Fettuccine with Swiss chard, currants, walnuts, and brown butter from Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant (page 130) by Annie Somerville

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Notes about this recipe

  • Eat Your Books

    Can substitute winter greens for chard.

  • jessica_qyreaf on January 26, 2026

    Have made in the past but not recently. Was a perfect winter dish as previously made in the summer and brown butter felt too rich. But on a cold January evening the same richness and sweetness from the dried fruit was very welcome. We subbed in a different pasta, chopped tart cherries and raisins for currants, and a large shallot for the onion. We also chopped chard stems and salted with onions as we normally do in other chard recipes.

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