Creamed Swiss Chard With Mushroom and Feta

Recipe by CarolineOYum
READY IN: 40mins




  • 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.