Creamy Swiss Chard

[Guest guest]

Creamy Swiss Chard

 

3 shallots, finely minced

2 tablespoons butter

1 pound Swiss chard

1/2 cup heavy cream

salt and fresh ground pepper

sprinkling fresh ground nutmeg

1/2 cup freshly grated Parmesan cheese

 

Saute shallots in the butter in a very large frying

pan until soft, about 4 minutes. Wash the chard and

remove any thick white stems. These can be blanched

separately and added to salads or tossed in butter.

Cut the leaves crosswise into 1 inch strips. Add to

the shallots and saute over medium heat until the

chard wilts, about 1 minute. Add the heavy cream,

raise the heat to high and continue to cook, stirring

frequently, until the cream reduces and thickens.

Season to taste with salt, pepper and a sprinkling of

nutmeg. Add the cheese and stir to combine. Serve immediately.

 

 

 

______________________________\

____

Building a website is a piece of cake. Small Business gives you all the

tools to get online.

http://smallbusiness./webhosting