Creamed Swiss Chard With Mushroom And Feta

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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.

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Steps

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Rinse the fresh chard leaves very well , trim the stalk ends , and separate the leaves from the stems / stalks on each side.

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Chop the stalks into pieces of about 1cm to 2cm.

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Roughly chop the leaves.

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In a saucepan heat the oil , masala and onion to medium.

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Stir and cook for a few minutes.

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Add chopped chard stems , butter , mushrooms , garlic , nutmeg , salt and white pepper.

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Continue sauteeing and stirring on medium heat until the chard stems and mushrooms are soft.

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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.

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Pulse using a stick blender in the saucepan , slowly adding cream , until the creamed chard is the consistency you require.

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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.

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Finally stir in the feta cubes and allow them to slightly melt in the warm vegetables.

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Ingredients

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swiss chard, olive oil, garam masala, onion, butter, mushrooms, garlic cloves, ground nutmeg, salt, white pepper, hot water, cream, feta