Swiss Chard With Cream

Rick Cooks Home Sautéed Swiss Chard With Cream

This works great as a pasta sauce, or by itself as contorni for meat. You can also substitute leeks or spinach, or any green leafy vegetable (collard or mustard greens) for the chard.

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Sautéed Swiss Chard With Cream

*Serves 6*

2 T butter
3 green onions, minced, including tops
2 lb (1 kg) Swiss chard, stemmed, and cut crosswise into 1-inch strips ½ c whipping cream
salt and freshly ground black pepper
freshly ground nutmeg
½ c freshly grated Parmesan cheese

In large skillet, melt butter over medium heat. Add green onions and cook until soft, about 3 minutes. Add Swiss chard and cook until wilted, about 1 minute. Add cream, increase heat to medium-high and cook, stirring frequently until cream reduces and thickens. Season with salt, pepper, and nutmeg to taste. Stir in Parmesan and serve immediately.