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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 sauté 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.