Saturday, November 24, 2007

Creamed Swiss Chard

Serves 12
From Martha Stewart Living

6 Tbls unsalted butter
1 medium onion, finely chopped
1 large garlic clove, finely chopped
3 to 4 large bunches Swiss chard, stems cut into 1/4-inch pieces (2 cups), and leaves cut into 3/4-inch strips, then halved (18 cups)
6 Tbls all-purpose or rice flour
2 3/4 cups whole organic milk (NOT ultra-pasteurized)*
1/4 tsp freshly grated nutmeg
1 3/4 tsp coarse salt
freshly ground pepper
3/4 cup heavy cream*

1. Melt 2 Tbls butter in a large saute pan over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes. Add chard stems; cook, stirring occasionally, until stems begin to soften, about 7 minutes. Stir in half of the chard leaves and 2 Tbls water; cook, stirring occasionally until very tender, about 15 minutes. Transfer to a large bowl; cover. Add remaining chard leaves and 2 Tbls water to pan; cook, stirring occasionally, until very tender, about 15 minutes. Stir into bowl.
2. Melt remaining 4 Tbls butter in a small saucepan over medium-low heat. Add flour, stirring to avoid forming lumps. Gradually whisk in milk and nutmeg; season with salt and pepper. Raise heat to medium; bring to just below a boil, stirring occasionally; cook 2 minutes more, whisking constantly. Whisk in cream. Pour into chard mixture; stir to combine. Serve immediately.

*A word about ingredients: This recipe requires you to heat milk, which is not the ideal way to consume dairy ingredients. Dairy is best consumed raw. However, the occasional indulgence of cooked dairy isn't going to kill you! Also, the fact that this dish includes a dark, leafy green (chard), which is packed with tons of nutrients, offsets the damaged dairy in my mind. You might want to take some probiotics after consuming cooked dairy to help your system digest it.

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