Creamed Swiss Chard
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Credit: Mayo Clinic staff
Chef & Child Ingredient of the Month, June 2013
2 tablespoons olive oil
1½ tablespoons unbleached all-purpose flour
3 garlic cloves, finely chopped
1¼ cups low-fat plain soy milk
2 pounds Swiss chard, washed, stemmed and cut crosswise into ½" strips
¼ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon grated Parmesan cheese
1. In a large frying pan, heat olive oil over medium heat. Whisk in flour to make a smooth paste. Continue whisking and add garlic; cook for 30 seconds longer. Whisk in the soy milk and cook until mixture thickens slightly.
2. Add chard and stir to coat well. Cover and cook just until tender, about 2 minutes. Season with salt and pepper. Sprinkle with Parmesan and serve hot.
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