Creamed Swiss Chard With Mushroom and Feta
Per serving
You'll need a stick blender for this. Swiss chard is similar in flavor to spinach, so this can be adapted using fresh spinach. It makes a great side dish or baked potato topping. You can double the quantities and then use the rest in different ways: 1. Add some veg stock or bouillon to turn it into a tasty soup. 2. Use any leftover creamed chard to make a quick and delicious pasta sauce - just saute some bacon or warm up some smoked salmon, add creamed Swiss chard to heat it, and serve over a flat pasta that holds sauce nicely, like tagliatelli or linguini, and top with shavings of parmesan. 3. Use it as a simple topping/sauce for freshly grilled fish fillets.
Ingredients
6 serv.- bunch swiss chard, a generous bunch of around 18 to 24 leaves↗1
- olive oil↗2 tablespoons
- garam masala↗1 teaspoon
- onion, medium to large, diced↗1
- butter↗1 tablespoon
- g mushrooms, roughly chopped↗125 g
- garlic cloves, minced↗2
- ground nutmeg↗1 tablespoon
- salt↗1 teaspoon
- white pepper1 teaspoon
- hot water4 tablespoons
- cream↗125 ml
- feta, cubed↗100 g
Step-by-step instructions
- 1
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.
- 2
In a saucepan heat the oil, masala and onion to medium. Stir and cook for a few minutes.
- 3
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.
- 4
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.
- 5
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.
- 6
Finally stir in the feta cubes and allow them to slightly melt in the warm vegetables.
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