Prep 20 mins
Cook 20 mins
You'll need a stick blender for this. Swiss chard is similar in flavor to spinach, so this can be adapted using fresh spinach. It makes a great side dish or baked potato topping. You can double the quantities and then use the rest in different ways: 1. Add some veg stock or bouillon to turn it into a tasty soup. 2. Use any leftover creamed chard to make a quick and delicious pasta sauce - just saute some bacon or warm up some smoked salmon, add creamed Swiss chard to heat it, and serve over a flat pasta that holds sauce nicely, like tagliatelli or linguini, and top with shavings of parmesan. 3. Use it as a simple topping/sauce for freshly grilled fish fillets.
- 1 bunch swiss chard, a generous bunch of around 18 to 24 leaves
- 2 tablespoons olive oil
- 1 teaspoon garam masala
- 1 onion, medium to large, diced
- 1 tablespoon butter
- 125 g mushrooms, roughly chopped
- 2 garlic cloves, minced
- 1 tablespoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon white pepper
- 4 tablespoons hot water
- 125 ml cream
- 100 g feta, cubed
- Rinse the fresh chard leaves very well, trim the stalk ends, and separate the leaves from the stems/stalks on each side. Chop the stalks into pieces of about 1cm to 2cm. Roughly chop the leaves.
- In a saucepan heat the oil, masala and onion to medium. Stir and cook for a few minutes.
- Add chopped chard stems, butter, mushrooms, garlic, nutmeg, salt and white pepper. Continue sauteeing and stirring on medium heat until the chard stems and mushrooms are soft.
- Add the water and chard leaves, give a good stir and put the lid on for a few minutes to steam the leaves until competely wilted.
- Pulse using a stick blender in the saucepan, slowly adding cream, until the creamed chard is the consistency you require. This is where your skill and personal preference come in! I prefer my chard to retain some chunky texture of mushroom and chard stems in a creamy green base.
- Finally stir in the feta cubes and allow them to slightly melt in the warm vegetables.
Delicious! Since I intended to serve it with pasta all along, I didn't pulse it particularly finely, I found it very flavourful and we loved this tossed with penne. I made as directed, but like the suggestion of bacon, and would certainly do that another time. Thanks for another excellent recipe, Caroline, made for Spring PAC 2013