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Creamed Swiss Chard




Source of Recipe


Lenhart at grouprecipes.com


Recipe Introduction


James at cookskorner.com drew my attention to this recipe and recommended that I substitute garlic or onions for the shallots. I used both and it was very good. I also added a bit of hot sauce and nutmeg when I added the cream.


List of Ingredients




2 T. butter
3 T. finely minced shallots
1 pound swiss chard, stems removed and leaves cut crosswise into 1 inch ribbons
1/2 C. cream
1/2 C. grated parmesan cheese
Salt and pepper, to taste


Recipe



Heat butter in a large non-stick saut� pan over medium heat. Add the shallots and cook until they soften. Add the chard and cook, stirring often, until it wilts. Add cream and raise the heat to medium-high. Cook, stirring often, until the cream reduces and thickens. Add cheese and salt and pepper to taste.

Serves 4.