Keep warm.
Meanwhile, put 3 tablespoons of butter in the pan that once had the chard. Heat on a moderately low flame. When the butter is melted, add the leeks and scallions. Stir occasionally, until softened, about 6 minutes. Whisk in flour and cook about 3 minutes. Slowly add warm milk, whisking constantly to prevent lumps. Whisk until thickened, 3 to 4 minutes. Stir in chard, then salt and pepper to taste and cook, stirring, until heated through. Add 1/8 cup finely grated parmesan to the roux while it is being cooked. Pair this with your favorite pasta (I went with mushroom ravioli). Dinner is served!