Cauliflower Swiss Chard Bake🍂

The First thing I want to do is to thank Martha Stewart for sharing this recipe with all of us, it truly is comfort food, when I saw it I just had to make it!!  It’s been a long crazy couple of months for me, I’ve had such glorious times that it brings me sadness when I have to come home leaving all my loved ones. So I thought I deserved to make this creamy, cheesy, scrumptious dish! Please enjoy it for yourself on one of these cold, chilly nights, you’ll love it😋 Now it’s time for me to get into the kitchen and start the Thanksgiving feast. Please have  a wonderfully safe and delicious day everyone🍂

 

4 tablesp butter (I also drizzled alittle olive oil in the pan with the butter)

3 to 4 cloves of garlic – sliced

1 lg. Bunch of Swiss Chard – stems sliced and leaves torn into 2” pieces

1 Cauliflower, cut into sm. florets

1 tablesp Fresh Sage – chopped

Salt & Fresh ground Pepper

1/2 cup of regular tap water

1 lb. Campanelle pasta

2 tablesp all purpose flour

1 cup sour cream

2 cups (8oz) Gruyere – grated

Preheat oven at 425 degrees. In a lg. Oven ready Skillet melt half the butter over med. heat. Add in the garlic, Swiss chard, Cauliflower and sage. Season with salt and pepper. Cook, stirring until garlic is toasty and veggies start to soften. Now add in about a 1/2 cup of reg. water, stir in then cover. Cook alittle longer until veggies are tender (about 5 mins). Transfer all to a separate bowl…

In the meantime cook the pasta in salted water till al dente then Drain, reserving out 1 1/2 cups of the pasta water.

In the skillet add remaining butter and flour, cook over medium heat, whisking constantly! Slowly add in the pasta water until smooth…bring to a boil and cook, whisking until it coats the back of a spoon then reduce heat to low. Now whisk in the sour cream and 1 1/2 cups of the Gruyere cheese. Stir in the pasta and Chard mixture, then top with remaining cheese. Transfer skillet to oven and bake until cheese melts, about 10 mins…Serve hot and gooey😋