1 bunch of swiss chard, removed from stems and torn
6 Tbsp unsalted butter
4 cloves of garlic, minced
8 oz farfalle pasta
3½ cups low sodium vegetable or chicken stock
½ cup freshly grated parmesan cheese
½ tsp salt
½ tsp pepper
Directions
Heat a large pot over medium heat and add 4 Tbsp butter. Whisk constantly until begins to bubble, about 5 minutes. Once brown bits appear, turn off the heat and pour the browned butter in a bowl and set aside.
Add the remaining butter to the skillet over medium-low heat.
Stir in the mushrooms and garlic, cooking until the mushrooms soften, about 6 to 8 minutes.
Add in the pasta, swiss chard, stock, salt, and pepper. Bring the mixture to a boil and then cook for 8 to 10 minutes, stirring, so the pasta cooks.
Once the noodles have absorbed all of the liquid, remove the pot from the heat.
Stir in the reserved brown butter and parmesan cheese, then serve and enjoy!
