Creamed chard

Recipe by:

I have always loved creamed spinach, even though it wouldn’t be the most contemporary or exciting ways of eating spinach. This chard version gives you a more elevated and complex result compared with creamed spinach.

Creamed chard

SERVES

4

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

15

MINUTES

CUISINE

COURSE

Side

Method

  1. Toast the pine nuts, gently on a dry frying pan over medium heat until lightly browned. Remove to a bowl and set aside.

  2. Cut the chard stems into small diced pieces no bigger than the nail on your little finger. You can roughly chop the leaves to make them more manageable.

  3. Melt the butter on the frying pan over a medium high heat and add the sliced spring onion and chard stalks. Cover the frying pan with a lid and let cook down for around 5 minutes.

  4. Once the stalks have softened, add the chard leaves and cook uncovered for a further 5 minutes so that everything has wilted down nicely. Lower the heat to medium low and add the cream to the pan along with a pinch of nutmeg, sea salt and a good scattering of freshly cracked black pepper. Cook for around 3-4 minutes and then remove from the heat. Serve in a small serving bowl or dish with the toasted pine nuts scattered liberally over.

Ingredients

  • 2 large bunches of chard, washed with stems and leaves separated

  • 50g butter

  • 2 spring onions, sliced thinly

  • 150ml double cream

  • Pinch of freshly ground nutmeg

  • Sea salt and freshly cracked black pepper

  • Small handful of pine nuts

Method

  1. Toast the pine nuts, gently on a dry frying pan over medium heat until lightly browned. Remove to a bowl and set aside.

  2. Cut the chard stems into small diced pieces no bigger than the nail on your little finger. You can roughly chop the leaves to make them more manageable.

  3. Melt the butter on the frying pan over a medium high heat and add the sliced spring onion and chard stalks. Cover the frying pan with a lid and let cook down for around 5 minutes.

  4. Once the stalks have softened, add the chard leaves and cook uncovered for a further 5 minutes so that everything has wilted down nicely. Lower the heat to medium low and add the cream to the pan along with a pinch of nutmeg, sea salt and a good scattering of freshly cracked black pepper. Cook for around 3-4 minutes and then remove from the heat. Serve in a small serving bowl or dish with the toasted pine nuts scattered liberally over.

Execution Time: 0.309 s