This recipe was born a few months ago (I'm a bit behind on my blogging aren't I?!) when we over-ordered rainbow chard from our organic farm and there was half a pot of cream sitting in the fridge fantastically close to going off. It's amazing how something thrown together with the intentions to merely using things up can become a favourite and something we'll come back to three more times in the following fortnight.
We ate it each time with pasta. This sauce would also work well with spinach, turnip or broad bean tops or any other wild greens. If you prepare all of the vegetables before you start cooking, your input into the sauce will take no more than a few minutes.
Salt and pepper to season
Cook for two minutes until just browning and throw in the courgette slices and strips of chard. Stir to coat in the garlicy oil and allow to the chard to wilt.
Pour the cream over, followed by the stock.
Turn up the heat to medium-high and bring to the boil.
Turn the heat down a little and simmer for 5minutes, stirring otter , until the sauce has reduced.
Season generously with salt and pepper and toss through pasta.