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Creamed Chard

Butter 1 tbs
Swiss chard (preferably organic), stems removed; leaves washed and spun dry 4 bunches
Vegetable stock 2oz.
Shallots, chopped 1 tbs
Garlic, chopped 1tbs
Heavy cream 1/2 cup
Parmigiano Reggiano, grated 1 cup
Arrowroot slurry (made of 1:1 ratio of water and arrowroot)
Salt and white pepper to taste
  1. In large saute pan melt butter, but don’t let it brown. Add chard leaves and saute over medium heat until leaves absorb all the butter. Add vegetable stock and cook until leaves are tender.
  3. Add shallots and garlic and continue cooking until fragrant (about 1 minute). Add cream and Parmigiano and thicken lightly with the slurry as it reduces for a “tighter” consistency. (The sauce should not be too loose.) Season with salt and pepper.
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